Boiled Crawfish
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  1. 2 heads garlic, cut in half crosswise
  2. 2 lemons, cut in half
  3. 3 to 4 tablespoons Old Bay
  4. Salt to taste
  5. 1/2 teaspoon cayenne, optional
  6. Handful of basil leaves, cut into strips
  7. 5 pounds crawfish, cleaned (see below)
  1. Clean crawfish: put them in a large bowl with running water pouring over the top. Swish and allow the mud to clear, with the water still running. Remove and rinse with running water over a colander. Discard any crawfish that are dead.
  2. Fill a large stock pot with enough water to cover all the crawfish. Add in the all the ingredients except for the basil and crawfish. Bring to a boil, and let boil for 10 minutes.
  3. Add in the basil and crawfish. Cover. When the water begins to rapidly boil again, cook for 1 minute, then remove from the heat. Let the crawfish sit in the boiling liquid for 10 minutes to cook through.
  4. Drain and serve.
Adapted from Fish: The Basics by Shirley King
Adapted from Fish: The Basics by Shirley King
Dana Point Fish Company
Dana Point Fish Company is "hook up to plate up."