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Crayfish Preparation Tips
By popular demand, once again here are some simple crayfish preparation tips.
Bring the water to a boil, take the water off the heat, put in the crayfish. Do not put the pot back on the heat. When the crayfish turn bright red, they are done.
A variation on this theme is adding a packet of crab boil that you can purchase at just about any supermarket.
Crayfish are small and the best meat is in the tail (just like lobster). So select your favorite recipes for using crab, and simply substitute crayfish. If you don’t have crab crackers, use a pair of pliers from your camp tool kit.
A cool crayfish pasta salad (pre-dice your celery and other ingredients at home) provides a delightful accompaniment to a trout dinner in camp.
You might even boil some corn, then add the crayfish to the corn water once you are done. Crayfish typically take less than five minutes to cook, even off the heat. Corn on the cob and crayfish just seem to go together.
Also, you might want to save the corn husks and use them to wrap your trout when placing them in thick tin foil (double layered) for cooking under the campfire coals. The corn husks keep the fish from burning and sticking to the tin foil. Or wrap chicken and vegetables together in corn husks and tin foil — no pots to clean afterward. Hunt — use a shovel to put the coals (you can take along charcoal briquettes to make the job easier) over the foil dinners for cooking. I usually dig a small hole and it becomes a ready-made oven.