Boiled Crawfish, Northern Style

Submitted by Molly53

"As barefoot kids, many of us have enjoyed the experience of wading lake shallows or small creeks while turning over rocks to catch the "mudbugs" lurking beneath. The upper Midwest is a long way from the sea, but our streams and reservoirs are literally crawling with "little lake lobsters" - the common freshwater crawfish, crayfish, crawdad, mudbug or yabbies, as they're called in Australia. Call them what you will, only a few folks realize these miniature crustaceans are not only edible, but an outright delicacy and great fun to peel and eat. Cooling time not included in preparation time. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 20mins
• Ingredients: 4
• Serves: 6

ingredients

• 2 lbs crawfish
• 2 quarts boiling water
• 1 tablespoon salt, more as desired
• 1 tablespoon caraway seed

directions

1. Place the live crawfish in boiling water to which the salt and caraway seeds have been added.
2. Boil five minutes and allow the crawfish to cool in the liquid.
3. Drain, chill and serve.