Many people think that cooking crayfish is a labor-intensive process, but there is nothing complicated about it. It is important to follow the instructions and prepare all the ingredients and kitchen utensils in advance.
What we will tell you about:
Health benefits and harms of crayfish.
Gastroenterologist, nutritionist
“Crabs are not only a popular delicacy, but also a source of many beneficial nutrients.”
Useful properties of crayfish:
Source of protein: They contain high-quality, easily digestible proteins, necessary for building and repairing body tissues: crayfish are rich in zinc and selenium, important for the immune system, as well as iron, which contributes to the normal functioning; formation of red blood cells; Omega-3 fatty acids: This seafood contains healthy fatty acids that help improve heart health and reduce inflammation; Vitamins: They contain vitamin B, necessary for the functioning of the nervous system, and vitamin A, important for vision; and immunity.
Photo: istockphoto.com/Olesia Shadrina
As for the disadvantages of eating crayfish, the following factors should be taken into account:
allergies: one of the main problems can be an allergy to crustaceans, which can cause severe reactions to heavy metals and pollutants: crayfish can accumulate harmful substances from purine bases: people with gout or metabolic problems should limit their intake of crayfish due to their high purine content, which can increase uric acid levels in the blood.
How to choose fresh crayfish?
The choice of crayfish not only determines the taste of the resulting dish, but also the safety of consumption. When buying seafood, you should pay attention to the following parameters:
Appearance. The most reliable way to ensure the freshness of crayfish is to buy them alive. They should be active and mobile. Healthy, fresh individuals usually have a bright, intense colour. If the shell is damaged or has a cloudy appearance, this may indicate that the product is not fresh.
Smell. Fresh crayfish should smell like the sea or fresh water. The presence of unpleasant or decomposing odors is a clear sign of spoilage.
Storage conditions. Make sure crayfish are stored under proper conditions. They should be kept in a cool, humid place, away from direct sunlight.
Seasonality. Buy crayfish in season: September-October. This is when they are most active.
Correct size. Choose medium and large sized crayfish as they have more meat.
Verified sellers. Buy crayfish only from trusted sellers who specialize in fresh fish and seafood. The freshness of the goods can be confirmed by appropriate documents.
Prepare ingredients
First of all, you should choose fresh crayfish. When buying, it is better to give preference to live specimens – this way you will be sure of the freshness of the product. You can also use frozen seafood – just defrost it in the refrigerator before cooking.
Cleaning crabs
Before cooking, crayfish, both fresh and thawed, should be thoroughly cleaned. They should be washed under cold water, removing dirt and sand from their shell and legs. You can leave the shellfish in a large bowl of salted water for 15-20 minutes.
Photo: istockphoto.com/Boltenkoff
Make a delicious broth
A tasty broth is the basis for a successful dish. To give the crab a rich flavor, you will need bay leaves, black peppercorns, lemon, garlic and other spices to taste.
Add a little sugar to the broth as well; this will help balance the flavor.
The main secret of a tasty broth is the right proportion of spices and the freshness of the ingredients used.
Preparing the pot and water
The pot should be large enough to fit all the crabs freely. This will ensure even cooking and keep them juicy.
It is important to remember that crabs increase in volume when cooked, so do not fill the pan to the brim.
Pour enough water into the pan to completely cover the crayfish. Typically, this is 2-3 liters of water per 1 kg of crayfish.
Photo: istockphoto.com/Ozgur Coskun
Add salt to the water, focusing on the proportions: two tablespoons per liter of water. Then add the prepared spices: bay leaf, dill, pepper and lemon. All this will give the crab a rich taste and aroma.
boiling crayfish
Before you put the crabs in the broth, you need to bring it to a boil. It is important that the water boils actively enough, as the seafood must immediately enter the boiling environment – this will preserve the tenderness and juiciness of the meat.
The crabs will immediately begin to change color to red; this is a sign that the cooking process is going correctly.
Read also:
Study: Eating this fish can prolong your life
Cooking time depends on the size of the crabs: the larger they are, the longer they take to cook. Small crabs take seven to eight minutes to cook after boiling, medium-sized crabs take 10 to 15 minutes, and large crabs take 15 to 20 minutes.
The shell will let you know it is ready and will turn bright orange. Immediately after this, place the seafood in cold water to stop the cooking process.
It is important not to overcook crayfish, otherwise their meat will become tough. During cooking, remove any foam that may form on the surface.
Service
Serve the crabs on a large flat platter or on a wooden board. You can decorate the dish with lemon slices, sprigs of dill or parsley.
Photo: istockphoto.com/sinceLF
Special tweezers for cutting crayfish are usually provided, as well as knives and forks. Don’t forget napkins, as eating crayfish involves a lot of hand use. Prepare small plates for the shells as well.
Crayfish are traditionally served with various sauces: sour cream, garlic, spicy tomato or even mustard-based sauce.
Recipes for dishes with boiled crayfish.
Crayfish and avocado salad
Ingredients:
boiled crayfish – 500 g; avocado – 2 pcs.; cherry tomatoes – 200 g; cucumber – 1 pc.; lemon juice – 2 tbsp. l.; olive oil – 2 tbsp. l; salad mix – 100 g; salt, pepper – to taste.
Photo by: Nikolay_Donetsk
Preparation:
Peel the avocado, cut into cubes and sprinkle with lemon juice. Cut the cherry tomatoes in half, the cucumber and onion into thin slices. Peel the crayfish and cut into large pieces. In a large bowl, mix the salad mix and the avocado, tomatoes, cucumbers and crayfish. Season with olive oil, salt, pepper and stir.
Baked crabs with cheese
Ingredients:
boiled crayfish – 1 kg; hard cheese – 200 g; garlic – 2 cloves; butter – 50 g; l.; fresh dill – a bunch; salt, pepper – to taste.
Photo: istockphoto.com/dashu83
Preparation:
Peel the crabs from their shells, melt the butter in a pan, add the finely chopped garlic and fry. Place the crabs in a baking dish, pour the butter with garlic, sprinkle with grated cheese, breadcrumbs and chopped dill. 10-15 minutes until golden brown temperature 180°C.
Pasta with crayfish in creamy sauce
Ingredients:
boiled crabs – 300 g; pasta (spaghetti or fettuccine) – 200 g; cream – 200 ml; garlic – 2 cloves (grated) – 50 g;
Photo: istockphoto.com/Taha Sayeh
Preparation:
Boil the pasta in salted water until al dente. Drain the water and leave a little broth. Heat olive oil in a pan, add the finely chopped garlic and sauté for a minute or two. Add the cream to the garlic, bring to a boil and reduce the heat. Add grated Parmesan and stir. Add the boiled crabs, salt and pepper to the pan. If necessary, you can add a little pasta broth to achieve the desired consistency. Combine the sauce with the pasta. Serve with vegetables.
Enjoy!
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