New Crawfish Dish??

Prawn curry Goa-style with crawfish in place of prawns? Never actually made it with crawfish, but I know it would be delicious. Be sure to use fresh ginger.

Prawn Curry
1 cup shelled prawns, cleaned deveined and slightly salted
2 1/2 cups milk extracted from 1 grated coconut, or half a coconut ground to a paste
1 tsp coriander powder
2 t fresh grated ginger
2 tsps Kashmiri chilli powder
6 cloves garlic, ground
1 medium onion, finely sliced.2 green chillies, slit and deseeded
Salt to taste
Tamarind the size of a walnut, soaked in 1/2 cup of water.

• Put all ingredients except prawns and tamarind water into a pan with 2 cups water. Mix well.
• Bring to a boil, reduce heat and simmer till onions turn soft. Stir occasionally.
• Squeeze tamarind and strain into pan. Stir in prawns. Adjust seasoning.
• Remove from heat as soon as prawns curl up.

Note: In season, sliced raw mango is added instead of tamarind for an extra tart curry.

Appetizer: Refried Bean with Crawfish Dip

I used to enjoy this dip with my granddaughter at a restaurant!

This is my homemade version:

1 can refried beans (or 1 1/2 cups homemade refried beans)
1/2 lb. cooked crawfish tails shelled & cleaned thoroughly
1 tbsp. finely minced garlic
1 tsp. onion powder
a few dashes of powdered cumin
a few dashes of hot sauce (I prefer Texas Pete)
salt & pepper to taste
1 cup shredded white american cheese-melted smooth with a small amount of cream.


In an iron skillet on med. heat warm a small amount of oil add garlic and roast garlic in oil just until tender add refried beans and seasonings to heat thoroughly, add the crawfish tails and continue heat 1 more min. then remove from heat. Pour bean/crawfish mixture into single serving sized casserole dishes, top with melted cheese, place into broiler long enough to get cheese bubbly serve immediately with tortilla chips. You can add some more garlic if you like, I like mine heavy on the garlic :blush:!

Then there are fried Crawfish Tails - Just coat the raw tails in a nice batter and fry until batter crisps and is light brown, remove from heat and drain on absorbent paper. Serve with "Tiger Sauce" or a nice homemade cocktail sauce or both:

My homemade :Cocktail Sauce" recipe:
1/2 cup ketchup
1 tbsp. prepared horseradish
a dash hot sauce
a dash of worstershire
1 tsp. fresh squeezed lemon juice
Mix all ingredients well and serve chilled.

Then there is always a Crawfish Boil

Simply bring a large dutch oven filled 2/3 with water to a boil, add "Zatarain's Crawfish and Shrimp Boil" (comes dry in a packet or liquid use as directed on packet) to boiling water also add 1/4 cup lemon juice, and salt to taste, let this boil a few minutes to distribute flavors. (Some folks like to add corn-on-the-cob, whole new potatoes, onions and bell peppers and cook until potatoes are nearly done) at this point add the whole cleaned raw crawfish (1-2 lbs. or more) and boil only until crawfish are done usually no longer than 10 minutes after adding them to pot. Like boiling whole shrimp you do not want to over cook the Crawfish.
Strain and lay in baskets or large platters to serve. Serve warm with complimentary sauces (seafood cocktail) if desired. Of course if you decide to do the potatoes and corn you'll need a larger pot to cook in.

Mmm, any curry crawfish is divine, I practically lived on the stuff when I was on holiday in central America.

If only there was a way to get good crawfish 'round these parts...