Boiled Crawfish - Russian Style

Enjoy a flavorful twist on regular Boiled Crawfish - Russian Style (как приготовить раков) prepared with fresh dill and spices. Enjoyed year round across Eastern Europe. Popular in the summer, and especially at Banyas (Russian Saunas) usually with beer. Crawfish are eaten communally with friends, and this unique flavor with aromatic Herbs and Spices is the classic way it's prepared.

Crawfish are a small freshwater crustacean (like mini lobsters) having different names depending where in the world you live. Freshwater Crayfish, Crawfish or Crawdads are the common names in the USA. In Russia they are called Раки (pronounced raki), and in Australia where I live, they are called Yabbies. All these species can be cooked interchangeably.

Why You'll Love This Recipe

• Different Flavor - makes a nice change from Louisiana Style Crawfish or cook 2 pots and make both flavors
• Easy to Make - minimal preparation needed with simple instructions, anyone can make this recipe
• Communal Eating - create some food theatre eating Crawfish with lively conversation and fun

Ingredients

• Live Crawfish - or can use frozen Crawfish
• Water
• Herbs - Fresh Dill and Bay Leaf
• Seasonings - Salt, Whole Peppercorns, Allspice Berries
• Aromatics - Garlic Cloves and Onion
• Salted Butter
• Corn on the Cob (optional)

Equipment

• 12 Quart Stock Pot
• Tongs
• Large Bowl

How to Make Boiled Crawfish

1. Prepare Crawfish - carefully rinse Crawfish in cold water. Throw away any dead ones. Alternatively, soak in clean water for 20 minutes to release impurities.
2. Prepare Brine - fill a large stockpot with water. Add Salt, Dill, Bay Leafs, Peppercorns, Allspice Berries, Garlic and Onion. Bring to a rolling boil.
3. Simmer Stock - reduce heat and simmer for about 15 minutes.
4. Cook Crawfish - carefully add Live Crawfish into the boiling water. Add Corn (optional). Return to a boil, reduce and simmer for 10-12 minutes until Crawfish are bright red.
5. Infuse - stir in Butter and turn off heat. Cover with lid and let Crawfish infuse in stock for an additional 20 minutes.
6. Serve - using tongs, remove Crawfish from stockpot and place on a platter. Garnish with fresh Dill and Lemons wedges.

Crawfish Variations

• Spicy Crawfish - add sliced Red Chili Peppers, Cayenne Pepper or Cajun Seasoning to make a flavor fusion
• Add Vegetables to Stock - throw in Carrots, Celery or Bell Peppers for a richer vegetable stock flavor
• Fennel - one of my favorites - slice a Fennel including fronds for a slight anise flavor - goes great with dill
• Lemon - add 2 Lemons sliced in half, into your Crawfish stock. Adds a lemony flavor that's familiar with seafood

Recipe Tips and FAQs

• Fresh Crawfish - this ensures the best flavor and texture. However make sure you only use Crawfish that are alive. Check right until the point your drop them into the pot of water. Don't risk eating dead Crawfish.
• Season Generously - use heaped tablespoons of Salt for every 3 Quarts of 3 Liters of water. Don't skimp on the fresh Dill or Bay Leaf, you want the stock to be aromatic so it infuses into the Crawfish
• Cook in Beer - generously add cheap Beer into the stock for a different flavor
• Serve Warm - either serve on a platter or alternatively, place Crawfish into a bowl filled with the stock it cooked in - so they keep warm while you eat them
• Dipping Stock - save some Dill Stock to use to dip the Crawfish while eating for extra flavor
• Larger Crawfish - this will require longer time to cook, up to 15 minutes

Why Add Butter to Boiled Crawfish?

This is the secret ingredient to a delicious Crawfish Boil. Mixing in Salted Butter after the Crawfish is cooked adds a delicious Umami flavor. Lightly coating the Crawfish and Corn in a slightly butter infusion that melds all the flavors together!

Can I Use Frozen Crawfish?

Yes, fresh Crawfish aren't always easily found. Defrost frozen Crawfish in fridge overnight before using and follow recipe. If cooking frozen Crawfish, adjust cooking time, allow for extra few minutes in the boiling water to warm through before starting your cooking timer. They turn bright red when fully cooked.

How to Eat Boiled Crawfish?

Remove the backing behind the head of the Crawfish (it easily pulls apart). Optional: suck out the head juices. Flip over and break the spiny ribs on the underside. Peel off the shell and twist from the body, leaving the tender meat.

What to Serve with Russian Crawfish?

• Rye Bread or Greniki
• Beer
• Boiled Potatoes with Garlic
• Cucumber Radish Salad
• Olivye - Olivier Potato Salad

How Much Crawfish Per Person?

• Main Course - you will need at least 2 pounds (1kg) per person if enjoying as part of a main meal
• Appetizer - suggest for 1 pound (500g) per person as a smaller appetizer

Can I Reuse the Crawfish Stock?

Yes. Strain and refrigerate for 2 days. Re-use to make another batch of Crawfish, or cook Shrimp or even Lobsters in the stock. Save some stock to reheat leftover Crawfish.

Storage and Reheating

• Fridge - place in an airtight container and keep refrigerated. Enjoy within 2 days. Unpeeled Crawfish can be kept in Stock to keep infusing and maintain moisture and flavor.
• Freezing Whole Crawfish - place unpeeled Crawfish on a baking sheet and flash freeze for about an hour. Freezing Whole Crayfish allows the shell to preserve moisture and flavor. Place in a Ziploc Bag and enjoy within 3 months. Pro Tip: freeze some Stock also which you can use when reheating.
• Freezing Peeled Crawfish - allow to cool and place in a Ziploc Bag. Squeeze out excess air and freeze for up to 3 months. Defrost in fridge overnight before using.
• Reheating - place Crawfish into a Stockpot filled with Crawfish Broth. Heat on medium for about 5-10 minutes until heated through. If you have no stock, reheat peeled Crawfish in a frying pan with some butter until heated through.

Seafood Recipes You'll Love

• Crawfish Fettuccine with Lemon and Dill
• Linguine Vongole
• Ukha - Fishermans Soup
• Grilled Australian Crayfish (Lobster)
• Beet Cured Salmon
• How to Eat Caviar
• Oysters Kilpatrick - Aussie Grilled Oysters
• Beer Batter Fish
• Grilled Snapper with Mango Salsa

Cooking Yabbies or a Crawfish Boil inspired by the flavors of Russia, steeped in tradition either enjoyed at a Banya or just enjoying a summer feast. Flavorful Crawfish infused with Dill and spices will be the talk of your dinner table. Bon Appetit! Приятного аппетита!

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