We have fed this dish to literally hundreds of people. Most were skeptical at first. Barely a handful disapproved after having a bite. It is time to grasp the open mind concept and quit being sissies.
How to cook crawdads?
Started by
Guest_butch_*
, Jan 16 2009 05:48 PM
31 replies to this topic
#21
centrarchid
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- NANFA Guest
Posted 01 March 2016 - 07:55 PM
Find ways for people not already interested in natives to value them.
#22
Matt DeLaVega
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- Forum Staff
- Ohio
Posted 01 March 2016 - 08:29 PM
I trust you, but I will cook it like I do lobster. Love to try yours some time though. Looks great.
The member formerly known as Skipjack
#23
Michael Wolfe
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- Board of Directors
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- North Georgia, Oconee River Drainage
Posted 01 March 2016 - 08:47 PM
I'm game to try. But is there a recipe? Or am I supposed to know how to "bread em and fry em"?
Either write something worth reading or do something worth writing. - Benjamin Franklin
#24
centrarchid
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- NANFA Guest
Posted 01 March 2016 - 09:21 PM
Roll in Jiffy Corn Muffin Mix immediately after de-heading, they should still be wiggling. Then fry for 60 to 90 seconds in oil of your choice of vegetable oil (I prefer olive or canola). Remaining exoskeleton should turn orange if Orconectes sp. or Cambarus sp. and orange-red if Procambarus sp. Transfer immediately to paper towel cover plate to allow adhering oil to drain off. We have been calling these dishes Crispy Critters and Blue-tiger Crawls (Lincoln University mascot). They best when still warm.
We prepared them in wheat flour and fish batter. I am partial to the wheat flour variant although when we did a taste test most subjects preferred the Jiffy Corn mix.
I season to taste with Tony Thatcher's Creole Seasoning.
Find ways for people not already interested in natives to value them.
#25
gzeiger
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- NANFA Guest
Posted 02 March 2016 - 05:54 PM
Interesting. I don't think I could remove the shells while still alive though.
#26
Irate Mormon
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- NANFA Member
- Crooked Creek, Mississippi
Posted 03 March 2016 - 12:48 AM
We have fed this dish to literally hundreds of people. Most were skeptical at first. Barely a handful disapproved after having a bite. It is time to grasp the open mind concept and quit being sissies.
I ain't suckin' nuthin here, Junior!
-The member currently known as Irate Mormon
#27
centrarchid
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- NANFA Guest
Posted 03 March 2016 - 05:38 AM
No sucking of any sort involved. Rather, in terms of the actual hand to mouth to swallowing, the process is more similar to eating popcorn.
Find ways for people not already interested in natives to value them.
#28
Josh Blaylock
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- Board of Directors
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- Central Kentucky
Posted 17 March 2016 - 02:15 PM
Josh Blaylock - Central KY
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#29
Irate Mormon
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- NANFA Member
- Crooked Creek, Mississippi
Posted 20 March 2016 - 10:47 PM
Try it on Casper. He'll eat anything.
-The member currently known as Irate Mormon
#30
Casper
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- NANFA Fellow
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- Chattanooga, TN alongside South Chickamauga Creek, just upstream of the mighty Tennessee River.
Posted 21 March 2016 - 04:24 PM
Just did. Recipe on my recent Louisiana posting. Mighty fine. Easy to do. A few simple steps to follow.
Casper Cox
Chattanooga, near the TN Divide on BlueFishRidge overlooking South Chickamauga Creek.
Chattanooga, near the TN Divide on BlueFishRidge overlooking South Chickamauga Creek.
#31
Irate Mormon
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- NANFA Member
- Crooked Creek, Mississippi
Posted 21 March 2016 - 07:49 PM
One of my grand-daughters will suck the heads (shrimp too), but I stick with the tails.
-The member currently known as Irate Mormon
#32
steve
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- NANFA Guest
Posted 24 March 2016 - 05:41 PM
Just my preference, but I think steaming any type of shellfish allows more flavor to stay in the meat. I've always steamed and never boiled crawdads so I can't say for sure with them but every other type of shellfish that I've had boiled left me wishing it was steamed. Steam/Peel/Eat..........Always my favorite.
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