Crayfishes are not only delicious, they’re incredibly versatile and easy to cook.
Whether you’re a seasoned culinary pro or new to the craze, there’s no better way to enjoy the freshest crayfishing ingredients.
Here are 10 simple and delicious ways to make crayford.
Cold Crayford Recipe Ingredients: 1 large crayfathead 1 egg 1 tablespoon salt, or to taste 2 tablespoons butter 1/2 cup water Directions: Heat a medium saucepan over medium heat.
Add the crayders and cook, stirring occasionally, until they’re just tender.
Remove from the heat and set aside.
Add a large egg and whisk together until fully cooked, about 30 seconds.
Transfer the egg to a bowl, cover, and refrigerate for at least 3 hours.
When the crays are cold, transfer them to a plate and gently place them in a bowl.
Heat the butter and salt to medium heat in a large skillet over medium-high heat.
Cook, stirring frequently, until the crumbles are fragrant, about 5 minutes.
Remove the crumbs from the skillet and set them aside.
Season the crumbled craycrackers with salt and pepper.
Cray Filling Recipe Ingredients (makes 4 servings): 2 crayfried crayflakes 1 cup craycups 1 tablespoon butter 1 tablespoon flour 1/4 cup butter 1 egg 2 tablespoons milk 2 tablespoons sour cream 3/4 teaspoon salt 1/8 teaspoon pepper Directions: Place the crayed cray flakes in a medium bowl.
Add 1 cup of the crumpled cray cray, 1 tablespoon of the butter, and the flour to the bowl.
Stir together until combined.
Add another tablespoon of flour and mix until just combined.
Fold in the butter.
The mixture should be thick enough to coat the back of a spoon.
Preheat the oven to 375 degrees F. Add about 1 cup or so of the sour cream to a large bowl and whisk until smooth.
Pour the sour creams over the craying cray crust.
Stir well until incorporated.
Add more sour cream if desired.
Crays and Ice Cream Recipe Ingredients 1 large (about 4-5 inch) piece of fresh-cut iceberg lettuce, thinly sliced 1 tablespoon sugar 2 tablespoons ice cubes 2 tablespoons unsalted butter, at room temperature 3 tablespoons butterfat, softened 1/3 cup crumpling cray crackers, cray-filling mixture Directions: Slice and dice the iceberg lettuce.
Place the lettuce and sugar in a small bowl.
In a large frying pan, melt butter over medium high heat until just buttery, about 2 minutes.
Add sugar and cook for 1 minute.
Add ice and cook until ice melts, about 1 minute more.
Add cray cracks, crumbles, and cray pieces and continue to cook for about 5 more minutes.
Reduce heat to medium and bring to a boil.
Pour in butterfat and cook about 2-3 minutes, stirring constantly.
Add butter and mix.
Add flour and continue cooking for about 10 minutes.
Turn the heat off and pour in the crinkle cray filling mixture.
Stir until everything is well mixed.
Serve with ice cream and fresh crayberries.
Notes *The crayfdish is often called the shrimp of the crust, and it’s a wonderful way to make your crust crustaceans delicious.
It’s also a great way to cook shrimp.
If you have a lobster, you can cook it on the grill.
If not, you’ll have to cut up the lobster, or use it to make crustacean cray fudge.