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Crayfish Boil

Russ Myers


Just the good, mouth watering flavor of southern cooked crawdads.
Reprinted with permission,
Wisconsin DNR
Stock photo

★★★★★ 3 votes
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1/2 c
salt (to a gallon of water)
1 gal
mustard seed (to taste)
red cayenne pepper (to taste)
black pepper (to taste)
bay leaves (to taste)
allspice (to taste)
cloves (to taste)
crayfish (at least 12 per person)
1 medium
onion, peeled
2 clove
1 medium
lemon, quartered

How to Make Crayfish Boil


  • 1Make a mixture of salt, water, and a blended to your own taste amount of: mustard seed, cayenne pepper, black pepper, bay leaves, allspice, and cloves.
  • 2Boil this together with a peeled onion, garlic, and a quarter of lemon.
    Add crayfish.
    When crayfish turn bright red, the miniature freshwater "lobsters" are properly cooked.

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About Crayfish Boil

Course/Dish: Fish, Other Main Dishes
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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