Davis, James T.

Rowland, Barbara

Texas A&amp;M Repository

1~-'-81L-1877Selecting Crawfish for CookingJames T. Davis and Barbara Rowland*Nutrient content of crawfish in a 3~-ounce servingNUTRITIVE VALUE OF CRAWFISHAcknowledgmentsThe authors wish to acknowledge Michael W. Moody,associate specialist (seafood technology), LouisianaCooperative Extension Service, for providing the photo-graphs for this publication.19.4 grams0.8 gramso85277 milligramsProteinFatCarbohydratesCaloriesCholesterolsubmerged. Continue boiling for 10 minutes. Turn offthe heat and let the crawfish soak for another 10minutes before removing. This enhances the flavor.Remove the crawfish from the water and allowthem to air cool. As soon as they are cool enough tohandle, they can be peeled and eaten. On the average,plan for 4 pounds of crawfish per person.Crawfish are a rich source of protein and otheressential nutrients. They are low in fat (0.8 percent)with only 85 calories in a 3~-ounce serving of boiledtails. This makes them excellent diet food for theweight conscious.Crawfish are delicious either boiled or mixed withan extender. Crawfish salad, crawfish bisque andcrawfish etouffe are only a few of the culinary delights.They may be substituted for shrimp in many recipesbut also have a long history of recipes developedspecifically for them.BOILING CRAWFISH FOR HOME USEBoiling is the most popular method for cookingcrawfish in Texas. The following procedure givesexcellent results:Choose a pot large enough to hold the crawfishand the water. Use about 1 gallon of water for every 2pounds of crawfish. Crawfish usually are sold in 40-pound sacks. To boil a whole sack at one timerequires a 32- to 35-gallon pot. Do not use too small apot. If the pot is too full, the water and foam fromboiling will overflow. It is better to cook smallerbatches than risk overflows.Put the water into the pot and add seasoning. Add1 pound of salt for every 5 gallons of water. Add eitherliquid or dry crab boil according to label recommen-dations or to individual taste. Often onions, lemonwedges, garlic, red pepper, potatoes, sweet corn andother vegetables are added also.Bring the seasoned water to a rolling boil.Carefully add the crawfish. Crawfish are killed quicklyupon contact with the boiling water. Bring the waterback to a boil and make sure all crawfish areWhen selecting crawfish for cooking, use only liveones. They should be free from mud, dirt, debris andother foreign matter. If purchased alive from mostTexas producers, this is not a problem as they aresorted and washed before the sale. If debris or deadcrawfish are in the container, remove them. If dirt ormud is present, wash the crawfish in a number 3 tub orother suitable container. Purging of farm-raised Texascrawfish usually is not necessary, because they arekept in live tanks for 24 to 48 hours before they aresold.* * * **Respectively, Extension fisheries specialist and Extension seafoodconsumer education specialist, The Texas A&M UniversitySystem.The publication was partially funded by the TexasCrawfish Farmers Association.The Texas A&MUniversity SystemTexasAgriculturalExtensionServiceDaniel C Pfannstiel,DirectorCollege StationCooking begins with live crawfish; as they cook, they becomebright red.Separate the tail from the head by slightly twisting and firmlypulling the tail from the head. Then discard the head.Holding the tail between the forefinger and thumb, squeeze.Generally, you can hear the shell crack.The meat should slide out of the shell and the vein will pull free fromthe meat.Grasp the first three shell segments on the side and loosen by liftingand pulling around the meat.Remove this piece and discard.Firmly grasp the last segment and tail fin between the thumb andforefinger of one hand and the meat with the other hand. Pullgently.The meat is now ready for eating, freezing or adding to yourfavorite crawfish dish.Educational programs conducted by the Texas Agricultural Extension Service serve people of all ages regardless of socioeconomic level,race, color. sex, religion or national origin.Cooperative Extension Work in Agriculture and Home Economics, The Texas A&M University System and the United States Department ofAgriculture cooperating. Distributed in furtherance of the Acts of Congress of May 8, 1914, as amended, and June 30. 1914.20M - 10-81 FISH

Selecting Crawfish for Cooking.

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Selecting Crawfish for Cooking.

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Selecting Crawfish for Cooking.

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Texas A&amp;M Repository

Texas A&M Repository