Title: Boiled crawfish
 Categories: Seafood
      Yield: 4 Servings
 
      4 qt Water
    3/4 c  Salt
  1 1/2    Fresh lemons; sliced
      5    Stalks celery; chopped
      4 tb Worcestershire sauce
      4    Cloves garlic; chopped
  1 1/2 lg Yellow onions; sliced
      1 pk (small) shrimp boil spices
           Tabasco to taste
      6 lb Live crawfish; washed and
           -soaked in salt water
 
    This is a compilation of several recipes, and I think it comes off
  better than any of the individual versions. I have eaten these
  mudbugs from New Orleans to Portland. This is great stuff, hot or
  cold.
  
    Place all but the crawfish in a large kettle and bring to a boil,
  covered. Simmer for 15 minutes so that you create a good rich stock
  and then add the crawfish. Cover and bring back to a boil. Boil for 7
  minutes, no more, and then turn off the heat, leaving the lid on the
  kettle. The crawfish may be served after a few minutes or chilled in
  the refrigerator.
  
    One needs only beer and good bread with these critters. HINTS ON
  CLEANING CRAWFISH:  Since these creatures live in the mud, it is
  important to clean them properly or you will have mud in your food!
  
    1.  Wash well with fresh water.
  
    2.  Soak them in a saltwater bath for about 8 minutes to purge them
  of mud.
  
    3.  Rinse well in a colander and you are ready to cook them. EATING
  CRAWFISH:  Once they are boiled, you break off the head and suck out
  the wonderful juices. Don't pay attention if people are
  watching--they are just jealous. Then, crack the tail from the belly
  side and peel it off. Devein the meat, if you are one of those, and
  enjoy. Use your thumb to remove the yellow liver and fat from the
  head. Crack the claws with your teeth and draw out the meat. This is
  just great eating!
  
  From .  Downloaded from Glen's MM