Craig Claiborne

Blanched Crawfish Tails

Preparation info
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 1 pound crawfish

Method

  1. Place the crawfish in a large kettle and add cold water to cover and ¼ cup salt for each gallon of water. Let stand, stirring often, for about 10 minutes.
  2. Drain the crawfish, and pour boiling water over them until covered. Cover and let stand 10 minutes. Drain.
    3. <