Crawfish Sautee
I was at the supermarket today and saw a giant bucket of live crawfish on sale–and if you know me you know that I often get cravings for them. I don’t know what it is about these delicious morsels, whether it’s the joy of peeling and eating them that makes them so delicious, or the tender meat and tamale (innards) that attracts me to them. Whatever it is, live crawfish is so much better than frozen–the meat is like a very tender lobster.
It’s possible to do regular boils with them but I prefer to sautee them in a buttery lemon sauce, garnished with chives from my garden. I adore sitting down with a large bowl of them, putting on a show, and eating while watching to unwind and vegetate.
Ingredients
- 2lbs crawfish
- 5 tablespoons butter
- 2 tablespoon Old Bay seasoning (or more, to taste)
- 4 tablespoons lemon juice
- 2 tablespoons white wine
- 5 cloves garlic, minced
- 1/4 cup chives or scallions, diced
- Purge the live crawfish in running water for at least 10 minutes until water runs clear.
- In a large pot, sautee garlic and Old Bay in butter until fragrant, add crawfish and steam until crawfish is cooked. Add lemon juice and white wine and cook until alcohol has burned off. Quickly mix in chives/scallions, remove from heat, and serve.