crayfish boil

Name: Crayfish Boil
Cuisine: American
Ingredients: 1/2 cup(s) salt (to a gallon of water); 1 gallon water; - mustard seed (to taste); - red cayenne pepper (to taste); - black pepper (to taste); - bay leaves (to taste); - allspice (to taste); - cloves (to taste); - crayfish (at least 12 per person); 1 medium onion, peeled; 2 clove(s) garlic; 1 medium lemon, quartered

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Just the good, mouth watering flavor of southern cooked crawdads. Reprinted with permission, Wisconsin DNR Stock photo

(3 ratings)

method Stove Top

Ingredients For crayfish boil

1/2 c

salt (to a gallon of water)
1 gal

water
mustard seed (to taste)
red cayenne pepper (to taste)
black pepper (to taste)
bay leaves (to taste)
allspice (to taste)
cloves (to taste)
crayfish (at least 12 per person)
1 md

onion, peeled
2 clove

garlic
1 md

lemon, quartered

How To Make crayfish boil

1
Make a mixture of salt, water, and a blended to your own taste amount of: mustard seed, cayenne pepper, black pepper, bay leaves, allspice, and cloves.

2
Boil this together with a peeled onion, garlic, and a quarter of lemon. Add crayfish. When crayfish turn bright red, the miniature freshwater "lobsters" are properly cooked.
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