Calories
344 kcal
Protein
23 g
Fat
34 g
Carbohydrates
123 g
Bringing crawfish home, they should be immersed in clean water for about 1-2 hours, then thoroughly rinsed with a brush from excess silt and sand. If you do not catch crawfish yourself, then buy them at the market, but when you wash them, slightly salt the water, because you do not know where the crawfish were stored for sure. Better, check with the seller where and when they were caught, in order to avoid paying for the product in vain.
In the bottom of the slow cooker add salt, peppercorns and bay leaf. You need 2 tablespoons of salt for each liter of water, if you, of course, prefer the crawfish to be salted. You can also add 1 teaspoon of citric acid for a richer taste. Put crawfish and a bunch of dill on top. Dried dill seeds can also be added if available. Pour boiling water over everything and set the default “Stewing” mode, it should take about 40-60 minutes, it all depends on your slow cooker.
After the cooking time has elapsed, turn off the multicooker, open the lid and leave our crawfish to infuse (at least 10 minutes). Well, then it all depends on how much you like salted crawfish. The longer the crayfish stands in the water, the more salty the taste will become. We advise, despite the duration of the process compared to the classic boiling on the stove, be sure to try to cook crawfish in a slow cooker. The taste is richer, and the meat is more tender and softer. We spread the crawfish on a plate with the help of culinary tongs and serve with beer.
The most active crawfish are those that try to pinch, crawl quickly and their tails are bent. These are fresh crabs. Crawfish that are no become dormant begin to "fall asleep" - this is bad! Crawfish eat algae for food. Therefore, putrefactive bacteria exist in their stomachs, which, after the crawfish falls asleep, immediately begin to actively multiply and infiltrate the flesh. You can get poisoned. So remember! If the crawfish falls asleep, its muscles relax and the tail straightens out.
Both small and large crayfish can be eaten. But keep in mind that very small crayfish (up to 7 cm long and weighing up to 50 g) can be like that because they lived where there is not enough food for them. For example, closer to the coast. They lacked vitamins, which means that their meat is low in vitamins.
Bon Appetit!
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