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Started By
Message
re: Who the hell dust their crawfish?
Posted on 5/22/21 at 10:53 pm to LEASTBAY
Posted on 5/22/21 at 10:53 pm to LEASTBAY
quote:
Reminds me of this place I went to about an hour from Lake Charles about 20 years ago. They battered whole blue crabs and fried them. Not soft shells. WTF
Plenty of places serve fried crab.
As far as dusting, I like a very light dust once in ice chest. But we let them soak for a while to get the flavor in them.
1
Posted on 5/22/21 at 11:05 pm to lsu777
Yup...
Bring seasoned water to boil
Dump in crawfish
Return to boil (five minutes or a beer)
Shut down and soak 15 minutes at least
( longer if one batch and using ice but if another batch ice dilutes)
Put in ice chest and light sprinkle and let it melt in
Been doing it this way since I read how to do it in the LSU cookbook I got in the 80s after graduation!!!
Bring seasoned water to boil
Dump in crawfish
Return to boil (five minutes or a beer)
Shut down and soak 15 minutes at least
( longer if one batch and using ice but if another batch ice dilutes)
Put in ice chest and light sprinkle and let it melt in
Been doing it this way since I read how to do it in the LSU cookbook I got in the 80s after graduation!!!
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