Boiled Crawfish
Ingredients
  • 2 heads garlic cut in half crosswise
  • 2 lemons cut in half
  • 3 to 4 tablespoons Old Bay
  • Salt to taste
  • 1/2 teaspoon cayenne optional
  • Handful of basil leaves cut into strips
  • 5 pounds crawfish cleaned (see below)
Instructions
  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.
Recipe Notes

Adapted from Fish: The Basics by Shirley King