Crayfish Cakes With Cardinale (4)

Ingredients
1 pound cooked peeled crayfish, coarsely chopped
2 teaspoons Cajun seasoning
1/4 cup reduced-calorie mayonnaise
1/4 cup egg substitute
1 tablespoon Worcestershire sauce
1 cup fresh breadcrumbs
Vegetable cooking spray
Cardinale Sauce
Lemon wedges (optional)
Flat-leaf parsley sprigs (optional)
Whole crayfish (optional)

Cardinale Sauce Ingredients
1/8 cup dry white wine
1/8 cup tomato paste
1/8 cup water
1 tablespoon cornstarch
6 ounces can evaporated skimmed milk
1 teaspoon olive oil
1/4 cup chopped onion
1/8 cup chopped green bell pepper
1/8 cup chopped green onions
1 tablespoon chopped fresh parsley
1/4 teaspoon ground red pepper
1/4 teaspoon white pepper
1 garlic clove, minced
1/2 pound cooked peeled crayfish

Instructions

Combine first 2 ingredients; toss well. Add mayonnaise, egg substitute, and Worcestershire sauce; stir. Stir in breadcrumbs. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty.

Coat a nonstick skillet with cooking spray; place over medium heat until hot. Cook patties 3 minutes. Turn patties over; cook 3 minutes or until golden. Remove patties from pan; set aside, and keep warm. Repeat procedure with remaining patties. Serve with Cardinale Sauce. Garnish with lemon, parsley, and crayfish. Yield: 4 servings (serving size: 2 patties and 1/2 cup sauce).

Instructions for Cardinale Sauce:

Combine first 5 ingredients; stir and set aside. Heat oil in a nonstick skillet over medium heat. Add onion and bell pepper; saute until tender. Add green onions and next 5 ingredients (green onions through crayfish); cook 1 minute. Add wine mixture; bring to a boil, and cook 1 minute, stirring constantly. Yield: 2 cups (serving size:1/2 cup).

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Gulf of Mexico Gumbo (9)

Ingredients
1 cup all-purpose flour
1 teaspoon vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
4 garlic cloves, minced
1 cup sliced okra
1 cup chopped tomato
1-1/2 cups water
1 teaspoon Cajun-Creole Seasoning
4 (8-ounce) bottles clam juice
2 bay leaves
1/2 pound skinned red snapper or other firm white fish fillet, cut into 1-inch pieces
1/4 cup thinly sliced green onions
3/4 pound crayfish, peeled
1/4 pound medium crayfish, peeled and deveined
1/2 teaspoon hot sauce
4-1/2 cups hot cooked long-grain rice

Instructions

Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down.) Remove from heat; set aside.


Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; saute 8 minutes or until vegetables are tender. Add okra and tomato; cover and cook 5 minutes, stirring occasionally. Add 1-1/2 cups water, Cajun-Creole Seasoning, clam juice, and bay leaves, and bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.

Add snapper; cook 5 minutes. Add green onions, crayfish, and crayfish; cook 10 minutes or until seafood is done. Stir in hot sauce; discard bay leaves. Serve gumbo over rice. Yield: 9 servings (serving size: 1 cup gumbo and 1/2 cup rice).

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Salmon with Crayfish and Red Wine Sauce (6)

Fish Stock Ingredients
1 whiting or 450 g (1 lb) mild flavoured white fish, such as haddock, plaice, sole and brill, with bones and/or heads
1 medium leek, coarsely chopped
1 stalk celery, coarsely chopped
1 medium onion, coarsely chopped
1 clove garlic
Parsley stalks
1 sprig thyme
1 bar leaf
300 ml (I0 fl oz) dry white wine
600 ml (20 fl oz) water

1.25 kg (2.5 lb) salmon Fillet, skinned
1 kg (2 lb) uncooked crayfish
Salt and freshly ground pepper
165 g (5.5 oz) butter
2 shallots, Finely chopped
700 ml (1.25 pints) red wine from the Côtes du Rhône (preferably Gigondas)
1 tomato, coarsely chopped

BEURRE MANIÉ
15 ml (1 tbsp) flour
15 g (1/2 oZ) butter, softened

6 large murhrooms, trimmed, cleaned,and cut into julienne
225 g (8 oz) spring onions
15 ml (1 tbsp) vegetable oil
Chervil or parsley sprigs, to garnish

Instructions

Prepare the fish stock: use the ingredients listed and follow the directions for a basic fish stock. Strain.

Clean the salmon. Make the fillets and skin them. Cut the salmon into escalopes (see technique photograph): use a small knife to remove the dark flesh from the fillet's. Rinse quickly under cold running water and dry well with paper towel. Starting at the tail end and holding the knife at an angle, cut the fillets diagonally into thin escalopes about 7.5 cm (3 inches) long; set aside.

Reserve 6 whole crayfish for garnishing. Plunge the remainder into a large pan of boiling salted water. Boil for 1 minute, then drain. Twist the middle tail fins and pull sharply to remove the intestines. Remove and reserve the shells. Season the shelled tails with salt and pepper, then set aside.

Prepare the sauce: melt 30 g (1 oz) of the butter in a large frying pan over medium heat. Add the crayfish shells and shallots and cook for about 5 minutes, until the shallots are soft but not coloured. Crush the shells in the pan with a wooden pestle or mallet. Add the wine and bring to the boil. Add the strained fish stock and chopped tomato. Season with salt and pepper and cook over medium heat until reduced by about one-third. Strain, pressing down on the solids to extract all of the liquid; discard the solids. Return to the heat and simmer until the sauce is reduced by one-third. Mash the flour and softened butter with a fork to make a beurre manié. Bring the
sauce to the boil and whisk in the beurre manié little by little until the sauce reaches the consistency of double cream. (You may not need to add all of the beurre manié.) Set the sauce aside.

Heat 30 g (1 oz) of the butter in a frying pan over high heat. Add the mushrooms and cook quickly until all the moisture has evaporated. Season to taste with salt and pepper. Remove from the pan and set aside.

Trim the root ends from the spring onions. Then, starting about 2.5 cm (1 inch) from the root ends, cut through the length of the spring onions; rotate them and repeat so that the spring onions are quartered but still attached.

Heat another 45 g (1.5 oz) butter in the same pan over medium heat. Add the spring onions and cook until soft but not coloured. Remove from the pan and set aside.

Heat 15 ml (1 tbsp) oil in the same pan over high heat until sizzling hot. Add the shelled crayfish tails and sauté for 1-2 minutes, shaking the pan frequently, then set aside.

Prepare the whole crayfish garnish: insert the claws of the reserved whole crayfish into the base of the tails (see photograph above) and cook in boiling salted water for 1 minute. Remove with a slotted spoon and set aside.

Sauté the salmon: heat 30 g (1 oz) of the butter in a large frying pan over high heat. Season the salmon escalopes with salt and pepper and add half of them to the pan. Sauté for 2 minutes on each side. Remove from the pan and cover with aluminium foil to keep warm. Discard the fat in the pan. Add the remaining butter and repeat to cook the remaining escalopes.

To serve, reheat the spring onions, mushrooms and sauce, if necessary. Spoon a shallow pool of sauce onto a serving plate. Arange overlapping escalopes of salmon on the sauce. Fold the spring onions in halves and arrange around the salmon and top with crayfish tails. Scatter the mushrooms around the salmon. Garnish with the whole crayfish and small sprigs of chervil. Serve any remaining sauce in a sauceboat.

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Malay Crayfish Curry (4)

Ingredients
2½ lb crayfish tails
4 oz coconut cream
1" ginger, finely chopped
2 large onions, chopped
1 clove garlic, finely chopped
Salt
1 tsp brown sugar
1 tsp lemon or lime juice

1 Tbsp Mild Curry Powder Or
    2 tsp tumeric
    2 tsp corriander
    2 tsp cumin
    ½ tsp chilli
    ½ tsp cinnamon
    ½ tsp black pepper
    pinch of cloves and nutmeg

Instructions

Cook crayfish for about 10 mins. Cool. Remove meat from tail and claws. Cut into cubes. Reserve cooking liquid.

Mix coconut cream with 1 cup of the crayfish cooking liquid in a saucepan until melted. Add spices and cook over a medium heat until a ring of oil appears and the spices smell cooked.

Add onions and garlic to the mixture with another cup of water and cook for 15 mins more. Add crayfish meat. Season with salt and heat for 5 mins over a low heat. Add brown sugar and lemon or lime juice.

Serve with yellow pilau rice.

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Thai Crayfish & Sesame Noodles (4)

Ingredients
1 lb crayfish, shelled & deveined
8 oz bottle newmans light salad dressing
2 tbsps chunky peanut butter
1 tbsp soy sauce
1 tbsp honey
1 tsp grated fresh ginger
½ tsp crushed red pepper
8 oz capellini or angel hair pasta
2 tbsps sesame oil
2 tbsps veg oil
1 medium carrot, shredded
1 cup chopped spring onions
2 tbsps chopped corriander

Instructions

In a medium bowl mix the crayfish with ½ cup of salad dressing. Cover and refrigerate for 1 hour.

In a small bowl whisk the peanut butter, soy sauce, honey, ginger, crushed red pepper and the remaining salad dressing then set aside.

Prepare pasta and drain.

In a large saucepan over a high gas heat the oil until very hot. Cook the carrot for 1 min. Drain off the salad oil from the crayfish and add the crayfish and spring onions to the carrot and cook, stirring constantly, for about 3 mins.

In a large bowl toss the pasta with the peanut butter mixture, crayfish mixture and chopped corriander and serve.

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Sweet and Sour Crayfish (4)

Ingredients
1lb raw crayfish, shelled& deveine
2 oz plain flour
¼ tsp salt
black pepper
oil for deep frying
2 red peppers, seeded and sliced
1 red chilli,seeded & finely sliced
1 tsp rice wine or dry sherry
8 fl oz sweet & sour sauce
1 tsp sugar
1 tsp sesame oil
1 tsp cornflour
1 tbsp water

Instructions

Slash along the back of each crayfish, then wash and dry them. Mix together the flour, salt and pepper. Dredge the crayfish in the seasoned flour and then deep fry them in about 1" hot oil until golden. If using a wok do them in batches. Drain.

Heat 2 tbsps oil in a wok or frying pan. Cook the peppers and chilli together for 2-3 minutes. Add the rice wine or sherry and sweet and sour sauce. Season to taste with the sugar and pepper and bring to the boil.

Mix together the oil, cornflour and water and add to the sauce. Stir until thickened. Toss the crayfish back into the pan and heat through, stirring, for 1-2 minutes before serving.

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Spicy Crayfish & Cucumber Curry (4 - 6)

Ingredients
12 oz raw crayfish, peeled & deveined
10 oz cucumber
4 oz shallots or onions
6 cloves garlic
2 tbsps ground coriander
1 tbsp ground fennel
1 tsp ground white pepper
1 tbsp ground cumin
1 tsp ground turmeric
3-4 dried red chillies
3/4 tsp salt
1 tsp sugar
14 fl oz thick coconut milk
4 tbsps veg oil
1 tbsp whole fennel seeds

Instructions

Wash crayfish and pat dry. Peel cucumber and cut crosswise into half inch thick rounds. Peel and finely chop 3 oz shallots. Peel and finely slice remaining 1 oz shallots. Peel garlic cloves. Chop 4 of them very finely and cut the remaining 2 into fine slivers. Combine the sliced shallot and slivered garlic and set aside.

In a medium sized pan combine chopped shallots, chopped garlic, ground coriander, ground fennel, pepper, ground cumin, turmeric and 15 fl oz water. Crumble in the red chillies. Stir and bring to boil and boil on a highish heat for 5 minutes.

Add cucumber rounds and bring to a simmer. Cover and simmer gently for 5 mins. Add crayfish, salt and sugar. Simmer gently for one minute, stirring the crayfish around the sauce. Stir the coconut milk and add to pan. Bring to boil, reduce heat and simmer for 1 minute.

Put the oil in a small frying pan over a medium high heat. When hot put in the slivered shallots and garlic. Stir and fry until golden. Add whole fennel seeds, stir once and pour contents of pan into curry.Cover curry pan immedietely to trap aromas.

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Red Crayfish Curry

Ingredients
1 tbsp ground red chilli
1 tbsp ground coriander
1 tbsp finely chopped garlic
1 tbsp galangal
1 tsp salt
1 tsp grated lime peel
1 tsp black pepper
1 small onion, coarsely chopped
1 stalk lemon grass
4 tbsps oil
8 oz coconut cream dissolved in
½ pt hot water
1 tsp crayfish or anchovy paste
1 lb shelled crayfish
1 cucumber, split lengthwise with seeds removed, cut into 1 cm crescs
Chopped coriander to garnish

Instructions

Put first list of ingredients into a blender and puree until a smooth paste, adding a little water if needed.

Put the dissolved coconut cream in a wok and bring to the boil. Add the spice mixture and cook over a low heat, stirring, for about 10 minutes, until a film of oil appears round the edge of the dish and the spices give off their aroma.

Add the crayfish or anchovy paste, the crayfish and the cucumber. Cook gently for 3-4 minutes if the crayfish are cooked and 10 minutes if raw. Stir well. Sprinkle with chopped coriander leaves and serve with rice and salad.

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Crayfish with Feta

Ingredients
2 lbs crayfish
4 fl oz dry white wine
4 tbsps virgin olive oil
2 onions, finely sliced
3 cloves garlic, finely chopped
1 lb 2 oz tomatoes, peeled & chopped
2 tbsps parsley, finely chopped
salt and pepper
6 oz feta, crumbled

Instructions

Put crayfish and wine in a large saute pan over a high heat and cook covered for about 5 minutes. Remove crayfish with a slotted spoon. When they have cooled a little remove shells.

Add oilve oil, onions and garlic to the crayfish cooking liquid. Cook, stirring over a medium heat until most of the liquid has evaporated. Add the tomatoes and parsley. Simmer, covered, for 10 minutes then uncovered for 20 - 30 minutes until you have a not too liquid sauce.

Add a little salt, plenty of pepper and the shelled crayfish. Mix well and put the mixture in 4 small dishes or ramekins. Sprinkle with the feta.

Bake in a preheated 450 degrees F oven for about 15 minutes, until the cheese has melted and begun to brown on top.

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Braised Crayfish (4)

Ingredients

1 lb raw crayfish

Sauce
8 fl oz chicken stock
1 tbsp rice wine or dry sherry
1 tsp salt
1 tbsp sugar
1 tbsp dark soy sauce
2 tsps rice vinegar
2 tbsps finely chopped spring onions
1 tbsp finely chopped ginger
2 tsps finely chopped garlic
1 tsp cornflour blended with 2 tsps water
2 tsps sesame oil
1 tsp light soy sauce

Instructions

Peel the crayfish, then wash and pat dry.

Combine the sauce ingredients in a wok and bring to a simmer. Add the crayfish and braise slowly over a low heat for 5 minutes.

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Creamy Crayfish (6)

Ingredients
2 tbsps vegetable oil
1 onion, chopped
2 lb raw crayfish, peeled
1 quantity Balti sauce
2 oz creamed coconut
2 oz ground almonds
1 lb courgettes sliced
1/4 pt double cream
4 tbsps chopped fresh coriander seasoning
2 oz toasted almond flakes to garnish

Instructions

Heat the oil over a high heat in a large Balti pan or wok. Fry the onion for 2 minutes over a high heat. Stir in the crayfish and cook for 3 minutes until they start to change colour.

Add the Balti Sauce, coconut and almonds then bring to the boil, stirring. Add the courgettes and cook gently for about 10 minutes until the crayfish are cooked.

Stir in the cream and simmer for 1-2 minutes, then add the coriander. Season and garnish with the flaked almonds.

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Crispy Crayfish (2 - 4)

Ingredients
1 lb raw crayfish
2 tsps light soy
1 tbsp chinese rice wine or dry sherry
1 tsp five spice powder
1/4 tsp freshly ground black pepper
15 fl oz groundnut oil
8 tbsps cornflour
2 eggs, beaten
10 tbsps breadcrumbs

Instructions

Peel crayfish, discarding shells.Using a small sharp knife partially split the crayfish lengthways. Pat the crayfish dry with kitchen paper. Mix the crayfish with the soy sauce, rice wine, five spice powder and pepper.

Heat wok and add oil. While the oil is heating dip the crayfish in the cornflour, shaking gently to remove any excess. Dip into the beaten egg and coat thoroughly with breadcrumbs.

When the oil begins to smoke lightly deep fry the coated crayfish until golden. Drain well on kitchen paper.

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Gratin of Crayfish with Chilli & Cheese (2 - 4)

Ingredients
200 gm bag raw crayfish (shell on)
2 small red onions, peeled & finely sliced
2 cloves garlic, peeled & crushed
2 fresh red chillis, deseeded & finely chopped
2 tbsps olive oil
10 fl oz double cream
3 oz fontina, grated
juice 1 lime
few drops of tabasco
salt & pepper
2-4 gratin dishes, buttered

Instructions

Peel & devein the crayfish.

Place in a bowl and sprinkle with lime juice & tabasco. Toss then leave to marinate for about 15 mins.

Meanwhile heat the oil in a frying pan and lightly cook the onions for about 3 mins. Add the garlic and chillis and cook for 2-3 mins more. Devide between the four dishes.

Drain the crayfish and devide between the dishes. Season with salt and pepper.

Pour over the cream and scatter the cheese over the top.

Preheat grill to very hot. Put the dishes on a baking tray under the grill about 4" down for about 5-6 mins until the crayfish turn pink and the cheese is golden and bubbly.

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Crayfish Potlicker (3)

Ingredients
1 lb pealed crayfish
1 tbsp lemon juice
2 cloves of garlic, crushed
1 tsp cumin
½ tsp fresh ginger, finely chopped
1½ oz margarine or ghee
1 large onion, finely chopped
1½ lb fresh spinach, chopped
1 vegetable stock cube
finely chopped fresh chilli to taste
a grate of nutmeg
2 tsp creamed coconut

Instructions

Marinate the crayfish in lemon juice, garlic, cumin, and ginger for at least 1 hour.

Cook the crayfish in a little butter or margarine for a few minutes, stirring. Set aside. Add remaining butter to the crayfish juices in the pan. Put in the onions and spinach and cook on a moderate heat, covered. When partly soft, crumble in the stock cube and stir.

Add the chilli, nutmeg, creamed cocnut, and crayfish. Serve with coconut rice and a side salad.

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Crayfish Palava (4)

Ingredients
2 tbsps oil
1 medium onion, finely chopped
7 oz can tomatoes, chopped
2 tbsps peanut butter or ground peanuts
1 pt water
Sprig of thyme
Chilli pepper and salt
1 lb spinach, fresh or frozen
1 small piece smoked fish (for flavour)
1 lb fresh crayfish

Instructions

Put oil in a heavy bottomed saucepan. When hot add the onions and tomatoes. Cook on a high heat stirring for 5 mins. Reduce heat to moderate and add peanut butter, creaming well into the sauce with half of the water. Stir well and allow to cook, bubbling gently, for 8 - 10 mins, stirring.

Add remaining water, thyme, pepper and salt. Wash and finely chop the fresh spinach, stir into sauce and allow to coook on a moderate heat until sauce is thick, (20 mins).

Add the smoked fish and drained crayfish. Stir and cook for 10 mins more. Serve with rice.

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Crayfish in a Pink Sauce (6)

Ingredients
3 tbsps oil
1 tbsp yellow mustard seeds
2 cloves garlic, finely chopped
2 lb crayfish peeled
Salt & pepper

Sauce
4 tbsps tomato puree mixed with
enough water for 1 cup of sauce
1 cup single cream
1½ tsps grated ginger
¼ tsp cayenne
4 tsps lemon juice
1 tsp ground cumin
1 tsp salt
a little pepper
½ tsp sugar

Instructions

Mix all the ingredients for the sauce. Cover and refrigerate until needed.

Heat oil in a large frying pan over a medium high heat. When hot put in the mustard seeds. Ass soon as they begin to pop put in the garlic. Stir once and put in the crayfish - stir and fry until they just turn opaque, sprinkling with salt and pepper.

Pour in the sauce and stir. As soon as the sauce is bubbling the dish is ready to be served with rice.

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Crayfish in Tomato Cream Sauce (4)

Ingredients
3 tbsps vegetable oil
1 tsp black mustard seeds
3 cloves garlic, finely chopped
10-15 fresh curry leaves
1¼ lbs raw crayfish, peeled & washed then patted dry

Sauce
1 tbsp tomato puree
¾ tsp salt
¼ tsp sugar
1 tsp garam masala
½ tsp ground roasted cumin seeds
¼ tsp chilli powder
3 tbsps chopped fresh coriander
1 green chilli, finely chopped
1 tbsp lemon juice
7 fl oz coconut milk or single cream

Instructions

Make sauce. Put the tomato puree in a bowl. Add salt, sugar, garam masala, ground roasted cumin seeds, chilli powder, green coriander, green chilli, lemon juice and 1 tbsp water. Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.

Put oil in a wok and set it over a high heat. When hot put in the mustard seeds. As soon as they satart popping add the garlic and curry leaves, and stir until the garlic turns medium brown. Add the crayfish and stir until they are opaque most of the way through.

Add the sauce. Turn heat to medium and heat the sauce through until it begins to simmer. Turn off heat and serve with rice.

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Utah Crawdaddy Zuke (2)

Ingredients
6 medium (1-2 inch diameter) zucchini
1/4 cup crayfish tails
salt
pepper
soy sauce (optional)

Instructions

Extract crayfish tails from shells to make about 1/4 cup of tails (around 20 crayfish).

Cut zucchini into 1/8 inch thick slices. Preheat a large griddle to 350 degrees. Apply a light coating of butter, then immediately apply zucchini slices, spreading them evenly over the grill. Fry until slightly brown, then turn the zucchini over. Sprinkle black pepper lightly -- about one grain per quarter inch. The flavor of this dish is enhanced by cooking the zucchini until each slice is softened.

As the zucchini begins to turn slightly translucent, add the crayfish tails. Stir until the crayfish tails begin to turn opaque, about 5 minutes. Salt to taste or apply a few drops of soy sauce.

Serve immediately.

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Utah Kidney Bean Crayfish (2)

Ingredients
16-oz can kidney beans
1/4 to 1/2 cup crayfish tails
Tabasco sauce
Salt and Pepper
Cheddar cheeze

Instructions

Open a 16-oz can of kidney beans. Put the juice and half the beans into a blender. Puree until smooth. (If you're at the lake, just mash the beans well with a fork and mix.) Add one or two drops of Tabasco sauce.

Grill 50 crayfish tails on a griddle heated to around 350 degrees, adding a light coating of black pepper. Salt to taste. Grill just until the meat begins to turn opaque.

Pour the bean sauce, the whole kidney beans, and the crayfish tails into a sauce pan. Heat the mixture, removing it immediately when it begins to simmer.

Serve over a base of white rice or bread. Sprinkle shredded cheddar cheeze on top.

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Marinated Crayfish (8)

Ingredients
3 lb Crayfish, Cooked And Cleaned
1 Onion, Sliced
4 Cloves Garlic
1 pn Oregano
6 Whole Chilis
1 c Oil
2 c White Vinegar
2 Carrots, Parboiled, Sliced
Salt And Pepper To Taste
1 cn Stuffed Green Olives & Juice

Instructions

Saute 1/2 onion and 2 cloves garlic in oil. Remove and discard. Add vinegar, garlic, onions, chilis, oregano and carrots. Bring to a boil, allow to cool. Add crayfish and boil. Leave in refrigerator for 2 days.

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Marinated Crayfish in Avocado Halves (4)

Ingredients
12 oz Crayfish
2 tb Vinegar
1 1/2 tsp Lemon Juice
1/4 tsp Salt
1/8 tsp Mustard; Dry
1 Pepper; Dash Of
1/4 c Onion; Thinly Sliced,1 small
1 Clove Garlic; Halved
3 tb Vegetable Oil
1 Jalapeno Pepper; Pickled
2 Avocados; Halved & Seeded
1/2 c Tomato; Chopped, 1 Medium

Instructions

Remove seeds from the Jalapeno pepper and cut into strips. In a bowl combine vinegar, lemon juice, salt, mustard and pepper and set aside. In a medium skillet, cook the crayfish, half of the onion slices and the garlic in hot oil over medium-high heat for 4 to 5 minutes, or just until crayfish are done, stirring occasionally. Remove onion and garlic with a slotted spoon and discard. Add crayfish and the remaining oil to the vinegar mixture in the bowl, along with remaining onion slices and the jalapeno pepper. Cover and chill for several
hours or overnight, stirring occasionally. To Serve: Lift the crayfish, onion slices and jalapeno pepper from the marinade and spoon into the avocado halves. Sprinkle with the chopped tomato and drizzle some of the remaining marinade over all.

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New Mexico Crayfish Cocktail (6)

Ingredients
1 c Water
1 ea Clove garlic; finely chopped
1 x Pepper; dash of
1 ea Avocado; peeled and chopped
1/4 c Tomato; chopped
2 tb Carrot; finely chopped
2 tb Vegetable or olive oil
1 x Lemon or lime wedges
1/3 c Lime juice
2 tsp Salt
24 Crayfish tails
2 ea Jalapeno chiles
2 tb Onion; chopped
2 tb Cilantro; fresh, snipped
1 1/2 c Lettuce; finely shredded

Instructions

Crayfish should be peeled and deveined. Remove seeds from the Jalapeno Pepper and cut into strips. Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add crayfish. Cover and simmer 3 minutes; do NOT overcook. Immediately remove crayfish from liquid with slotted spoon; place in bowl of iced water.

Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, crayfish and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide crayfish mixture among dishes. Garnish with lemon wedges.

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Cajun Crayfish (15)

Ingredients
1 lb large crayfish tails, peeled
1 tb Fresh lime juice
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/4 tsp Thyme
1/4 tsp Salt
1/4 tsp Red pepper
1/8 tsp Black pepper
Lime wedges

Instructions

Toss the crayfish with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the crayfish and toss to coat well.

Spray a large skillet with non-stick cooking spray. Heat until hot. Add the crayfish and cook for 3 minutes, or until the crayfish are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges.

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Crayfish and Asparagus Dijonnaise (6)

Ingredients
1/2 tsp Vegetable oil
1/2 tsp Fresh lemon juice
1 tsp Fresh minced tarragon or 1/4 teaspoon dried tarragon
9/16 tsp Minced shallots
1/4 tsp Salt
1/2 lb Fresh crayfishmeat, cooked and shredded
2 To 3 heads Belgian Endive, carefully separated, rinsed and chilled
12 Or more asparagus spears, steamed, chilled and split lengthwise

Instructions
Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crayfish. Place in a covered container and refrigerate for several hours to let flavors blend.

To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crayfish.

Dijon Sauce
2 egg yolks, room temperature
1 tablespoon rice wine vinegar
2 teaspoons fresh lemon juice
5 teaspoons Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon slat
1 Dash of white pepper
1/2 cup vegetable oil
1/2 cup Creme Fraiche

Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated. Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator.

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Crayfish Chili (16)

Ingredients
2 lb Lean ground beef
2 lb Crayfish tails
1 tsp Garlic, chopped fine
2 tsp Salt
1 tb Soy sauce
1 tsp Cayenne pepper
1 tsp Dried mint
1 tb Dried parsley
3 tb Chili powder
1 cn (8 oz) tomato sauce
1 c Dry white wine
1 x Water
1 tsp Lemon or lime juice
1 c Chopped onions
1 x Bacon drippings

Instructions

Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.

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Crayfish and Mushrooms (8)

Ingredients
1 c Crayfish meat
1 tb Bread crumbs
1 tb Onions, minced
1 tb Parmesan cheese, grated
1 tsp Salt
2 tb Parsley, minced
12 ea Mushroom stems, chopped fine
12 ea Mushroom caps
1 ea Egg, beaten
1 x Louisiana hot sauce, to tast

Instructions

In a bowl, mix crayfish meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot.

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Crayfish with Snow Peas (4)

Ingredients
2 tb Vegetable oil
1 lb Fresh crayfish meat, diced
2 Cloves garlic, crushed
1/2 lb Fresh snow peas
1 cn (8 oz) water chestnuts (OR
1 c Jicama, cut in 1/2" cubes)
1/4 c White wine
1 tb Soy sauce
1 tb Arrowroot
1/4 c Water
4 c Rice, freshly cooked

Instructions

Heat oil. Add crayfish and simmer, stirring, 2 minutes. Add garlic, snow peas and water chestnuts; simmer 5 minutes. Stir together wine, soy sauce, arrowroot and water until arrowroot is dissolved. Pour into cooking crayfish mixture and simmer another 2 minutes. Serve immediately over hot rice.

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Cream of Crayfish Soup (6)

Ingredients
1 lb Crayfish meat
1/4 tsp Celery salt
1 ea Chicken bouillion cube
1 c Boiling water
1 x Dash pepper
1/4 c Chopped onion
1 qt Milk
1 c Butter
1 x Chopped parsley
3 tb Flour

Instructions

Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crayfishmeat, heat. Garnish with parsley.

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Scampi (6)

Ingredients

6 tb Butter
2 lb Uncooked jumbo crayfish, shelled and deveined, tails left on
1 tsp Dried rosemary
1 tsp Dried oregano
6 Cloves Garlic, cut into fourths (small cloves)
1/4 c Dry white wine OR dry vermouth
4 tsp Grated lemon peel
2 tb Lemon juice
2 tb Chopped fresh parsley
1/4 tsp Salt
Pepper to taste

Instructions

Melt butter in a large skillet. While butter is melting, prepare crayfish by sprinkling with rosemary and oregano. Saute' garlic chunks in butter until golden. Remove with slotted spoon and discard. Add crayfish and cook, stirring, until crayfish turns pink, about 3 minutes (depending on size).
Sprinkle wine, lemon peel and juice over crayfish. Stir and turn crayfish over medium-high heat 5 minutes longer. Season with salt and pepper before serving.

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Creole Crayfish and Rice (4)

Ingredients

3/4 c Rice
2 tb Butter or margarine
1 sm Onion
1 sm Green pepper, cored and seeded and chopped
1 15 oz can tomatoes, chopped, juice included
1 tsp Cajun seasoning
1/4 tsp Black pepper
1/2 tsp Sugar
1/2 tsp Worchestershire sauce
1 Bay leaf
1/8 tsp Ground cloves
1 6 oz can crayfish meat, white or lump, drained
3 tb Grated parmesan

Instructions

cook rice in 1-1/2 cups water until just tender and water is absorbed,about 18 minutes. Melt butter in medium skillet over moderate heat. Add onions and green pepper and cook until onions are transparent, 2-3 minutes. Add tomatoes with juice, cajun seasoning, pepper, sugar, worchestershire, bay leaf and cloves. Bring mixture to simmer and reduce heat to low. Cook uncovered 10 minutes, stirring frequently. Remove bay leaf. Stir in rice and crayfish meat. Taste and adjust seasonings. Transfer mixture to 1-1/2 quart casserole and sprinkle with cheese. Bake uncovered, at 375 F for 20 minutes.

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Crayfish Teriyaki (10)

Ingredients
1/2 c Soy Sauce
2 tb Sugar
1 tb Vegetable Oil
1 1/2 tsp Cornstarch
1 Clove Garlic, Crushed
1 tsp Minced Fresh Ginger Root
2 tb Water
2 lb Crayfish tails, Peeled And Deveined

Instructions

Blend soy sauce, sugar, oil, cornstarch, garlic, ginger and water in small saucepan. Simmer (while stirring constantly) about 1 minute until thickened, then cool. Coat crayfish with sauce and drain off excess. Place on broiler pan. Broil 3 to 4 minutes on each side, or until crayfish are opaque and cooked. Serve immediately with wooden picks.

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Crayfish with Spicy Black Bean Spread (1)

Ingredients
11 oz Black bean soup/dip
1 tb Lime juice
1 tsp Mustard, dijon
1/8 tsp Lime peel, grated
60 Crackers
2 tb Oil
1 tb Jalapeno, chopped
1 Garlic clove, minced
30 Crayfish, medium (1 lb)
60 Cilantro leaves

Instructions

Combine first 7 ingredients until smooth. Cover and refrigerate at least 2 hours. Cut cooked crayfish in half lengthwise and remove vein. Spread 1 teaspoon soup mixture on each cracker. Top with crayfish and garnish with cilantro.

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Spicy Crayfish (4)

Ingredients
3 tb Low Cal. Catsup
2 tsp Low Sodium Soy Sauce
1 tsp Vinegar
1 tb Cornstarch
1/4 tsp Baking Soda
1 tsp Dry White Wine
1 Egg Slightly Beaten
1 lb Medium Crayfish Tails
2 tb Vegetable Oil
2/3 c Minced Green Onions
1 tsp Minced Gingerroot
2 cl Garlic Minced
1/2 tsp Crushed Red Pepper
2 c Cooked Regular Rice

Instructions

Mix catsup, soy sauce and vinegar and set aside. Stir corn starch, soda, wine and egg into crayfish tails in separate pan. Chill 1/2 hour.

Heat 1 tablespoon oil in large wok. Add crayfish mixture and stir fry 3 minutes. Set aside. Stir fry green onions, ginger, red pepper, and garlic 2 minutes, then add your reserved catsup mixture. Stir until very warm, then mix in chilled crayfish and serve immediately.

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Steamed Crayfish with Black Beans (4)

Ingredients
3/4 lb crayfish tails
1 1/4 tb Black beans
1 Clove garlic, chopped
1 Green onion, chopped
1 tb Oil
1/2 tsp Salt
1 tsp Oil
1 1/2 tsp Thin soy sauce
1 tsp White wine
1 tsp Oyster sauce

Instructions

Remove crayfish tails from shells. Wash black beans two times and mash into a paste; then add the chopped garlic. Combine remaining ingredients, EXCEPT the oil. Pour mixture over crayfish; then, pour oil on top. Cover and steam 10 minutes. Serve over rice.

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Sweet Cajun Crayfish (4)

Ingredients
1 c Catsup
1 tb Honey
1 tb Brown sugar
2 tb Vinegar
2 tsp Hot sauce
1 tsp Cayenne pepper
1/2 tsp Thyme
1 tsp Black pepper
1 tsp Onion powder
1 lb Crayfish, peeled and deveined

Instructions

Combine all ingredients except crayfish in a sauce pan. Heat thoroughly. Cook crayfish in boiling water for 5 minutes or until crayfish turns pink. Brush sauce over crayfish. Serve over rice with leftover sauce.

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Venezuelan Pepper Crayfish (10)

Ingredients
3 lb Crayfish
3 c Spanish Olive Oil
4 ea Large Red Bell Peppers
8 ea Cloves Garlic
1 ea Chili Pepper Seeded/Minced
1 ea Loaf French Bread 1" Slices
1 x Feta Cheese (optional)

Instructions

Bell peppers should be seeded and cut into thin julienne strips. Garlic cloves should be peeled and cut into 1/4-inch chunks. Slit the crayfish up the back with a sharp knife. Remove the vein, but do not peel crayfish. Set them aside. Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the crayfish. Saute, tossing the crayfish in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a
serving dish. Surround with the crayfish. Serve with bread. Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic. Feta cheese may be eaten with it and the crayfish goes on top.

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Ute Football Hot Crayfish Dip (8)

Ingredients
1 lb Crayfish meat
8 oz Cream Cheese, softened
1 ea Medium Onion, finely diced
2 tsp Horseradish
1 tb Milk
2 tb Worcestershire Sauce (opt.)
1 x Salt and Pepper
1 x Almonds, sliced

Instructions

Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350 until bubbly, 20 to 30 minutes. (Sliced Almonds may be sprinkled on top before baking.) Dip out with unseasoned tortilla chips in front of the TV.

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Garlic Buttered Crayfish (4)

Ingredients

1 lb Fresh peeled and deveined large crayfish tails
1/4 c Margarine or butter
1 Clove garlic, minced
1 tb Snipped fresh parsley
1 ds Red pepper
3 tb Dry white wine

Instructions

For sauce, in a saucepan melt margarine or butter. Stir in garlic, parsley, and red pepper; cook about 1 minute. Stir in wine; heat through. Set aside.
Thread crayfish onto 4 long or 8 short metal skewers. Grill, uncovered, over medium-hot coals for 10-12 minutes or till pink, turning and brushing frequently with sauce. Makes 4 main-dish servings, or 15-18 appetizer servings.

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Crayfish Scampi with Spinach Noodles (1)

Ingredients
3 tb Butter
3 tb Flour
1 tsp Salt
1 1/2 c Milk or half and half
White pepper to taste
3 tb Butter
1 tb Shallots, finely chopped
2 Garlic cloves, finely chopped
1 lb Crayfish tails
1/3 c Dry white wine
1/8 tsp Dried oregano
1/2 tsp Chopped chives
6 oz Spinach noodles

Instructions

Cream Sauce
Heat 3 tablespoons butter in a small saucepan. Stir in 3 tablespoons flour; cook and stir for 2 minutes. 1 teaspoon salt, 1 1/2 cups milk or half and half and white pepper. Cook until mixture comes to a boil and is thickened. Makes 1 1/2 cups. Cover and set aside.

Crayfish Scampi
Heat 3 tablespoons butter. Saute shallots and garlic for a few seconds in the hot butter. Add crayfish and saute until they turn pink, 3-5 minutes. Remove crayfish and set aside. Add wine and oregano, chives, salt and pepper to skillet. Cook until wine is reduced to 1/3 of its original volume. Then add cream sauce and blend well. Return crayfish to sauce and heat.

Cook spinach noodles according to package directions. Drain. Place noodles on plates and top with Crayfish Scampi.

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Crayfish Soup (10)

Ingredients
8 c Chicken stock
2 tsp Louisiana hot sauce
1 c Green onions, chopped
1/2 c Celery, chopped
1 x Salt, to taste
1 tb Garlic, diced
1 tb Lea & Perrins
1 c Parsley, chopped
1 c White wine, dry
2 lb Crayfish tails, chopped

Instructions

Put ingredients, except crayfish, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add crayfish and simmer for 30 minutes more.

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Crayfish Fritters (6)

Ingredients
1/2 c chopped onion
1 minced clove of garlic
2 tb vegetable oil
8 oz chopped stewed tomatoes
4 oz green chile pepper
3/4 tsp salt
1 dash pepper
3 large eggs, separated
2 tb Flour
4 oz chopped crayfish
frying oil (about 8 oz)
Instructions

Green Chile Peppers should be rinsed, seeded, and chopped. In a saucepan, cook onion and garlic in the vegetable oil until the onion is tender. Stir in the UNDRAINED tomatoes, chile peppers, 1/2 Tsp of the salt, and pepper. Bring to boiling and then reduce the heat. Cover and simmer 20 minutes and set aside keeping it warm. Meanwhile, beat the egg whites until stiff peaks form and set aside. Beat the egg yolks and remaining 1/4 tsp of salt for about 5 minutes or until thick and lemon-colored. Fold the reserved whites into the yolks and sprinkle the flour on top of the mixture. Fold in and then fold in the crayfish. In a deep skillet or saucepan heat 1 inch of vegetable oil to 365 degrees F. Spoon the crayfish mixture into the hot oil using 2 Tbls for small fritters or 1/4 cup for large fritters. Fry about 2 minutes on each side or until golden brown. Drain on paper toweling. Serve hot with the tomato sauce.

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Crayfish Acapulco (6)

Ingredients
4 sl Bread, crusts removed
6 tb Softened butter
6 oz Cooked and peeled crayfish
1/2 tsp Chili powder
1/4 tsp Paprika
1/4 tsp Cumin

Instructions

Cut the bread slices in half and spread with 2 T butter. Butter both sides sparingly. Place the bread on a baking sheet and cook in a preheated 350 deg F oven for 10-15 min. until golden brown. Keep warm.

Melt the remaining butter in a small pan and add the crayfish, spices and seasoning and stir well. Heat through completely and spoon on the top of the bread slices. Salt and pepper Watercress to garnish, serve hot.

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Garlic Crawdad Angel Hair Pasta (2)

Ingredients
50 large crayfish, tails and claws
3 tb butter
1 tb coarse grind garlic powder
1/8 lb angel hair pasta
1/4 tsp paprika
Black pepper

Instructions

Boil 50 crayfish in lightly salted water for three minutes. Drain and put briefly in cold water. Remove tails from shells and devein. Crack claws and scoop out meat.

Boil angel hair pasta until soft. Divide into two portions and spead out on plates.

Prepare crayfish topping for pasta. Melt the butter in a medium frying pan or wok. Stir in the garlic powder. Now add the crayfish meat, and stir until all pieces are covered. Quickly shake pepper and paprika over the pieces. Immediately pour crayfish over pasta and serve.

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