As mentioned earlier, the best way to thaw crayfish is the natural method, in which the crayfish are moved from the freezer to the refrigerator and left there for 12-24 hours. If you need to thaw crayfish faster, you can use cold water. Put the crayfish in a sealed plastic bag and place it in a bowl of cold water. Make sure the bag is completely submerged in water.
After completely thawing the crayfish, they are ready to eat. However, to make the crayfish tastier and more aromatic, you can warm them up a bit. This can be done in the following ways:
Steaming: Pour a little water into the bottom of the pot and bring it to a boil. Place the crayfish in a special steamer basket or metal sieve and place it over the boiling water. Cover with a lid and steam the crayfish for about 2-3 minutes, until they become warm.
In the oven: Preheat the oven to 180 degrees Celsius. Arrange the crayfish on a baking tray and place in the oven for 5-7 minutes. Before putting the crayfish in the oven, you can drizzle them with olive oil or clarified butter and sprinkle with your favorite spices.
3. Boiling crayfish:
To start, prepare a flavorful broth. Pour water into a large pot, add sea salt, bay leaves, black peppercorns, a few cloves of garlic, and any other aromatic herbs and spices to your taste. Bring the broth to a boil. After fully thawing the crayfish, add them to the boiling broth. Boil the crayfish in the broth for about 2-3 minutes, or until they become warm.
Serve the crayfish hot, garnished with fresh herbs and a cream sauce or sauce of your choice. Complement the dish with fresh white bread and cold beer or white wine.
It’s important to remember that although the crayfish are pre-boiled, boiling them in the broth not only warms them but also infuses them with additional flavors, making the dish even more delicious and rich.