How to cook delicious crayfish recipe. How to cook crayfish correctly? Several ways to cook crayfish at home

Cancer is an aquatic inhabitant. He lives in fresh or sea water, sometimes adapts to life on earth: land crabs or hermit crabs. All kinds of crustaceans are an important part of fishing. It's about about the production of shrimp, lobsters and crabs, which are in demand among seafood lovers.

Boiled crayfish are a favorite dish and serve as a good snack for beer. There are many recipes for cooking crayfish at home, which differ in the spices used. The main thing is not to overdo it with seasonings, otherwise they will overwhelm the taste of the meat.

5 useful tips

Cooking time is 15-20 minutes, depending on the size. Readiness is determined by color: fully prepared crayfish turns red. The water must be salted.
The best crayfish are those caught in the spring. It is better to choose large ones, their meat is tastier.
Live crayfish are stored in the refrigerator for 3 days. Boiled ones are also stored in the water in which they were boiled. Frozen crayfish can be stored for a month.
Frozen crayfish are immediately thrown into boiling water without prior defrosting.
If boiled crayfish is served in a restaurant or cafe, pay attention to appearance. Crayfish cooked alive have their tails tucked under the body. If the tails are straight, then most likely the crayfish were dead or sick.
Meat is a dietary product rich in protein, vitamins, microelements and iodine.

How to cook crayfish correctly

Live crayfish are used for cooking. They are washed in running water and kept in milk for half an hour to improve the taste. The “milk bath” makes the meat tender and juicy. They are then washed again in cold water and cook.

Some cooks remove the intestines and stomach before cooking, which will remove any signs of bitterness from the meat. This is done like this: the crayfish is turned over on its back, grabbed with two fingers, and rotational movements The stomach and intestines are removed.

Ingredients

Servings: 5

crayfish 20 pcs
water 4 l
salt 4 tbsp. l.
dill 3 branches
bay leaf 5 sheets
peppercorns 10 grains

Per serving

Calories: 97 kcal

Proteins: 20.3 g

Fats: 1.3 g

Carbohydrates: 1 g

20 min. Video recipe Print

For cooking you will need a large saucepan, salt and dill. I advise you not to skimp on dill and salt. The amount of salt is 1 tbsp. l. salt per liter of water.

Those who like a more spicy taste add peppercorns, about 10 pieces and bay leaves - 5-7 pieces.

Usually, 12 crayfish, 10-12 cm in size, are taken per liter of water. If the crayfish are less than 10 cm, more are taken.

Spices are thrown into boiling water, then crayfish. They grab the back with two fingers so that the claw doesn’t snag your finger.

The fire must be strong. When the water boils, reduce to medium. Monitor the preparation, since water often runs away with the contents.

After 10 minutes, turn off the fire and keep the lid closed for another 10 minutes. After the crayfish are taken out and placed on a plate, garnish with lemon slices and dill branches.

There is no need to complicate it or load it with spices; the main thing in cooking is the taste of the meat. After a couple of attempts to cook crayfish, it will already be clear how much and what to add to the pan.

Unusual cooking recipes

Place an onion cut in half, dill, peppercorns into boiling water, and black currant leaves are added for a special taste.

Live crayfish are placed in a pan of boiling water and boiled for at least 25 minutes (the duration of cooking depends on the size). Cook until they turn red. Serve the crayfish with beer, placing it on a flat dish.

Cooking crayfish in beer - 2 recipes

Recipe -- 1

The preparation process is no different from the previous ones, only the water is diluted with beer in a 1:1 ratio.

Crayfish are also cooked in kvass.

Recipe -- 2

Crayfish cooked in beer with lard are unusual. Crayfish are dipped into boiling water, and after boiling, lard, cut into slices, is added. Then squeeze lemon juice into the pan, add mustard and stir. Sprinkle fresh dill on top and cover with a lid. Cook until fully cooked.

Video recipe

Crayfish in milk

It takes more patience, but the results are incredible.

The crayfish are soaked in milk for 3 hours, then removed and washed in cold water. The milk is not poured out.
The crayfish are placed in boiling, salted water, to which dill is added.
Boil until cooked, then drain the water and pour in the milk in which they were soaked.
After the milk boils, remove the pan from the heat, place the crayfish on a dish and garnish with dill.

This dish goes well with sour cream or milk sauce.

Crayfish boiled in cucumber brine

It produces a spicy taste.

The crayfish are boiled as in previous recipes until tender, the water is drained and brine is poured into the pan.
As soon as the brine boils, add 7 tablespoons of sour cream.
After the crayfish are taken out and served with sour cream sauce in which they were cooked.

If crayfish are not intended to be consumed immediately after boiling, they are kept in brine, otherwise the meat will lose its juiciness.

Recipes for snacks and dishes based on crayfish

In addition to the traditional preparation of crayfish, they are baked in the oven or over a fire. Let's look at 7 independent crayfish dishes.

Crayfish in the oven

For baking in the oven, take medium crayfish.

Pour a little oil onto a baking sheet and place the pre-washed crayfish.
Sprinkle with seasoning and place in a cold oven at 200 degrees.
Bake in the oven for 15-20 minutes, then serve.

Crayfish on the fire

Crayfish are also baked over a fire. This is one of the ideal solutions for cooking outdoors.

The crayfish are washed and dried.
Each is wrapped in baking foil and placed in the hot coals of the fire.
Cook for 10-15 minutes, depending on the size of the crayfish and the temperature of the coals.

Crayfish soup

Crayfish are boiled with one of known methods(boiled meat should be about 300 g).

Preparation:

Not large size onions and carrots are cut into cubes, celery is finely chopped with a knife.
Place the onions in heated butter, fry, add carrots and celery.
Hot is poured into the pan chicken broth(0.5 liters) and the same amount of water.
After the broth boils, add chopped crayfish meat, bay leaf, salt and pepper. Add a little coriander and thyme to taste and cook for 30 minutes.
To ensure the soup has a homogeneous consistency, beat with a blender.
In another saucepan, mix butter with a tablespoon of flour until smooth, pour in the strained soup and bring to a boil.
At the last moment, add chopped herbs, salt, hot pepper(not for everyone), half a glass of cream, lime juice.

The soup will be delicious!

Creamy crayfish soup

Place a finely chopped medium-sized onion and chicken broth, about 0.5 liters, into a frying pan. Simmer over low heat for 10 minutes.
Place 2 tbsp in the pan. butter, whisk in 2 tbsp. flour. Beat until the consistency of the mixture resembles sour cream.
While whisking, gradually pour in the broth, hot milk (2 cups), salt, pepper to taste, peeled, boiled, finely chopped crayfish (500 g).
Bring the soup to a boil, stirring constantly, but do not allow it to boil.
Pour into plates, garnish with whole crayfish neck and chopped herbs, and immediately serve with croutons.

Video of making cream soup

Snack "Aliens"

For an appetizer you will need 10 crayfish, a glass of white wine, 2 tbsp. butter, salt, pepper, cumin.

Preparation:

The crayfish are washed and dried. Heat the butter in a saucepan, as soon as it boils, lay out the crayfish and fry until they become pink color.
Salt, pepper, add a little cumin, pour in wine and cover with a lid, continuing to cook over medium heat for about 15 minutes.
The sauce is being prepared. The broth in which the crayfish was cooked is filtered, a spoonful of butter and a spoonful of flour are added. Boil the sauce for a minute, and when it thickens, add a spoonful of butter, wait until it melts, then stir well with a wooden spatula or spoon.

Crayfish are watered cream sauce and served to the table. To add sophistication, decorate the dish with olives, herbs and vegetables.

Crayfish pilaf

Quite simple to prepare, but extremely tasty and aromatic, you will get crayfish pilaf.

Combine 2 cups of rice (pre-boiled until half cooked) with a half cup of chopped olives, a well-chopped onion, 1 sweet pepper (cut into cubes), add 3 cups of chopped boiled crayfish meat and half a cup of grated cheddar cheese.
The ingredients are mixed and placed in a baking dish. Melt butter (3 tablespoons) in a saucepan and gradually add the same amount of flour, whisking. Stirring, fry for about a minute.
Add 2 cups of milk to the flour, continue stirring, and keep on fire for another 2 minutes.
Pour the sauce over the pilaf and place in the oven for half an hour until golden brown.

Ready pilaf is poured with melted milk butter, sprinkle fresh herbs on top and serve immediately.

Rice with crayfish necks

The crayfish are boiled and cleaned. The shell, well washed with water, is dried in the microwave, then crushed as finely as possible, some use a coffee grinder.
Chop the oil in a frying pan, add the crayfish shell and fry until the oil turns reddish, stirring occasionally.
The oil is passed through a fine strainer and the rice is fried in it until brownish. Only then add water (in the ratio of 1 cup of rice to 3 cups of water), add salt, and cover tightly with a lid.
Keep on low heat until the rice is ready, add water periodically.
At the end of cooking, add nutmeg.

Crayfish necks are cut, placed on top of rice, sprinkled with herbs and served.

A small fraction of what can be prepared from crayfish is offered to the readers. To prepare various appetizers, the main thing is to learn how to cook crayfish correctly, and then you will be able to pamper your guests with delicacies.

Even experienced people sometimes make mistakes when cooking crayfish - as a result, the crayfish meat turns out to be the wrong consistency and does not have quite the “same” taste. Those who have never cooked crayfish are doing everything wrong.

Most often people ask the following questions:

How to cook crayfish in general;
How long should you cook crayfish?
How to salt;
What should be added to crayfish besides salt;
Is it possible to boil live crayfish?

How to cook crayfish

Let's start by answering last question: crayfish should only be boiled alive by dipping them into already boiling water - this is the most humane way, but dead crayfish should not be boiled at all.

Cook the crayfish for no more than 15 minutes.

Small - 5 minutes;
Medium - 10 minutes;
Large - 15 minutes.

Small and medium crayfish are cooked for 5–10 minutes, large ones for 15 minutes. You can’t overcook crayfish; the consistency of the meat suffers from this. Depending on the amount of salt in the water, the crayfish are allowed to steep in the cooling water for 30 minutes to four hours.

How much salt

The amount of salt that is used for boiling crayfish is calculated based on the volume of water: for one liter of water, take one heaped tablespoon of salt - this is minimum quantity salt. This amount of salt is taken with the expectation that after cooking, the crayfish will infuse for some time in the water in which they were boiled.

If there is no time to infuse, or you want to get a little more salty crayfish, the amount of salt increases, but only slightly - for example, for 5 liters of water you can add 6-7 tablespoons of salt instead of five.

What spices and seasonings can be added

Added to crayfish onions and garlic cloves, but the main ingredient is dried dill with umbrella-shaped seeds.

Without dill and its seeds, the “same” taste of crayfish will not work, and fresh dill does not provide the desired taste and aroma.

Classic recipe

Ingredients:

Live crayfish – 2.5 – 3 kg;
Water – 6-7 liters;
Salt – 6-7 tbsp. spoon;
A large bunch of ripe dill with “umbrellas” or dill seeds – 3-4 tbsp. spoons;
Onions – 1 large onion;
Garlic – 4-7 cloves;
Black peppercorns – 1 teaspoon;
Butter – 50 grams.

Butter and black pepper are added as desired; onions and garlic can also be omitted, but ripe dill or dill seeds are a must.

Preparation:

Before cooking, the crayfish must be thoroughly washed.

A sufficient amount of water is poured into the container in which the crayfish will be boiled and placed on fire;
After the water boils, add salt to the water, add peeled and cut onions and crushed garlic cloves;
Live crayfish are placed head down into boiling water;
Add dill or dill seeds;
Everything is cooked for 5 to 15 minutes depending on the size of the crayfish;
Turn off the heat and let the crayfish brew and salt for 30 minutes to 4 hours, depending on the amount of salt and the required salinity of the finished crayfish.

Cancer to beer

Beer lovers are found among both young people and people older mature age. Both of them love all kinds of snacks with it - chips, crackers, dried fish and squid. However, some have more conservative tastes and prefer boiled crayfish. If you are one of the fans of cooked arthropods, you will probably be interested in learning a few culinary tricks and new ways to prepare this snack.

How to cook crayfish at home?

There are different possibilities for preparing this dish, but all of them have in common the first stage - preparation. When you bring the crayfish home, put them in a large container and fill them with clean water. This will make it easier to remove dirt from them - it can get stuck under the shells and legs. Leave them for half an hour and then rinse them with a toothbrush. This is a rather tedious, but necessary procedure - if the arthropods are not cleaned of dirt, they will retain the smell of silt, which will spoil the dish. After brushing with a toothbrush, pour new water and let them stand there for about another hour. Having washed the crayfish from unnecessary “additives”, you can begin to directly cook them.

Keep in mind - crayfish are cooked alive, because after death, the decomposition process in the crayfish’s body almost immediately begins, secreting toxic substances and a person may become poisoned when consuming them.

And here beginners often have a question - how to cook crayfish correctly? The main method is crayfish boiled in water, from which variations have arisen. So let's look at it first.

What you need to cook crayfish:

Crayfish - 2 kg;
- water - 4 l;
- salt - 7 tablespoons;
- bay leaf - 3 pcs.;
- dill - 1 bunch or 1 umbrella;
- black peppercorns - 10 pcs.

What to do to boil crayfish.

1. Pour water into a deep saucepan, bring to a boil, add salt and the indicated spices.

2. Place the crayfish upside down in boiling water. Cook in boiling water.

3. The degree of readiness can be determined visually - ready crayfish change their color to bright red.

4. The dish is ready, we can serve.

Video. How to cook crayfish?

Of course, during the cooking process you need to pay attention to the nuances. Many people are interested in this detail - how long does it take to cook crayfish? Still, you need to find your way around somehow - you don’t want to stand over the pan for the entire twenty minutes. Everything is simple here: the cooking time increases depending on the size. Small crayfish will need 5 minutes, large ones will need up to 20 minutes.

If you were interested in the question of how to cook crayfish with dill, then you will probably be interested in the options of cooking them in beer, wine and milk.

How to cook crayfish in beer?

For this method, in addition to the above components, we need light beer. Don't take dark ones - it will give bitterness. At the same time, no one canceled the water - in total, we take water and beer in equal proportions, and add another half liter of beer.

1. Mix beer and water and bring to a boil.

2. Add salt and spices. Place the crayfish upside down into the boiling mixture.

3. We estimate the cooking time (and, as we remember, it varies depending on how big the crayfish is) and turn off the oven five minutes earlier, leaving the crayfish slightly undercooked.

4. This is compensated by the fact that we leave the crayfish in boiling beer water for 20-25 minutes under a closed lid.

5. After this time, remove the crayfish from the pan and serve.

6. Please note that you should not consume the water in which the crayfish were boiled.

Video. How to cook crayfish in beer?

How to cook crayfish in wine?

For cooking we will need vegetables - onions and carrots, as well as dry white wine in a 1:1 ratio with water.

1. We combine water and wine in the container we use to cook the crayfish. Heat to a boil.

2. Chop the onions and carrots, put them in a pan, add seasonings, but refrain from salt.

3. Dip the crayfish upside down into the prepared boiling water and cook for 20 minutes.

How to cook crayfish in milk?

Here we will need enough milk to cover the prepared crayfish.

1. Bring the milk to maximum temperature and cool to room temperature.

2. Pour the washed and sorted crayfish with cooled milk and leave to steep for three hours.

3. We take it out, rinse it and put it in boiling water. Add salt, allspice and bay leaf. We don’t pour out the milk - we will need it later. Cook the crayfish until done.

4. When the crayfish are ready, add salt to the water, and in its place pour the reserved milk, wait until it boils.

5. The crayfish are ready to serve.

There is another wonderful option - crayfish boiled in brine.

1. We cook crayfish according to the basic recipe - on water. When they turn red, drain the water.

2. Instead of water, pour cucumber pickle into the pan with crayfish and bring it to a boil.

3. Add six tablespoons of sour cream to the brine and boil for seven minutes.

4. Place the crayfish on a plate, decorate, and serve.

Based on these options, it becomes clear how long to cook the crayfish after boiling. Despite the fact that size, the quantitative factor, and the nuances of the recipe play an important role, the time that the crayfish are in the water after boiling is approximately up to 30 minutes. Therefore, following the recommendations given, you can easily prepare this simple but interesting snack.

There are many recipes that tell you how to cook crayfish. Numerous methods of cooking in water, milk, wine will help you easily prepare a delicacy without spoiling it, but improving it taste qualities. Enjoy the taste of delicate and healthy meat, rich in proteins, vitamins and minerals, you can create a beer snack or an exotic dish at home, following the tips and advice of the best chefs in the world.

A classic recipe for boiled crayfish will help you prepare the product quickly, with a minimum set of additional ingredients. Before cooking, live crayfish should be thoroughly washed under running water using a suitable brush (you can use a regular toothbrush). Special attention You should pay attention to washing the belly of the crayfish, where the small legs are located.

To quickly cook crayfish, you need to boil them in initially heated water.

Required Products:

crayfish;
dill (several umbrellas or seeds);
salt to taste.

Black peppercorns and laurel leaves should be added very carefully, in small quantities, so as not to spoil the dish. Place a suitable container (depending on the number of crayfish) with water on the stove and bring the liquid to a boil over high heat. Afterwards, the washed main product is placed in it and salt is added along with spices, about 1 tbsp each. for 2 liters of water. Don’t be afraid to over-salt the shelled ones – slightly salted, with the aroma of dill, they have the perfect taste.

Cook the product, stirring occasionally, for about 8 minutes. At this time, the container is covered with a lid and the fire is reduced. After cooking, the crayfish turn a beautiful scarlet shade on top of the shell and white on the belly. Once ready, they should sit in the pan for 15 minutes. If they are not served immediately after cooking or require time for transportation, they should be stored in water to avoid chapping.

If a dry white surface appears on the shells, it is recommended to lightly rub them with sunflower oil.

How long does it take to cook crayfish?

Boiled crayfish are considered an original Russian delicacy, which used to be served during the feast of rich people. The cooks sought to prepare the dish so that the meat would acquire a delicate structure, would not be overcooked, and would retain its beneficial properties. How long to cook the crayfish will depend on their size.

Arthropods of large size, with hard shell, must be cooked for at least 12 minutes.
The small ones will take about 8 minutes to cook.
Crayfish that moult should be cooked for 5-7 minutes. Otherwise, they may fall apart and not look very good.

If arthropods are boiled in wine, the cooking time is 25 minutes. With milk – from 15 to 20 minutes.

Correct proportions

To properly cook crayfish, you must follow the recommended proportions of the main product, water and additional components.

add no more than 10-12 arthropods per 1 liter of water (depending on their size);
For every 2 liters of liquid add 2.5 tbsp. salt without a slide;
bay leaf and spices are added to taste.

Dill can be used dry or fresh. Crayfish boiled in water with the addition of dill seeds or umbrellas acquires a rich taste. Proportions – approximately 2.5 tbsp. seeds for 1.5-2 kg of crayfish.

Crayfish boiled in beer

When paired with beer, and even cooked in this foamy drink, crayfish acquire a delicious taste.

To prepare the dish you will need:

beer (500 ml more than water);
water – 1 liter per 10 arthropods;
a handful of salt (1 tbsp per 1 liter of liquid).

Beer and water are poured into a suitable pan and the whole thing is brought to a boil over high heat. After boiling, salt is added to the liquid and live crayfish are dropped. Cooking duration is from 8 to 18 minutes. The finished crayfish are infused in brine for about 15 minutes, after which they are served. Experts advise cooking arthropods with light beer, as dark beer can impart an unpleasant bitter taste.

How to deliciously cook live crayfish in milk?

Many seafood go well with milk and crayfish are no exception. Despite the fact that this cooking method seems unusual and takes longer than the traditional one, many people practice it quite successfully. How to deliciously cook live crayfish in milk, preserving and improving their taste?

To get started, you should stock up on:

water;
milk;
salt;
black peppercorns – 4 pcs.;
bay leaf – 2 pcs.;
dill seeds.

First, the milk is boiled on the stove and then cooled. Then the washed crayfish are dipped into it and left to soak for 2.5 hours. Before removing the product from the milk, water is brought to a boil in a special container and the crayfish are dropped into it along with spices and salt. When the crayfish are almost ready, the water should be carefully drained and replaced with the milk in which the main product was soaked. In it, arthropods are cooked for another 7 minutes after boiling.

In cucumber brine

Cucumber pickle, in addition to being used as a remedy hangover syndrome, can be used for cooking seafood.

For 0.5 kg of crayfish you will need:

onions – 2 pcs.;
sour cream – 5 tbsp;
cucumber brine – 1.5 l;
dill and bay leaf- to taste.

The washed and cleared of mud are placed in a container, filled with cucumber brine and cooked over medium heat for about 25 minutes (after boiling) along with spices. A few minutes before readiness, sour cream is added to the brine.

There is 1 more recipe for boiling crayfish with the addition cucumber pickle. In it, the main product is initially cooked in boiling water for 7 minutes, after which cucumber brine (1/3 water) and 2 tbsp are added to the container. vegetable oil. After cooking, the raki is infused in brine for about 25 minutes and served with beer.

Cooking with wine

A good white wine will help turn crayfish into an unusual, gourmet delicacy. It will give ready-made dish pleasant and unobtrusive aroma, excellent taste and delicate texture of meat.

Seafood is prepared according to this recipe from:

dry white wine – 500 ml per 1 kg of crayfish;
flour – 2 tbsp;
caraway seeds – 1.5 tbsp;
bay leaf – 3 pcs.;
butter – 40 g;
salt and pepper to taste.

In a thick-bottomed pan, arthropods are fried in preheated oil. Then they are generously sprinkled with spices, poured with wine and cooked for 12 minutes. Finished product placed on a plate, and the remaining liquid is used to prepare the sauce (optional).

To prepare the sauce, the liquid left over from boiling the crayfish is strained and mixed with a small amount flour and butter (2 tbsp each). Cook the product until thickened, stirring constantly. Serve in small bowls with boiled crayfish.

Crayfish meat, especially crayfish, is rich in calcium, various vitamins (vitamins B and E), and proteins. Their meat contains virtually no fat, which is perfect for people who decide to go on a diet. Usually boiled they are presented as a beer snack or are one of the main components of restaurant dishes.

In order for them to turn out tasty, they must be cooked correctly. To do this, you need to know the exact cooking time. How to cook crayfish? How to properly cook crayfish at home? How many minutes to cook crayfish? Want to know proven recipes? Then read our article. Today we will look at all the features of this interesting case.

What kind of crayfish are allowed to eat?

It is allowed to eat crayfish:

Subjected to shock freezing. They are cooked directly from frozen.
Which are alive during cooking. In order to determine whether a creature was alive or not, you need to look at its tail. The tails of live crustaceans are tucked under the abdomen during cooking. If the crustacean was cooked already dead, then its tail will remain straight.

Remember! By eating crustaceans that have not been cooked alive, you risk contracting severe poisoning. It is also necessary to get rid of crayfish that have fallen asleep or are simply barely alive, because their carcasses begin to decompose very quickly.

Active and large crustaceans that have been caught early spring, are considered the most delicious.

How to cook crustaceans at home:

How to cook crayfish with dill. Crayfish boiling recipes

The main secret of taste is proper preparation in a decoction. According to the recipe, you need to take the following ingredients:

Parsley.
Water – 5 liters.
Lemons – 2 pcs.
Black pepper – 15 peas.
Adjika – 2 tablespoons.
Thick sour cream - 2 tablespoons.
Several leaves of bay leaf.
Coarse gray salt - 5 tablespoons.
Dried dill.

Preparation according to the recipe:

Recipes for cooking crayfish. How to cook?

Boiled crayfish in beer– cooking process:

To determine the right amount of beer, you need to fill the pan with crustaceans and fill them with water. Later this water needs to be drained into some container. Then determine its quantity. You will need five hundred milliliters more beer than the water that fits in the pan.
To prepare crustaceans you need take a light beer. With the use of dark, they acquire a certain bitterness.
Place one tablespoon of salt per liter of beer.
After boiling, you need to add crustaceans one by one.
They are boiled in beer for five minutes less than in water. This is done due to the fact that the crustaceans will be infused in the beer broth for about twenty minutes.
Prepare a dish and put the prepared crustaceans in it. Garnish as desired (dill, lemon slices).

Remember! Used beer should be thrown away.

Recipe for cooking crustaceans in wine:

Take up to five hundred milliliters of wine (dry white) per liter of water.
You can add rosemary and dill.
All other steps for cooking crayfish in wine are the same as cooking in water. Salt, boil, add crayfish.
Cook for the same amount of time as in water.
Add the juice of half a lemon to the infused decoction.

How long does it take to cook crayfish?

Many people have this question, especially those who are going to cook crustaceans for the first time. There is an opinion that large crayfish should be boiled for up to forty-five minutes. This is absolutely not true. If crustaceans are overcooked, they will become tasteless and their meat will be tough.

How then do you know how long to cook them? To do this, follow the rule (in most cases, crustaceans are cooked depending on their weight):

small ones should be cooked for no more than ten minutes;
medium ones are cooked for no more than fifteen minutes;
large crustaceans should be cooked for no more than twenty minutes.

How to eat crustaceans correctly? How to store them?

Only the shell and whiskers are inedible. The remaining parts of the carcass are edible. But many people do not know how to eat crustaceans properly, and therefore they only eat the meat that is on the tail and claws.

First of all, the tail is separated from the body. They pull out white meat with pink streaks. The intestine of a crustacean looks like a small tube. It definitely needs to be thrown out.
Then you need to separate all the claws. They contain juice and some meat.
There is a tasty liquid inside the body, which also needs to be sucked out.

Storing crayfish:

Live ones can be stored in the vegetable compartment of the refrigerator. However, you can't keep them there any longer. three days.
Boiled ones are stored in the broth for no more than half a day.
Frozen crustaceans are stored for a month.