Boiled Crayfish with Dill

Certainly, live crayfish will make the best meal. However, if you can only find frozen crayfish make sure you thaw them in the refrigerator (it takes a bit longer, but will keep the crayfish juicier).

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

6 pounds (2 ½kg) live crayfish or Louisiana crawfish

⅔ cup coarse sea salt

3 tablespoons sugar

3 bottles dark beer, preferably an English stout

1 large bunch fresh dill, plus a few sprigs for garnish

Lemon wedges

Mayonnaise and thin slices good white bread (optional)

PREPARATION:

• Put the crayfish in the sink under cold running water to make sure they are alive. Discard any that do not move.

• In a large pot, combine 2 gallons cold water, the salt, sugar, beer, and dill and bring to a boil over high heat. Add the crayfish, return to a boil, and turn off the heat. Let stand for an hour or two before serving.

• Drain the crayfish and arrange on a large serving platter. Garnish with dill and squeeze some lemon juice over them.

• Crack open the shells at the table and carefully remove the crayfish meat. Place the meat on white bread spread with mayonnaise, or eat it just as it is, with a drop of lemon juice. The white meat in the tail is the best, but the meat from the head is also delicious; do not eat the papery gills.