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Post by Admin on Aug 9, 2015 0:49:40 GMT
Is there anything more rewarding than taking a bushel of crawdads from Oregon's coastal rivers? What a great recreational opportunity for all! The day we visited the Nestucca river it was more of a fact finding trip. Much like crabs the culinary diversity of crawdads is only limited by your imagination. The limit for crawdads is 72 per person. We only took enough crawdads to satisfy our immediate needs as a side dish. I cooked the crawdads in the video clip for 5 minutes: 2 minutes too long and they were a little dry. Over cook them and they will dry out and become rubbery.
Click on the images of the crawdads to enlarge them.
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Post by Admin on Aug 9, 2015 2:20:57 GMT
Most people find eating visceral material objectionable. The visceral cannel of crawdads is easily removed as shown in images 3,4 and 5. Pick up the crawdad and grasp the middle segment of the tail flap. Twist 90 degreed and pull. The one to two limits of crawdads are ready to cook.
I purchased an immersion basket for my 16 quart stock pot. It is so very useful in cooking all kinds of things, a boiled crawdad feed, Dungeness crabs and blanching clams. etc..
All tings are not equal when cooking a boiled crawdad feed. One has to consider the cooking time of the ingredients, potatoes, corn and crawdads in that order for everyone to enjoy the feed.
Crawdad feeds really give you the opportunity to showoff you cooking skills, but the basics will do just fine. Fill the 16 quart stock pot with 6 quarts of water. Add 1/2 cup of Crab Boil, 1/2 cup of salt, 4 bay leaves, 4 cloves of garlic and a rough chopped onion.
Bring the water to a boil. Add the potatoes to the boiling water. Boil the potatoes until nearly done. The potatoes should offer some resistance when poked with a round sharp toothpick. Add the corn. Return to a boil and boil for seven minutes. Add the crawdads and boil for 3 minutes. Remover the immersion basket, drain and serve.
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