Blanched Crawfish Tails

Preparation info
    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 pound crawfish


  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.
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