Grilling fresh crawfish imparts a smoky flavor that’s irresistible paired with
6 tablespoons kosher salt
4 pounds live crawfish
2 cups butter, softened
2 tablespoons Cajun seasoning
Fill a large pan with water. Add kosher salt, and bring to a boil over high heat.
Add crawfish, and cook about 1 minute. Transfer crawfish to a large ice bath.
With a sharp knife, cut through shell on belly side the entire length of crawfish.
Remove vein, and remove sack behind eyes in head. Rinse crawfish thoroughly, removing
any remaining sediment.
In a medium bowl, combine butter and Cajun seasoning, and beat at medium-high
speed with a mixer until smooth and creamy. Cover, and refrigerate up to 3 days.
Spray grill basket with nonstick nonflammable cooking spray. Heat grill to
medium-high heat (350 degrees to 400 degrees F). Place crawfish in grill basket,
and grill, shaking basket occasionally, until shell turns bright red and meat is
cooked through, about 6 minutes. In a small saucepan, melt butter mixture over medium-high
heat. Serve melted butter with crawfish.
Cooking/Prep Time: 30 minutes | Serves 4
Photograph courtesy of Hoffman Media
Recipe used with permission from Louisiana Seafood.