Pike Posted June 23, 2005 Report Share Posted June 23, 2005 I have three lakes jammed full of Crayfish which need to disappear ASAP. Any good recipes? Quote Link to comment Share on other sites More sharing options...
stupidsalmon Posted June 23, 2005 Report Share Posted June 23, 2005 Ever seen the River Cottage episode. Just cook 'em like lobsters and hook out all the meat, not that thers gonna be much on 'em anyway. Then use them instead of a lobster in a lobster recipe, like a thermador or pasta sauce etc. Barney Quote Link to comment Share on other sites More sharing options...
Axe Posted June 23, 2005 Report Share Posted June 23, 2005 Gumbo Ingredients oil for frying 275g/10oz onions, chopped 225g/8oz green peppers, chopped 2 sticks celery, chopped 25g/1oz andouille or other spicy sausage, sliced 25g/1oz smoked pork or bacon, cubed 1 tsp crushed garlic ½ tsp dried oregano ½ tsp dried thyme 1 bay leaf, crumbled 1 tsp salt 1½ tsp cayenne pepper 1½ tsp paprika ½ tsp freshly ground black pepper ½ tsp freshly ground white pepper 3 tbsp filé powder (optional) 1 tbsp Tabasco sauce 300ml/10fl oz puréed fresh tomatoes, strained crab shells to flavour (optional) 450g/1lb large prawns (reserve the shells and heads for the stock) 1 dozen oysters 225g/8oz crab meat 6 freshwater crayfish 2 boudins (fish sausage) (optional) 200g/8oz cooked rice to serve For the fish stock: fish heads, tails and trimmings 1 onion 2 carrots 1 stick celery 1 leek 1 bay leaf 2 sprigs parsley black peppercorns prawn shells and heads Method 1. Place all the ingredients for the stock in a large saucepan and cover with about 1.7 litres/3 pints cold water. Simmer for as long as possible - 4 hours if you can manage it - and strain. Set aside. 2. Heat the oil in a large pan, add the onions, green peppers and celery and let them sweat for a few minutes. Add the spicy sausage and smoked pork. 3. Stir in the garlic, herbs, salt, spices and finally the filé powder, if using. 4. Add the Tabasco sauce, puréed tomatoes and 1.1 litres/2 pints of the fish stock. Simmer for at least 45 minutes. 5. Add crab shells, if you have them, to give a little extra flavour and colour, the prawns, oysters, crab meat, crayfish and finally the boudins. Simmer for another 10 minutes. 6. To serve as a main course, place a quarter of the rice in each bowl and top up with Gumbo. Quote Link to comment Share on other sites More sharing options...
Axe Posted June 23, 2005 Report Share Posted June 23, 2005 (edited) Crayfish and Mushrooms Ingredients 500g/18oz white button mushrooms, sliced finely 1 small onion, peeled and sliced finely 1 white of leek, sliced finely 50g/2oz unsalted butter 1 litre/1¾ pint chicken stock 500ml/17fl oz double cream 100g/4oz potatoes, peeled and sliced finely salt and white pepper, freshly ground To serve: 12 crayfish tails a few sprigs of chervil Method 1. Sweat the onion and leek in the butter over a low heat, without colouring them, and then add the mushrooms. Continue cooking until all the moisture has evaporated, still without colouring. 2. Put the chicken stock, cream and raw potato slices into a pan and bring to the boil. Pour this over the vegetables and cook on a medium heat for 10 minutes. 3. Liquidise the soup, and strain it through a sieve. If it is slightly too thick, add a little more chicken stock. Then season it with salt and pepper. 4. Steam the crayfish tails for 1 minute, and remove their shells. If not serving straight away, set them aside in a warm place. 5. To serve, heat the soup until it is just short of boiling, then froth it with a hand blender for 2 minutes. Pour into bowls over the crayfish tails, and sprinkle a little chervil over each. Edited June 23, 2005 by Axe Quote Link to comment Share on other sites More sharing options...
Axe Posted June 23, 2005 Report Share Posted June 23, 2005 Crayfish Curry Ingredients 2 tbsp Olive oil 1 onion, finely chopped 2 garlic clove, crushed 1/2 Scotch Bonnet chilli, eseeded and finely chopped 1 tsp Thyme 1 tbsp curry powder 1 green pepper, deseeded and sliced 1 bunch spring onions, trimmed and chopped 2 Tomatoes, chopped 400ml canned coconut milk 400g fresh crayfish meat salt and fresh ground black pepper Steamed basmati rice, to serve Method 1. Heat the oil in a large heavy-based frying pan over medium heat. Add the onion, garlic, chilli and thyme, and cook for about 5 minutes until the onion is soft. 2. Stir in the curry powder and cook for 1 minute. 3. Add the green pepper, spring onions and tomatoes. Cook for a further minute. 4. Pour in the coconut milk, bring to the boil and simmer for 5 minutes. 5. Add the crayfish, cook for 4-5 minutes until heated through and the flesh is opaque. Season to taste with salt and pepper. 6. Serve with steamed Basmati rice Quote Link to comment Share on other sites More sharing options...
Axe Posted June 23, 2005 Report Share Posted June 23, 2005 Crayfish and Ginger Ingredients 2-3 tbsp Olive oil 8-10 crayfish tails 1cm fresh ginger root, finely chopped juice of 1 lemon Method 1. Heat the olive oil in a frying pan over a high heat and add the crayfish tails. Fry for 3-4 minutes, until cooked though. 2. Stir in the ginger and lemon juice and serve. Quote Link to comment Share on other sites More sharing options...
Axe Posted June 23, 2005 Report Share Posted June 23, 2005 Crayfish & Scallops in Chilli & Lime Butter Ingredients 6 large crayfish 100g Butter 8 plump scallops with coral, shells reserved 1 red chilli, finely chopped 1 green chilli, chopped zest and juice of 2 limes 200g watercress 2 garlic clove, finely chopped a small bunch of flat-leafed parsley 50ml Olive oil salt and fresh ground black pepper zest and juice of 1 lemon Method 1. Cook the crayfish in boiling salted water for 4 minutes. 2. Melt the butter in a frying pan and sear the scallops for 1 minute on each side. Remove from the pan and leave to rest. 3. Add the chilli, lime zest and juice to the butter and cook for a few seconds. Meanwhile, mix the garlic, parsley, olive oil and seasoning together, and stir in the lemon zest and juice. 4. Cut all but one of the hot crayfish in half and crack the claws. Place the scallops in their shells, and pour the lime butter over them. Arrange the scallops around the edge of the plate, and then pile the watercress in the middle. 5. Arrange the crayfish around the watercress, and pour over the lemon and garlic dressing. Place the whole crayfish on top and serve immediately. Quote Link to comment Share on other sites More sharing options...
Axe Posted June 23, 2005 Report Share Posted June 23, 2005 Crayfish in Pasta Ingredients 4 tbsp Olive oil, plus extra for drizzling 2 Chillies, finely chopped 2 garlic clove, chopped 500g raw crayfish tails 1 bunch of wild rocket 1 bunch of flat-leafed parsley, finely chopped 500g fresh tagliolini 100ml dry white wine juice of 1 lemon salt and fresh ground black pepper 55g unsalted butter, softened 25g dry breadcrumbs 50ml vegetable stock Method 1. Heat the olive oil in a large frying pan. Add in the chopped chilli, garlic and crayfish tails. Fry for 30 seconds. 2. Add the rocket and the parsley. 3. Meanwhile, bring a large pan of salted water to the boil. Add in the tagliolini and blanch for 1 minute. 4. Strain, shake well to dry and add to the sauce in the pan. 5. Pour the wine into the sauce, add the lemon juice, season with salt and freshly ground pepper and bring the mixture to the boil. 6. Add the vegetable stock and butter, and toss the mixture vigorously to combine the sauce with the pasta. 7. Sprinkle with the breadcrumbs, drizzle with olive oil and serve. Quote Link to comment Share on other sites More sharing options...
Axe Posted June 23, 2005 Report Share Posted June 23, 2005 Hope that keeps ya going for a while Pike. Regards, Axe. Quote Link to comment Share on other sites More sharing options...
Wookie Posted June 23, 2005 Report Share Posted June 23, 2005 Where abouts are all these crayfish? I've just read Axe's recipies and have this sudden urge for them! If you have lots spare and are near Huntingdon, drop me a line and I'll help you out with getting rid of some! Wookie Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted June 23, 2005 Report Share Posted June 23, 2005 1 live crayfish (spiny lobster), weighing about 1.5-1.75kg/3-4lb If they are that bloody big Pike, I will drive up and collect some!!!! And give you beer tokens! LB Quote Link to comment Share on other sites More sharing options...
henry d Posted June 23, 2005 Report Share Posted June 23, 2005 Crayfish/spiny lobster is the one that doesn`t live in LAKES!....Pike just treat `em like langostines(dublin bay prawns) and you can`t go wrong,alternatively just send them on their holidays.....to me and Mr.Panofboilingwater and watch them disappear.Linguine with crayfish,tomatoe and cream sauce will send recipe soonest unless you`ve got access to Rick Stein`s "Food heroes.....another helping" Quote Link to comment Share on other sites More sharing options...
Tam Posted June 23, 2005 Report Share Posted June 23, 2005 (edited) Bring them to the boil, then minute or so, cold water to stop them overcooking & add some sweet chili sauce Tam. If you need traps, Ebay £9.95 Edited June 23, 2005 by Tam Quote Link to comment Share on other sites More sharing options...
Pike Posted June 24, 2005 Author Report Share Posted June 24, 2005 Never knew you were all such culinary genius! The offending crustacea are currently lurking in Dagenham. If anyone wants to come over and have a go at them please just drop me a note. Pike Quote Link to comment Share on other sites More sharing options...
Highlander Posted June 24, 2005 Report Share Posted June 24, 2005 Pike Enough of the salivatin' tell us how you're gonna catch 'em. Quote Link to comment Share on other sites More sharing options...
stupidsalmon Posted June 24, 2005 Report Share Posted June 24, 2005 Use a simple trap like THIS with a bit of meat inside. Quote Link to comment Share on other sites More sharing options...
Highlander Posted June 24, 2005 Report Share Posted June 24, 2005 Yeh thats simple I just wanted to know if Pike had any earth shattering methods we'd not thought of. Quote Link to comment Share on other sites More sharing options...
JONO Posted July 12, 2005 Report Share Posted July 12, 2005 "Crayfish a l'aoili" Ahem - better known as "Posh Prawn Cocktail" You'll want about 500grams of crayfish (signal crayfish) tails per two people for a starter... Cook (boil in salted water until red/white) and peel the meat off. Next either make your own aoili ( tonnes of mashed garlic mixed gradually with EV olive oil) ...Or take a couple of large dollops of Helmans Add two dashes of lemon juice, fresh ground black pepper and a teaspoon of paprika (preferably the smoked paprika you can get in Sainsbury's or a deli - La Chimnata is best) Then add 5 or 6 chopped and crushed garlic cloves and mix thoroughly into the aoili A few chilli flakes on top wouldn't go amiss either Fold through the crayfish tails and serve (in a posh glass if you want) with little gem leaves, cherry tomatoes and fresh cucumber and fresh basil ...oh and a glass of crisp muscadet, sauvignon blanc or an unoaked Chardonnay Luvvly. Quote Link to comment Share on other sites More sharing options...
Hammergun Posted August 7, 2005 Report Share Posted August 7, 2005 Just a note to members. Native crayfish are a protected species, so make sure you know the difference between them and the introduced species of crayfish. Quote Link to comment Share on other sites More sharing options...
maggot Posted December 29, 2005 Report Share Posted December 29, 2005 Hi, how did you get on with the crayfish? I caught some (Signal) the other week in Cambridgeshire. To cook I just boiled 'em in water with dill a pich of sugar and salt. The critters were small but it was worthwhile . Quote Link to comment Share on other sites More sharing options...
Chezney Posted January 30, 2006 Report Share Posted January 30, 2006 (edited) Essex eh? Crayfish are 1 of the nicest shell fish and if i can get my mits on them ill come up there, The river i used to go to around me is dried up and 1 near me is so hard to find with the directions that ive been given by a bloke that probs cant tie his shoelaces And the person 2 posts are above is right but its easy to tell just lift their claws up and it'll be red as a cherry pie, thats the yankie 1's u wanna munch on Edited January 30, 2006 by Chezney Quote Link to comment Share on other sites More sharing options...
young airgunner Posted June 19, 2006 Report Share Posted June 19, 2006 if i catch them when fishing, i just kill them and bin them, there not good for the fish Quote Link to comment Share on other sites More sharing options...
Chezney Posted June 20, 2006 Report Share Posted June 20, 2006 Hmmmn, this is a crayfish RECIPE post... don't think binning them is a recipe... Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted October 27, 2006 Report Share Posted October 27, 2006 1 live crayfish (spiny lobster), weighing about 1.5-1.75kg/3-4lb If they are that bloody big Pike, I will drive up and collect some!!!! And give you beer tokens! LB :( I noticed that too but thought i would leave the funnies to someone else I wish they WERE that big i would have a few of my own. LG Quote Link to comment Share on other sites More sharing options...
Maori Haz Posted October 28, 2006 Report Share Posted October 28, 2006 does anyone know a list of lakes or rivers etc. infected with the signals.. because i would quite like to have a go at catching/cooking and sampling this little beasts.. or even better anyone know any rivers/lakes in Surrey thanks for any info Quote Link to comment Share on other sites More sharing options...
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