Video: How to boil crayfish

The one-pot boiling method is made up of three basic steps that, if followed, will result in a tasty batch of crayfish.

To wash crayfish, simply place them in a cooler or tub and run clean water through a hose into the cooler. The first fill of water will look cloudy and muddy. Empty this out and repeat the process as many times as possible until the water runs clear. Once the water is clear, empty the cooler of all the water. Your lobsters are now ready to boil.

Before boiling the crayfish, add your favorite seasonings, along with onions, sausage, garlic, celery, potatoes, and lemon to the pot. This is where you can really customize the boil and make it your own. Bring the seasoned water to a boil and cook for 10 minutes. Next, add the washed crayfish to your pot. The temperature of the water will drop, but when it comes back to a boil, set a timer for 3 minutes and stir as it boils. For select large crabs, 3 minutes is all you need. But for smaller crayfish, you may only need 1-2 minutes. After the required cooking time, turn off the heat. Now your lobster is ready for soaking.

There are different ideas about soaking, but in this video I show the ice method. After the crawfish has boiled, add a bag of ice to the pot along with the frozen corn. I soak my lobster for 30 minutes in the seasoned water. You will notice that as you soak, your crabs sink. This indicates that the crabs’ heads are absorbing the seasoned water. The longer you soak the lobsters, the spicier and juicier they become. Soaking lobsters for more than 45 minutes can cause the lobsters to become mushy as the salt can start to break down the protein in the tails. Obviously, don’t do this! A 30-minute soak with some ice is sure to be enough to have you and your guests reaching for a cold brew to wash it all down.