Boiled Crayfish
6 servings
90 minutes
With the onset of the crayfish season (around mid-July), the need to urgently find a proven and tasty way to cook them increases. So let's turn to the classics.
CaloriesProteinsFatsCarbohydrates
775.5
kcal155.8g
grams10.7g
grams14.8g
gramsCrayfish
6
kg
Water
6
l
Dried dill
3
g
Dill seeds
30
g
1
Prepare the necessary ingredients.
2
Add dill seeds to boiling water.
- Dill seeds: 30 g
3
Add dried dill.
- Dried dill: 3 g
4
Then add salt.
5
It should be a brown, very salty, almost bitter broth.
6
Drop the crayfish into the boiling brine - one by one, head down.
- Crayfish: 6 kg
7
When the crayfish turn red, immediately turn off the heat.
- Crayfish: 6 kg
8
Remove the crayfish from boiling water. It's important not to overcook them in the broth, or they will become too salty. Once the steam stops and you can put your hand in the bucket — the crayfish are ready.
- Crayfish: 6 kg
9
Let the crabs cool down.
10
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