Garlic-Infused Steamed Whole Crayfish
Nutritional value per serving
Calories220kcal
Carbs4gram
Fat3gram
Protein30gram
Ingredients
- Live whole crayfish1 kg
- Garlic cloves (fresh, peeled)6 pieces
- Lemon (for juice)1 piece
- Water (for steaming)1 liter
- Salt1 tbsp
- Black pepper (freshly ground)to taste n/a
- Bay leaves (optional)2 pieces
Discover how to steam whole crayfish perfectly with a rich garlic infusion in this easy, foolproof recipe. Crayfish are steamed just right to maintain their tender, juicy texture, complemented by aromatic garlic flavor. This dish is perfect for casual dinners or special occasions. The total cost of ingredients is approximately $15 USD, €14, £12, and ₹1230, bringing a delightful seafood experience to your home kitchen. The recipe yields about 4 servings, each with approximately 220 kcal. It suits a pescatarian diet, is easy to prepare, and requires about 15 minutes of active cooking time plus 10 minutes of preparation. Follow food safety best practices to ensure your seafood is delicious and safe to eat!
Preparation instructions
Prepare the crayfish
1Rinse the live crayfish thoroughly under cold running water to remove any dirt or debris. Use a soft brush if needed. This ensures cleanliness and reduces impurities that can affect flavor.
Prepare the garlic and steaming water
2Peel and crush the garlic cloves lightly to release more flavor. Add the garlic, salt, pepper, and bay leaves to 1 liter of water in a steaming pot or large saucepan. Bring the water to a boil.
Start steaming the crayfish
3Once the water is boiling and aromatic with garlic, place a steaming basket above the water level. Add the crayfish in a single layer to the basket to steam evenly.
Steam the crayfish
4Cover the pot and steam the crayfish for about 7-10 minutes. The crayfish are done when their shells are bright red and the flesh is opaque and firm. Careful not to overcook to avoid rubbery texture.
Check internal temperature
5For safety, crayfish flesh should reach an internal temperature of at least 70°C (158°F). Use a food thermometer by inserting into the thickest part of the body where the tail meets the head.
Serve the crayfish
6Remove crayfish carefully from the steamer using tongs. Squeeze fresh lemon juice over the top for freshness and flavor. Serve immediately for best taste.
Cooking Tips
1If fresh crayfish are unavailable, frozen crayfish can be used. Thaw fully in refrigerator before steaming.
2For more aromatic flavor, add herbs like dill or parsley to the steaming water.
3Avoid ingesting the red vein (digestive tract) found on the crayfish tail to prevent gastrointestinal discomfort.
4Use separate utensils and cutting boards for raw and cooked crayfish to avoid cross-contamination.
Equipment Needed
- Large pot with lid for steaming
- Steaming basket or colander that fits inside the pot
- Food thermometer
- Tongs
- Knife and cutting board
Grocery Shopping List
- [ ] Live whole crayfish (1 kg) – approx. $12. When buying, choose crayfish that are lively and active, which indicates freshness.
- [ ] Fresh garlic (6 cloves) – approx. $0.50. Select firm and plump bulbs without mold.
- [ ] Lemon (1 piece) – approx. $0.50. Choose lemons with smooth, vibrant skin and heavy for their size.
- [ ] Bay leaves (optional, small pack) – approx. $2. Can be found in dried herbs section; adds subtle aroma.
- [ ] Salt and black pepper – pantry staples; use as needed.
Total Approximate Cost: $15
FAQ
Can I use frozen crayfish for this recipe?
Yes, frozen crayfish can be used. Make sure to thaw them completely in the refrigerator before steaming to ensure even cooking.
How do I know when crayfish are cooked properly?
The shells turn bright red, and the flesh becomes opaque and firm. For safety, the internal temperature should reach at least 70°C (158°F).
Can I add other flavors to the steaming water?
Absolutely! Adding herbs like dill, parsley, or bay leaves can infuse the crayfish with extra aroma and flavor.
How should I handle live crayfish safely?
Rinse live crayfish thoroughly and keep them cool until cooking to maintain freshness. Use separate utensils for raw and cooked crayfish to avoid cross-contamination.