Thats why when you buy crays pre cooked they taste like inner tubes from a pushy.
I cook mine (live is best) from when the water comes back to the boil for 8 mins (more if they are big but I prefer small crays - just on size for me) in the water you catch them from then I let them sit out of the water for a few seconds (maybe 30) before dropping them in ice water.
If you do this watch that you dont get splashed when you drop the crays in the water then jam the lid back on as soon as the crays are in to get your water to the boil fast. Also dont over load your pan as this drops the water temp too much and stews them too long.
Good one I learnt in the industry is fresh italian crusty loaf, butter, little pepper and cray out the pot still warm. Best breaky in the world if you have been up since 3am pulling strings of pots in april at the AB Islands.
Another good one is whole and fresh you get a cleaver and split them in half. Big dollop of garlic chilli butter on the flesh side and then put them on a barby shell down. This lets them stew in the juices for a bit, cook that side down for about 9 or 10 mins then turn over for 3 to crisp up the side and caramalise the butter and garlic.
I used to wonder why commercial crays tasted the way they do, until I overcooked one of mine.
I usually steam for 5min, then cool in running water to stop them cooking. It doesn't matter if you boil for 5min but don't rinse in cold water as they just keep cooking. Steaming is better than boiling I think, because the water never cools down and goes off the boil like it does when you dumpthe crays in it.
Halved, then heavy butter and garlic and small amount of chilli, straight onto alfoil on the bbq plate, flesh down to start for couple of minutes, then flip and a couple more minutes - reapply some butter and serve.
from previous suggestions ...... drown crays in fresh water to bleed, keeps all the meat looking nice and white.. The rest is entirely up to you.. Steam ,Boiled, Barbecued.........cheers nev
CURT
Posts: 338
Date Joined: 05/02/08
if you boil them, boil the
if you boil them, boil the water, put them in, then leave them in for 13 minuites from when the water starts boiling again.
cudbfishn
Posts: 1311
Date Joined: 06/04/09
Take tail off and
Take tail off and butterfly.
Mix butter, garlic and parsley together, spread over and grill till cooked... BEST!!!
wopjrb
Posts: 1407
Date Joined: 05/03/09
boil in salt water for 18 min
the seafood industry standards for boiling a cray is 18 min to kil all the bacteriia in em
WADRay
Posts: 301
Date Joined: 20/12/09
IMHO
Thats why when you buy crays pre cooked they taste like inner tubes from a pushy.
I cook mine (live is best) from when the water comes back to the boil for 8 mins (more if they are big but I prefer small crays - just on size for me) in the water you catch them from then I let them sit out of the water for a few seconds (maybe 30) before dropping them in ice water.
If you do this watch that you dont get splashed when you drop the crays in the water then jam the lid back on as soon as the crays are in to get your water to the boil fast. Also dont over load your pan as this drops the water temp too much and stews them too long.
Good one I learnt in the industry is fresh italian crusty loaf, butter, little pepper and cray out the pot still warm. Best breaky in the world if you have been up since 3am pulling strings of pots in april at the AB Islands.
Another good one is whole and fresh you get a cleaver and split them in half. Big dollop of garlic chilli butter on the flesh side and then put them on a barby shell down. This lets them stew in the juices for a bit, cook that side down for about 9 or 10 mins then turn over for 3 to crisp up the side and caramalise the butter and garlic.
YUM YUM
till
Posts: 9358
Date Joined: 21/02/08
I used to wonder why
I used to wonder why commercial crays tasted the way they do, until I overcooked one of mine.
I usually steam for 5min, then cool in running water to stop them cooking. It doesn't matter if you boil for 5min but don't rinse in cold water as they just keep cooking. Steaming is better than boiling I think, because the water never cools down and goes off the boil like it does when you dumpthe crays in it.
Otherwise BBQ or sashimi!
Adam Gallash
Posts: 15665
Date Joined: 29/11/05
halved
Halved, then heavy butter and garlic and small amount of chilli, straight onto alfoil on the bbq plate, flesh down to start for couple of minutes, then flip and a couple more minutes - reapply some butter and serve.
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Davy_G
Posts: 525
Date Joined: 17/03/09
that looks great adam,
that looks great adam, mmmmmmmmmm makes me hungry just seeing that!
nev
Posts: 193
Date Joined: 04/02/09
Fresh Water
from previous suggestions ...... drown crays in fresh water to bleed, keeps all the meat looking nice and white.. The rest is entirely up to you.. Steam ,Boiled, Barbecued.........cheers nev