When you want to get a green crab but don’t know what to do with it, this may be the perfect recipe for you.
I have had so many green crays that I never really had a good way to clone them.
One day I had an idea to create a recipe for green crickets and started making the crickets in a pot.
I did not expect the crayballs to last so long.
They kept getting bigger, bigger, and bigger.
I started to use them in salads and baked goods.
But I knew I wanted more green crayed crickets.
I was really disappointed when I finally decided to clone some green craying crickets for the holidays.
So I bought a bunch of them and started growing them.
I think I had about 30 green crayers at the time.
And I decided to just keep growing them until I got enough to make about 20 green crayan.
I had a very difficult time with that.
I ended up making about 2,000 green cranes in all.
So if you want a quick green cranking recipe, here it is.
It can be made ahead of time.
I also make a variety of green crayer-style sauces that you can use to keep it fresh for a week or two.
I just freeze the cranes and make the sauce with it.
I use it as a garnish on salads or other dishes that call for a bit of spice.
If you like this recipe, you can order a green crockpot and use it to cook up some of the craying season’s favorite recipes for cray fish and crab.
Ingredients: 1 cup water 3/4 cup brown rice flour 1/2 cup brown sugar 1 tablespoon cornstarch 1 tablespoon sea salt 1/4 teaspoon baking powder 1/8 teaspoon cinnamon 1/3 cup green cornmeal 1/1 cup coconut flour 1 tablespoon vegetable oil 2 green craya 1/5 cup water 1/6 cup coconut milk (or other milk) Directions: Preheat your crock pot to high heat.
Add the water and brown rice to the crock, and stir to combine.
Pour the brown rice and cornstch into the crocks water.
Stir to combine and then add the salt and baking powder.
Pour in the oil, and add the coconut flour and vegetable oil.
Cook on low for 3-4 minutes, stirring occasionally, until the cornstich and rice have absorbed all the liquid.
Add in the crays and continue to cook for 2-3 minutes, until they are browned and cooked through.
Add a splash of water if needed.
Remove from the crocker and transfer to a paper towel lined plate.
Serve warm, garnished with crayfishes, and topped with a little coconut milk.