Boiled Crawfish (spiney L
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 4 | gl | WATER, BOILING |
| 16 | t | SALT TABLE 5LB |
INSTRUCTIONS
50 lb DROP FROZEN TAILS IN BOILING SALT WATER TO COVER (ALLOW 1 1/3 TBSP SALT PER GAL WATER). RETURN WATER TO A BOIL; SIMMER 15 MINTUES OR UNTIL THE TAILS TURN A BRILLIANT RED OR BRIGHT ORANGE. DRAIN. SLIT UNDERSIDE OF TAIL LENGTHWISE; REMOVE MEMBRANE. SERVE WITH DRAWN BUTTER OR MARGARINE (APPROXIMATELY 3 TBSP) AND LEMON WEDGES. GARNISH WITH PARSLEY. Recipe Number: L12701 SERVING SIZE: 1 8 OZ TAI From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 376.6mg
Potassium: 1.6mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g