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Cooking Redclaw Crayfish | Recipes for Red Claw Crayfish



Cooking Redclaw Crayfish:

Season
Available farmed year round.

Size and Weight
Can reach 600g, but commonly 15cm and 45-120g.

Price
Medium-high priced (live are dearer than cooked).

Similar: Marron (larger) and Yabby (generally smaller); Redclaw males can be distinguished by a red patch on the outside of each claw.

To Buy
Sold mostly whole live, and occasionally cooked and chilled or frozen. Look for brightly coloured, firm, intact, lustrous shells, without any discolouration, particularly at joints, and a pleasant fresh sea smell. If possible buy live, avoid green (raw dead) chilled Redclaw as it’s hard to tell how long they’ve been dead.

To Store
Live crustaceans should be consumed as soon as possible after purchase. Place in a covered container, with ventilation holes in the top and wet butcher’s paper or cloth in the bottom and keep in the coolest part of the house (below 20ºC) for up to 2 days, keeping the paper or cloth wet. Wrap dead Redclaw in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

To Cook
Average yield is 25% (lower in larger specimens). Has a sweet, delicate flavour, low oiliness and moist, firm flesh, which is translucent when raw and white with orange tinges when cooked. The most humane, and easiest, method of killing any crustacean is to chill it in the freezer for about 30 minutes until it becomes insensible (but not long enough to freeze it). Once chilled, it should be killed promptly by splitting in half or dropping into rapidly boiling water. See www.rspca.org.au for more details.

Cooking Methods
Steam, poach, deep-fry, pan-fry, stir-fry, bake, grill, barbecue. The firm flesh holds together well during most cooking methods. Undercook, rather than overcook, them, as they will continue cooking in the residual heat; overcooked Redclaw become tough. The head and shell can be used to flavour stocks, soups and sauces.

yabby meat, yabbies meat, crayfish meat, crawfish tail, craw fish tail meat

Marinated Cray Tail Salad - Redclaw crayfish marinated in balsamic and lime juice, served over a bed of mixed salad greens with a Balsamic vinegar, olive oil and mustard dressing.

Redclaw Bruschetta - Cucumbers, tomatoes, olive oil, lemon juice and sesame seeds.

Redclaw salad with Pawpaw (or mango) salsa - Redclaw crayfish meat cooked with lemon and white wine, tossed with a salad of papaya, capsicum, coriander, mint, avocado and spring onions.

Salt & Pepper Yabbies - Yabbies, sea salt, Alpine pepper, breadcrumbs, rocket leaves.

Yabbies with Aioli - Yabbies, garlic, salt, eggs, lemon juice.

Crawfish Michaela - Crawfish tails, garlic, green onions, muchrooms, tomatoes, andouille, white wine, lemon juice, tomato sauce, cream, red bell pepper, tarragon, parsley, basil, cracked black pepper, pasta.

Crawfish & Eggplant Casserole - Crawfish tails, onion, eggplant, bell pepper and celery

 

Video Recipes showing how to cook Crayfish:

Recipe Best Fish Stew in the World Recipe Crawfish Etouffee Recipe Crawfish Cakes with Mustard Sauce Recipe Chili Crayfish
Best Fish Stew in the World Crawfish Etouffee Crawfish Cakes with Mustard Sauce Chili Crayfish

 

Redclaw Crayfish Recipes (or Crawfish)

Yabby, Marron, Crayfish & Crawfish Recipes

Nutritional Information
For every 85g grams raw product
for Yabbies, Crawfish, Crayfish.

Kilojoules 70
Cholesterol 113 mg
Sodium 80 mg
Total fat (oil) 1.0 g
Saturated fat 1% of total fat
Total Carbohydrate 0 g
Protein 14 g
Dietary Fibre 0 g
Vitamin A 1%
Vitamin C 1%
Calcium 5%
Iron 4%

 


 

See Also:
Redclaw Crayfish (Cherax quadricarinatus) Photographs and Information
Catching Redclaw Crayfish | How to fish for Red Claw Crayfish
Cooking Redclaw Crayfish | Recipes for Red Claw Crayfish
Fisheries & Aquaculture of Redclaw Crayfish (Cherax quadricarinatus)
Redclaw Crayfish (Cherax quadricarinatus) Links, Resources & Publications

 


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