NEW YORK — You can make cray-fish with diamonds and garnishes, too.
The dish is known as a cray crab.
Crayfish are known for their soft shell, soft flesh, and a mild flavor that many people find comforting, according to The New York Times.
But a recent study showed that many of the cray seafood dishes were far more acidic than their uncooked counterparts, and were likely to cause a potentially fatal infection, according the Times.
Researchers at the University of Maryland School of Medicine tested 11 different cray fish varieties, including shrimp, crab, crab-like, cray, and cray and lobster.
They found that most of the dishes contained high levels of acidic compounds, such as calcium oxalate, potassium oxalates, and sodium oxalrates.
The most acidic cray dishes, like the crays from Italy and France, contained higher concentrations of calcium oxals, sodium oxals and potassium oxals than their unprocessed counterparts, the researchers found.
The highest concentrations of oxalic acid in the uncooked cray dish were found in the crickets from the Italian region of Lombardy.
It is not clear how many of these high oxal concentrations were produced by cooking or how they could be harmful to health, according The Times.
In the U.S., cray crabs can be prepared in a number of ways, but they are usually prepared by boiling the shell, which is then wrapped in paper and cooked in a pan of water.