- 4 pounds whole crayfish
- 1 gallon water
- 3 lemons, halved
- 3 medium onions, quartered
- 5 stalks celery, halved
- 4 cloves garlic
- 1 tablespoon liquid crab boil
- 1/2 teaspoon red pepper
- Place crayfish in large pan of cold salted water; let stand 15 minutes. Drain and repeat soaking procedure.
- Bring 1 gallon water to a boil in a large stock pot. Remove juice from lemons; add juice and lemons to water. Add next 5 ingredients; return to a boil. Add drained crayfish; boil 3 minutes. Remove from heat; let stand in cooking liquid 30 minutes. Drain and serve warm.
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