Boiled Crayfish

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

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.