Crayfish
Boiling Your Crayfish
Get the Water Ready:
Fill a large pot with hot water and bring it to a rolling boil.
Add plenty of salt—your water should be salty like the ocean!
Add the Crayfish:
Make sure your crays have fully passed on and aren’t moving before slipping them gently into the boiling water.
Put the lid on and let the water come back to the boil.
Pro tip: To prevent boil-over, place a wooden spoon across the top of the pot and gently rest the lid over it.
Cooking Time:
Once the water boiling again, start your timer:
550-650g crayfish: 7 minutes is spot on.
750g crayfish: Add an extra 30 seconds to a minute.
Cool Them Down:
Quickly plunge the crays into icy or cold water to stop the cooking process.
Hang them by their tails (a washing line works great!) or rest them vertically with tails in the air to let excess water drain. Snap off a feeler to help them drain faster if you wish.
Prepare to Serve:
Once cool, you can:
Enjoy later: Place them in the fridge for up to two days.
Freeze: Wrap in newspaper and freeze for future feasts.
Eat now: There’s one last step before you dig in!
Removing the Tail:
Hold the body in one hand and twist the tail with the other, alternating left and right to remove the tail. Or cut the entire crayfish in half.
Run a knife down the centre of the tail’s underside, from top to bottom, and crack it open.
You’ll find a tube running through the middle—this is the cray’s "poo tube." Remove it before serving.
Enjoy:
A simple sprinkle of lemon, pepper, or fresh herbs is our go-to for showcasing the beautiful crayfish flavour. But get creative and share your recipe ideas with us—we’d love to see your magic!
