Recipe from Topfood
45 min
0 (0)
Updated 16.01.2023
May is the opening month of the season of many vegetables, fruits and crawfish! After all, it is from May to October when the catching of crawfish begins. Of course, the most delicious and juicy are crawfish, which are caught in early autumn. But the meat of early crayfish is insanely tender and soft. Unfortunately, today it is quite an expensive treat (although 100 years ago they were not considered a delicacy, and were sold literally on every corner and in buckets). But from time to time almost everyone can afford to eat delicious crawfish meat. Today we share the recipe how to cook crawfish in the multicooker.


  • Crawfish
    1,6 lbs.
  • Black pepper, salt
    to taste
  • Lemon juice
    4 teaspoons
  • Dill
    16 oz.
  • Bay leaf
    0,5 pcs.

Nutrition facts per 100 g

  • 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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