Boiled Crayfish

Oxmoor House
20 to 25 servings


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5 medium onions, halved
5 lemons, halved
6 cloves garlic, halved
4 bay leaves
1 1/4 pounds salt
Red pepper to taste
10 pounds whole crayfish


Place onions, lemons, garlic, and bay leaves in a cheesecloth bag. Place bag in a small amount of water in a large stockpot. Stir in salt and pepper. Place over medium heat, and cook 30 minutes.

Add additional water to accommodate crayfish. Bring to a boil; add crayfish, maintaining boiling point of water. Boil, uncovered, 7 minutes. Remove cheesecloth bag; discard. Drain crayfish; peel and eat immediately.

Created date

February 2010