Recipes for Utah crayfish.

A craving for crayfish: minnesota discovers a louisiana tradition Minnesota lakes and ponds have long yielded crayfish to those who set traps. Today, crayfish are also appearing in northern grocery stores as more people realize that cooked crayfish are tasty and healthful. Crayfish resemble lobsters, but are smaller and have narrower claws. Their flavor is similar, but crayfish meat is sweeter ...

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KR FTOR Crawfish, Swedish-style I had no idea that crawfish were consumed in Sweden. Several years ago, my old friend Matt Brown and I got a gig to do a photo shoot for some business travel guide, and we were hired to take a photo for the frontispiece of the Louisiana section. This shoot also involved the live-action section of an animated film Matt made which featured a scene of me eating ...

CRAWFISH CAROLYN This dish comes from the menu of Christian's Restaurant, although it's been quite a few years and I'm not sure if they still serve it. It's still mighty good, though, and quite rich. You can vary the amount of cayenne pepper to suit your own palate; be careful not to overdo it, but the cream will help take the bite off it somewhat. For the cream sauce: 3 cups heavy whipping ...

Crawfish Curry with Mango Chutney Another gem from Chef Susan Spicer at Bayona, in the French Quarter. She's a master at combining local ingredients with techniques and flavors from other parts of the world; here Louisiana meets Thailand and India in a sweet, tangy dish that you don't have to be too adventurous to love. 3 tablespoons peanut oil 1 medium yellow onion, chopped 1 red bell pepper 1 ...

CRAWFISH MANICOTTI This recipe was sent in by Christy Johnson, who got it from Chef John Folse of the late, lamented Lafitte's Landing Restaurant in Donaldsonville, which unfortunately burned to the ground in late 1998. 1 pound crawfish tails 1 (8-ounce) package manicotti noodles 1 tablespoon butter 1 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped red bell pepper 1/4 cup diced garlic ...

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GRATIN OF YABBYS 1kg peeled cooked yabbies 200ml Hollandaise sauce 50ml butter blanc sauce 200ml whipped cream Salt and Pepper Method: Poach yabbies till hot in vermouth and fish stock. Fold together hollandaise, butter blanc and whipped cream. Place this sauce on top of strained hot yabbies. Then gratinate under salamander. Serve: Garnished with fleurons and chives. Return to Chef recipe index ...

CRAWFISH WITH SPICY LOBSTER SAUCE Chef James Wong Trey Yue INGREDIENTS 1/2 pound crawfish tails 4 ounces pork, finely chopped 1 tablespoon peanut oil 2 white onions, cut in 2-inch strips 3 green onions (white part cut in 2-inch slices, green fine cut for garnish) 1/2 tablespoon light soy sauce 3 tablespoons dry sherry or rice wine 1/2 cup chicken stock Crush the following five ingredients ...

Mumbles Coconut Mulataga Yabby Cutlets Serves 4 people 1/2 Kilo of butterflied Large Mulataga Yabby cutlets. * Shake in a bag with flour. * Dunk them in unsweetened carnation milk. * Get a shallow tray and spread shredded coconut lots of. Toss them turn over and pat them. Get another tray and put hand towel on the bottom. Place cutlets on this and place in a fridge for 2-4 hours. Deep fry for 3 ...

SIMPLE CRAWFISH ETOUFFEE 1 LB crawfish tails 1 can cream of mushroom soup 1 can cream of celery soup 1 lg onion (chopped) 1 bunch green onion (chopped) 2 or 3 garlic cloves (minced) to taste 2 or 3 TBS parsley (chopped) to taste butter, oil, or no-stick spray (enough to saute' vegetables) Tony's seasonings (to taste) Saute' onions, green onions, and garlic in butter, oil, or no-stick spray in a ...