Cooking Crayfish

Just curious what you guys do when cooking your crays?

I have only done the boiling method and eaten hot with a little butter, salt and pepper, or eaten cold with island sauce, or Cray thermadore

One of the blokes i know steams his!?!?? not heard of this before

Does anyone have any good cray recipes? is doing them on the bbq any good?

Cheers

Bodie


carnarvonite's picture

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Date Joined: 24/07/07

Crays done in frypan

Tue, 2008-12-02 13:26

Use a pointy knife to poke up under the carapace cutting all the way around the inside of the head untill the tail drops out.Pull off the bits of guts.Snap a feeler off about 1/2 way ,push the thick end of the thin half up the crays bum then pull it back out,bringing the shit chute with it.Lay the tail on its side and push down trying to crack the shell along its length the put it shell up and do the same,this should crack the back of the shell all the way to the tail or use kitchen shears to do same.

Peel the shell off and cut the flesh into bite size chunks and cook with butter and garlic paste till brown in a frypan.Some people like bacon pieces done with it to break the taste up a bit

carnarvonite's picture

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Forgot some

Tue, 2008-12-02 13:33

With the head,use a glove to hold head,break legs and horns off,chuck them in a pot of boiling water for a couple of minutes and they're ready to go.

If you are boiling your crays in anything other than sea water,add salt and when you think you have enough double it,bring them to the boil then boil for 12-15 minutes,this won't make them salty to eat but stops them going black in the fridge the next day

Bodie's picture

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thanks mate Yeah i cook mine

Tue, 2008-12-02 14:10

thanks mate

Yeah i cook mine for 12.5min (A little longer for bigger crays) in salty water.

Not thought about doing in a fry pan

I did see a picture of a guys cray he had cut in half and done on the bbq... wonder how that would taste.

roberta's picture

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Bodie

Tue, 2008-12-02 14:46

 we've had cut in half raw, just chucked them on the bbq with a little bit of butter (not magarine) salt. pepper and woreshire sauce, yummy

We mostly boil ours, but am going to try steaming them, as I don't like crabs boiled but when Bob steams them for me, oh the flavour is delicious, they are so sweet, so we are going to try crays steamed pretty soon.

I've also curried (malay with coconut milk) tails (cut up) with onions and rice.

 

 

SPEWIE LEWIE

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Big J's picture

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I cut mine straight down the

Tue, 2008-12-02 14:38

I cut mine straight down the centre line from head to tail. Clean all the guts out the head, Chuck them on the barbie plate still in their shell,flesh side down first to get the cooking started then flip them over (shell side down) then pour some honey and grated cheese on the flesh side and wiat till its all melted....mmmm

BQ544's picture

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This is a good one

Tue, 2008-12-02 17:39

Angel Hair Pasta with Crayfish Ø    280g fresh angel hair pastaØ    60ml extra virgin olive oilØ    2 cloves fresh garlic finely mincedØ    160g freshly diced tomatoesØ    2tbsp freshly picked basilØ    2 red chillies deseeded and finely dicedØ    250g raw western Australian crayfish meatØ    150ml pouring creamØ    Sea salt and freshly ground black pepper  Bring water to the boil and cook the pasta to al dentePour olive oil into a large heavy frypan. Add garlic, chillies and tomatoes cook over medium heat for one minute, then increase heat add Cray fish and cream tossing meat so that it cooks evenly. Cook for two minutes and then add pasta to fry pan.Sprinkle in basil, toss and season with salt and pepper.Serve immediately into four pasta plates with a glass of white wine. This quantity will serve 4 as a starter…..

Auslobster's picture

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BBQ

Tue, 2008-12-02 21:37

I split the tails then put them on the barbie shell side down, then sprinkle a bit of butter and garlic onto the flesh. I cook them for 10 minutes or so, NEVER flipping the flesh onto the hot plate. This way the juices stay in. With about 2 minutes to go, I'll throw some beer or white wine onto the tails, and quickly cover them with a stainless bowl. This steams them from above, and seals all the goodness in!

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  Could you just steam them

Wed, 2008-12-03 16:53

 

Could you just steam them whole in one of the bamboo steamers ?

 

I wish I had an emo lawn so it would cut it self

Bodie's picture

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Wicked Recipes Aus and BQ,

Thu, 2008-12-04 06:59

Wicked Recipes Aus and BQ, gonna give them both a go!!

Cheers

BQ544's picture

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Crayfish Mornay

Thu, 2008-12-04 07:43

1 cooked crayfish


1 1/4 cups milk

1 slice onion

1 bay leaf

6 black peppercorns

1 oz butter

2 tblsp flour

2 tblsp cream

pinch of nutmeg

2 oz cheddar, grated

pinch of paprika, to garnish



Using a sharp knife, cut the lobster in half lengthways through the shell. Lift the meat from the tail and body. Remove the cream colored vein and body matter and discard. Cut the meat into 1/2 inch pieces and refrigerate. Wash the head and shell halves, drain and pat dry and set aside. Heat the milk, onion, bay leaf, and peppercorns in a small pan and bring to a boil. Remove from heat, cover and leave for 15 minute. Strain. Melt the butter in a large pan, stir in the flour and cook for 1 minute, or until pale and foaming. Remove from heat and gradually stir in milk. Remove from heat and stir constantly until the mixture boils and thickens. Reduce heat and simmer for 1 minute. Stir in the cream. Season with the nutmeg and salt and pepper to taste.



Fold the lobster meat through the sauce. Stir over low heat until the lobster is heated through. Spoon the mixture into the shells and sprinkle with cheese. Heat the grill or broiler and place the lobster for 2 minutes or until the cheese is melted. Sprinkle with paprika. Serve with your choice of sides.

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cooking crays

Tue, 2013-08-06 10:13

I found that the best way to cook crays is to steam them as it does keep in the natural juices, personally, I love the unadulterated flavour of most seafood not the least crays, bugs and prawns. as a chef I have had to prepare crays in many different ways and haveing read a lot of other members posts I found that there is a lot of great variety with witch to serve crays and they are all mouthwatering. I think that I can say without a doubt that there is nothing worse than to ruin a good cray by way of overcooking it... it is such an expensive waiste. haveing cooked crays proffessionally I found that the safest way to prepare them is to understand tha fundamental rules and that is  ( for steaming ) eleven minutes per kilo at 95 degrees with 100 percent humidity... taken out of the live tank and placed into fresh water for aprox half an hour to kill them.. then placed into a tray... we mixed up 2 cups of white vinegar to half a cup of raw sugar and gently poured this brine over them... finally spoon some of the residue sugar left over at the bottom of the brine mix over the cray and place them in the steamer... it is important to be fairly precise with the calculations of it all... at home I have done this successfuly useing a bamboo steamer over an electric wok filled with water. I have also ruined a couple of good crays by boiling them too long... the trick is to get them out of the cooking process at the right time and as one member correctly commented... put them straight into ice-water for a good half hour to stop them from continuing to cook... I hope that this has been of some help... thankyou and tight lines..... Joey.

 

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Merry Christmas

Thu, 2008-12-04 09:32

 

This is something that I came up with a few years ago.  Thought it was time to let it out into the big wide world.

Snap feelers off (easier to fit crays in the oven…or under the hood in the BBQ).

Split crays in half length wise, clean guts and poop shute out (or use Carnarvonite’s method for the shute – I will be!)– don’t use water unless you have too.

Line a baking tray with Ali foil  - (makes it easier for the missus to do the dishes later).

Lay cray halves shell down in tray, alternating head to tail (because they fit better).

Spread mango chutney over cray halves.

Sprinkle pre cooked diced bacon over cray halves (not too much).

Finish with grated cheese over the top.

Pop in the oven (preheated to about 180) for about 12 minutes, a little longer for bigger crays.  Better to be under cooked then over.  A good indicator, is the meat swelling up above the shell. Serve with that green stuff and a few cold bevies.

Cheers Pete

Oracle's picture

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this is the recipe we stole off fishwrecked

Wed, 2011-03-02 20:41

and it tastes SO GOOD! Can't recomend this one enough. You need a good spread of mango chutney. it's the secret between good adn amazing!

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that looks yummy

Tue, 2013-08-06 17:15

mate have you thought about going on My kitchen rules that would be a wining feed my wife does the barely edible NW (just my opinion) crays in her secret Thai method that makes them very edible she just cooks the bodys and I keep the legs and horns for blue bone bait

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unlucky

Thu, 2008-12-04 10:29

Have got to agree tho, very much over-rated.......IMO  

Adam has put pics up of them raw, in a creamy marinade, vac-packed for the freezer. Would be interesting to see that recipe

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or Laksa

Thu, 2008-12-04 10:43

Least the rest of it would taste good LaughingLaughing

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Neander's picture

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Argh, now you are talking

Thu, 2008-12-04 11:21

Argh, now you are talking Jody. 
Locally caught ingredients for it too.
Rocco Crayfish and Dhuie, Perth Crabs, prawns and scollops.
Now that would be one fine tasting Laksa.

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Thats what I put in my Laksa Neander

Fri, 2008-12-05 09:40

 minus the scallops, and top the laksa off with fried chinese crispy sausage and coriander.

 

 

SPEWIE LEWIE

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Bodie's picture

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My old man does his in a

Thu, 2008-12-04 11:09

My old man does his in a salad

Just boils the crays and pulls out the meat and slices it up.

Pits it into a green salad with Sliced cheese, and prawns.

Then runs a little italain salad dressing over the top.

Its actually pretty dam good!

soupster51's picture

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My newest cray cooking method

Thu, 2008-12-04 13:34

Cut the cray in half and wash out all the gunk. Then carefully cut the meat free from the shell, taking care to keep the shell intact. Then, after placing the meat back into the shell, lightly coat the meat with olive oil infused with garlic and sundried tomatoes (Separate bottles; I bought the olive oil at Woolworths) and marinate for at least half an hour. I then cook it in the oven on 180 for 16-18 mins. The oil marinated through the meat helps to cook it evenly all the way through. While it is in the oven I dice one onion and half of a red and green capsicum and cook in some of the garlic and sundried tomato olive oil. Once the crays are cooked I take the meat out of the shell and lay it on top of the onion/capsicum. I can honestly say it is the best way to eat crays that I have found so far.
Enjoy it.
Three days without it and I get a little jumpy

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Gf's mum pretty much does

Thu, 2008-12-04 14:28

Gf's mum pretty much does that up to where you out it in the oven - but puts it under the grill. They come up great!

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Bodie's picture

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Here is last nights

Fri, 2008-12-05 08:32

Here is last nights dinner

Normal Boiled crayfish with an Island sauce.
Dhufish slowly cooked in a frypan, once half cooked add Lemon a little butter, some cream and salt and pepper.

topped off with a nice cold corona!! Best meal ive had in ages!!

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Yummmy, bloody good tucker

Fri, 2008-12-05 09:41

SPEWIE LEWIE

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carnarvonite's picture

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Pickled cray

Fri, 2008-12-05 14:18

Just get the meat out of the shell[mentioned earlier]and drop into a 50/50 mix of white vinegar and that bottled lemon juice,leave for 20-25 minutes and you're ready to nosh out.
You can watch the flesh turn from clear to white in 5 mins or so.
Another one is wrap the tail in alfoil and stick it on the turbocharger on the motor if you're running a diesel,take 25-30mins,a 50/50 mix of thousand islands dressing and sweet chilli sauce to dip them in and away you go

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First few times i had cray,

Tue, 2009-01-06 21:50

First few times i had cray, i pulled the heads off and spit the head and tail in half then cooked them same way you have chilli mussels, i just like mine chunky so it came out like a chilli cray salsa. Was pretty good, havent done that in a while, might give it another go soons.

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crumbed crayfish.

Wed, 2009-01-07 05:56

cut tails in half,length ways,remove the shells.roll lightly in flour,dip in beaten egg and then roll in bread crumbs.shallow fry until golden brown.serve with lemon.in my opinion the nicest way to eat the most over rated seafood there is.

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First boil them.

Mon, 2010-09-06 20:49

I was told to wait till the water boils add crays for 3 minutes, take out and cut in half, clean it but leave in shell and then add marinade with bacon bits and put under grill. This is how the resturants do it!

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Cooking Crayfish

Wed, 2011-03-02 17:56

 I have just converted my cray/crab cooker over to enable them to be steamed .

6lts water and bring to boil=8 mins

place crayfish into cooker basket on there backs 

place basket into cooker above boiling water level (do not let crays/crabs touch the boiling water)

place lid on top to avoid evaporation

steam crayfish for 18mins and Place into ice water to avoid over cooking

allow to cool and remove from shells and Yummo

The bigger the crays the longer steaming time 

Crabs are the same just steam for 10mins and Yummo for 20 crabs

 

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crasny1's picture

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Nice touch when boiling any crabs, crays

Wed, 2011-03-02 18:36

Add about 200-300ml of Soy sause and a healthy dash of Mirin to the salt water, and it increases the sweetness of the cray/crab.

Neels

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Ginger goes well with

Tue, 2013-08-06 12:20

Ginger goes well with crays.

Split the tail, dollop of butter, minced garlic, minced ginger and mozarella and bake bbq or grill

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TRY

Tue, 2013-08-06 15:33

BBQ with sweet chilly sauce & lemon juice or also crayfish mornay but with a twist at the end just before you serve, heat some brandy up in a s/steel jug and pour it over the mornay and put a match to it "Crayfish Mornay Flombay " YUM YUM !