It’s no secret that I love cooking and eating crawfish. These little crustaceans are eaten all over the world. They have many nicknames such as crayfish, mudbugs, yabbies, and crawdads. There are many ways to cook these tasty little morsels and this Can Can Crawfish Recipe is one of my favorites. This rich and buttery recipe is simply divine. Typically, I would serve this as an appetizer. If you add a nice tossed vinaigrette salad, fresh baguette, and bottle of wine then you have a meal.
Can Can Crawfish: Serves 4
Ingredients:
3 dozen crawfish
2 Tbsp. minced onion
1/3 cup butter (unsalted)
2 Tbsp. minced celery
Sea salt and fresh ground black pepper to taste
Lemon and parsley, for garnish
Butter, additional (unsalted)
White wine to cover (I like using a Sauvignon Blanc. Never use a wine you wouldn’t drink to cook with.)
Directions:
Sauté the crawfish in 1/3 cup butter with celery and onions for 10 minutes. Pour white wine over and allow to simmer 20 minutes. Arrange crawfish on a hot serving dish. Pour off remaining liquid, and retain one cup of mixture. Strain and then mix enough butter with cupful of liquid until it is the consistency of mayonnaise. Add salt and pepper to taste. Pour the mixture over crawfish and sprinkle with minced parsley. Garnish with lemon wedges and parsley.
I hope you enjoy!
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