1/2 Lb Crawfish Recipe

Prepare crawfish

Rinse the 1/2 lb of live crawfish thoroughly under cool running water, removing any debris. If using overnight, purge by soaking in salted water (1 tbsp kosher salt per quart) for 15–30 minutes and then rinse. Remove any dead crawfish (discard). If adding shrimp, peel and devein them now and keep chilled.

In a medium saucepan or small stockpot, combine 4 cups water, 1 tbsp kosher salt, 3 crushed garlic cloves, 1 bay leaf, 1 tsp whole black peppercorns, the juice of half a lemon, 1 tbsp Old Bay seasoning and 1/2 tsp Cajun seasoning (if using). Bring to a rolling boil over medium-high heat.

Once boiling, reduce heat slightly so the liquid maintains a steady boil but does not boil over. Let the seasoning steep for 2 minutes to concentrate the flavors.

Carefully add the rinsed crawfish (and optional shrimp) to the boiling seasoned water. Stir once to submerge the seafood. Return to a boil, then cook for 3–4 minutes for the 1/2 lb crawfish (shrimp will be done in ~2–3 minutes). Do not overcook; crawfish are small and cook quickly.

After cooking, turn off the heat. Let the crawfish steep in the hot seasoned broth for an additional 2 minutes to absorb flavor (for more intense flavor, steep up to 5 minutes, but be cautious with shrimp).

Using a slotted spoon or small strainer, transfer the crawfish (and shrimp) to a bowl or platter, draining excess liquid.

In a small saucepan or microwave-safe bowl, melt 2 tbsp unsalted butter. Stir in 1 tbsp chopped fresh parsley and 1 tsp hot sauce if using. Taste and adjust seasoning with a pinch of salt or a squeeze of lemon.

Drizzle the melted parsley-butter over the cooked crawfish, or serve it on the side as a dipping sauce. Arrange lemon wedges beside the crawfish for squeezing.

Serve immediately while hot. Eat by twisting and pulling the tail from the body, cracking the tail shell and sucking the juices from the head if desired. Leftovers can be refrigerated in an airtight container for up to 1 day.