Boiled Crayfish
Main Dishes • African
Description
Choose large crayfish: 6–7 pieces per kilogram is a good size. The easiest way to cook them is in a standard domestic enamel bucket. You can replace part of the water with tomato juice (2 liters) or tomato paste (4 tablespoons) for an interesting tangy flavor.
Ingredients
- Crayfish 15 lbs
- Water 5 qt
- Dried Dill Stems 0 oz
- Dill 0 oz
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Add dill seeds to the boiling water.
Step 3
Add dried dill.
Step 4
Then add salt.
Step 5
The broth should be brown, very salty, and almost bitter.
Step 6
Submerge the crayfish in the boiling brine one by one, head down.
Step 7
When the crayfish turn red, immediately turn off the heat.
Step 8
Remove the crayfish from the boiling water. It's important not to leave them in the broth for too long, or they will become overly salty. Once the steam stops rising and you can safely place your hand in the bucket, the crayfish are ready.
Step 9
Let the crabs cool down.
Step 10
Serve
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