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1. Detach the first pair of legs with the pincer-like
claws from the body. Separate the claws from the legs.
Using the hole in the crayfish knife, clip off the tips
of the claw and suck out the juices. Gently break off the
smaller, moving part of the claw. It should be pulled off
leaving the meat behind. |
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2. Slit the claw shell open along the shorter side
using the crayfish knife, trying not to damage or break
up the meat inside. |
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3. Holding the crayfish body, twist off the tail
with your other hand and suck out the juices from
thorax (the midde part of the body). |
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4. Detach the head from the body by cutting it off
just behind the eyes with a knife. Detach the shell
from the body and eat the yellowish white fat - called
"crayfish butter" - which you find inside the shell, by
scraping it out with a knife. |
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5. Loosen the tail meat by breaking the shell
segments on the underside of the tail. Carefully pull
out the tail meat. Strip off the piece of flesh running
along the top centre of the tail, exposing the white or
dark coloured vein under it, remove the vein. |
|
Crayfish is at its best when the meat is layed on
a buttered toast and seasoned with dill. |
