Title: How To Cook Crayfish - The Scuba Doctor
Headings: How To Cook Crayfish
How To Cook Crayfish
Practical Crayfish cooking advice from The Scuba Doctor
Preparing Your Crayfish for Cooking
Which Parts of a Crayfish Can You Eat?
Ways to Cook Cray
Use Salted Water
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Steaming Your Crayfish
Pot Steamed Crayfish
Pot Steaming Crayfish Cooking Times
Bamboo Steamer Steamed Crayfish
Boiling and Blanching Tips
Blanching Your Crayfish
Boiling Your Crayfish
Crayfish Cooking Tips
How to Tell when your Crayfish is Cooked:
Pan Fried Crayfish
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Grilling or Barbecued Crayfish
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Wok Cooked Crayfish
Wok Cooked Rock Lobster in Ginger and Chilli 'A La JL'
Ingredients:
Method:
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How to Shell Crayfish
How to Prepare Cooked Southern Rock Lobster
P.S. — Crayfish Soup

Content: Immediately after they turn bright red (2-3 minutes) remove them to an ice bath to arrest the cooking. Proceed with meat extraction when they are completely chilled. Boiling Your Crayfish
Geoff's Tip: Add a couple of tablespoons of sugar and a splash of white vineger to the water. It helps sweeten the flesh, especially with larger, tougher Crayfish. 1. Bring a large pot of salted water to the boil with your Crayfish in the pot from the very beginning. 2. When the water comes to the boil observe the following cooking times. Weight Range
Grams
Weight Range
Pounds
Cooking Time
Minutes
600 to 800
1.32 to 1.76 lb
9 to 10 minutes
800 to 1000
1.76 to 2.2 lb
11 to 12 minutes
For every 100 g
over 1 kg
For every 0.22 lb
over 2.2 lb
Add another minute
2 kg plus
4.4 lb
22 minutes
For every 100 g
over 2 kg
For every 0.22 lb
over 4.4 lb
Add another 45 seconds
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Recfishwest | How to perfectly cook crayfish!