Crayfish Recipes

Courtesy of www.marylandseafood.org

CRAYFISH ÉTOUFFÉE

1 pound peeled crayfish tails, fresh or frozen
¼ cup chopped green pepper
2 tablespoons chopped parsley
3 tablespoons butter or margarine
2 cloves garlic, minced
½ cup water
½ tablespoon all-purpose flour
1 tablespoon lemon juice
½ teaspoon salt
½ cup chopped onions
1 teaspoon cayenne pepper
¼ cup chopped celery
2 cups cooked rice


Thaw crayfish if frozen. Over medium heat, in a 10-inch skillet, combine butter and flour. Add onions, celery, green pepper, parsley and garlic. Sauté vegetables over medium heat, stirring constantly for 5 minutes or until tender. Add water gradually and continue to stir. Cook until thick. Stir in crayfish, lemon juice, salt and cayenne pepper; heat thoroughly. Serve over rice.
Makes 4 servings.

CRAYFISH OVER LINGUINE

1 pound peeled crayfish tails, fresh or frozen
1 teaspoon lemon juice
½ cup butter or margarine
½ cup Parmesan cheese, grated
½ cup flour
½ cup chicken broth 1 tablespoon
½ cup white wine or water
Parsley, chopped
1 cup milk
1 package (8 ounces) linguine, cooked
2 cloves garlic, minced
salt and pepper to taste


Thaw crayfish if frozen. In a saucepan over medium heat, combine butter and flour. Add chicken broth, wine, milk, garlic, lemon juice and season with salt and pepper. Stir and cook until thick. Stir in Parmesan cheese. Add crayfish; heat thoroughly. Serve over cooked linguine and sprinkle with parsley.
Makes 4 servings.
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