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Leftover Crawfish

post #1 of 23
6/13/10 at 12:36pm
Thread Starter 
I've got a few pounds of leftover crawfish from a crab and crawfish party yesterday and am planning what to do with them. I was thinking of picking the tails out, making a stock from the shells, then making a nice meaty crawfish risotto, but I'm hoping that someone might have some suggestions for something a little more exciting. Crawfish roll similar to a lobster roll?

As always I look forward to your suggestions!

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post #2 of 23
6/13/10 at 12:39pm
You can post an add on craigslist for someone to come over and stomp around in your living room pretending to be godzilla while you j/o, then when you're done you can give them the leftover crayfish.
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post #3 of 23
6/13/10 at 12:59pm
Thread Starter 
Quote:
Originally Posted by Eason View Post
You can post an add on craigslist for someone to come over and stomp around in your living room pretending to be godzilla while you j/o, then when you're done you can give them the leftover crayfish.

Do I even need an ad at this point? What time are you free?
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post #4 of 23
6/13/10 at 1:56pm
Thread Starter 
Ettouffe?
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post #5 of 23
6/13/10 at 2:02pm
Quote:
Originally Posted by Eason View Post
You can post an add on craigslist for someone to come over and stomp around in your living room pretending to be godzilla while you j/o, then when you're done you can give them the leftover crayfish.

pure internet genius.
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post #6 of 23
6/13/10 at 3:45pm
Quote:
Originally Posted by Eason View Post
You can post an add on craigslist for someone to come over and stomp around in your living room pretending to be godzilla while you j/o, then when you're done you can give them the leftover crayfish.

Quote:
Originally Posted by KJT View Post
Do I even need an ad at this point? What time are you free?

The combo is even better.

Seriously, though, crawfish and risotto sounds delish. One of my favorite fried foods is fried crawfish.
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post #7 of 23
6/13/10 at 4:40pm
Quote:
Originally Posted by Eason View Post
You can post an add on craigslist for someone to come over and stomp around in your living room pretending to be godzilla while you j/o, then when you're done you can give them the leftover crayfish.

WTF, how do you come up with something like that?
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post #8 of 23
6/13/10 at 4:47pm
Quote:
Originally Posted by CMJTperry View Post
WTF, how do you come up with something like that?

Google "best of craigslist "
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post #9 of 23
6/13/10 at 4:50pm
Thread Starter 
Picked em. Making stock.
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post #10 of 23
6/13/10 at 4:54pm
Make crayfish butter, freeze it and then use it to roast chicken in the future.
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post #11 of 23
6/13/10 at 5:02pm
Thread Starter 
Quote:
Originally Posted by iammatt View Post
Make crayfish butter, freeze it and then use it to roast chicken in the future.
Sounds like a great idea! I saved the big guys for a little snack, so I'll do that with their shells. Does this seem like an OK recipe for that? Recipe for fresh water crayfish butter: * 250g cooked crayfish heads and shells. * 500g unsalted butter. * 1 dash brandy. Reduce the crayfish heads and shells into a fine paste, either using a mortar, food processor (if you have a strong one) or what I find quite efficient: a rolling pen. Place this paste along with the brandy and the butter into a pot and place this one into a double-boiler or bain-marie. Allow the butter to melt completely. Let this mixture infuse for and hour at a temperature just below the butter melting point. Strain, using a fine chinois, pressing the paste to make sure to extract all the butter. Place this flavoured butter into a terrine and put it in the fridge to set. Then cut into slices and freeze them until needed. A little tip: I like to very gently roast the crayfish heads and shells in the oven for 2 to 3 hours at 70 degrees Centigrade with a sprig of thyme and oregano and a couple of cloves of garlic and a dash of olive oil before pounding them. It will make the butter all more flavorful.
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post #12 of 23
6/13/10 at 5:11pm
That sounds fine. I learned to do it a different way. Basically, you start out the same, pureeing the butter and shells together in the processor. Then you bake at 250 for about an hour making sure the butter doesn't start to get too brown. Remove the pot from the oven, and pour in hot water to cover the shells by about two or three inches, then cool the pot in a cold water bath and refrigerate. When the butter solitidies, it will be at the top of the pot, you just take it out in a few pieces, melt gently and then strain. Either way would work well, I think.
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post #13 of 23
6/13/10 at 5:15pm
Thread Starter 
I'll try your way - sounds great.
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post #14 of 23
6/15/10 at 10:26am
Crawfish ettouffee, crawfish bisque, crawfish stew, crawfish omelette, cold or warm crawfish dip, batter and quick fry for a poboy, crawfish and grits, crawfish eggs benedict, or just eat them cold.
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post #15 of 23
6/15/10 at 10:36am
Quote:
Originally Posted by Ole War Skule View Post
Crawfish ettouffee, crawfish bisque, crawfish stew, crawfish omelette, cold or warm crawfish dip, batter and quick fry for a poboy, crawfish and grits, crawfish eggs benedict, or just eat them cold.

Thanks Bubba.
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