Crayfish in Beer

Description

A tasty appetizer for any gathering. Boiled crayfish are a great beer snack; besides that, they can be used to make soups, salads, and various appetizers. It might seem that cooking crayfish isn't all that difficult—you throw them into a boiling pot and they're done. In general, that's true. But this recipe differs from what we're used to, because the crayfish must be steeped for about 24 hours—that's when they'll have their distinctive flavor. They can be served warm or chilled.

Instructions

1. 1

   Step 1

   I pour water and dark beer into a large pot, add a large bunch of dill, salt, and black and allspice peppers. I put the pot on the heat and bring the water to a boil.

2. 2

   Step 2

   Into boiling water, without turning down the heat, I add the washed crayfish, cover with a lid, and cook until it comes back to a boil.

3. 3

   Step 3

   After that, I lower the heat and simmer for 5–6 minutes, then turn off the heat.

4. 4

   Step 4

   I leave the lid on the pot and let it cool at room temperature, then move it to the refrigerator and let it sit for 24 hours. I serve the cooked crayfish at the table already chilled.