You may also like
Categories:Viewed: 66 - Published at: 8 years ago
Ingredients
- 6 lbs crawfish
- 2 gallons cold water
- 2/3 cup coarse sea salt
- 3 tablespoons sugar
- 3 (12 ounce) bottles dark beer, preferably an English stout
- 2 cups fresh dill sprigs (a large bunch)
- lemon wedge
Method
- In a large pot, combine the water, salt, sugar, beer and dill. Bring to a boil over high heat. Add the crawfish, return to a boil, and turn off the heat. Let stand for an hour or two before serving.
- Drain crawfish and arrange on a large serving platter. Garnish with dill and squeeze lemon juice over them.
- Optional: can be eaten on good-quality white bread spread with mayonnnaise.
