Recipe of Any-night-of-the-week Backed Crayfish Tails
date: 2020-09-08T21:17:17.051Z
image: https://img-global.cpcdn.com/recipes/10f3b22c47b75c05/751x532cq70/backed-crayfish-tails-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/10f3b22c47b75c05/751x532cq70/backed-crayfish-tails-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/10f3b22c47b75c05/751x532cq70/backed-crayfish-tails-recipe-main-photo.jpg
author: Terry Jefferson
ratingvalue: 4.7
reviewcount: 11943
recipeingredient:
- "4 crayfish tails" - "3 tbsp butter" - "1 tsp salt" - "1 tsp freshly ground black pepper" - "1 tsp Robertsons fish spice" - "1 clove garlic minced" - "1 tsp lemon juice" - "4 slices lemon for garnish"
recipeinstructions:
- "Preheat oven to 220°C" - "Using a pair of kitchen scissors, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail. Separate the meat from the two sides of the shell (use a spoon if you struggle), then lift the meat up and out from inside the shell. Then press close the shell so that the meat can lay on top of the shell." - "Using a sharp knife, cut halfway into the meat length wise, then remove the vein." - "In a small bowl melt the butter. Now combine the butter with the salt, pepper, fish spice, garlic and lemon juice." - "Brush half of the mixture over the crayfish tails. Bake them in the oven for 7 minutes. Remove them and brush on the remainder of the mixture and bake for a further 7 minutes or until cooked but not rubbery." - "Serve with lemon slices garnish."
categories:
- Recipe
tags:
- backed - crayfish - tails
katakunci: backed crayfish tails
nutrition: 126 calories
recipecuisine: American
preptime: "PT15M"
cooktime: "PT37M"
recipeyield: "3"
recipecategory: Dessert
---
We Are The UK's Leading Electrical Wholesale Network. In a small bowl melt the butter. Now combine the butter with the salt, pepper, fish spice, garlic and lemon juice. Brush half of the mixture over the crayfish tails.
Backed Crayfish Tails is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it's quick, it tastes delicious. They are nice and they look fantastic. Backed Crayfish Tails is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook backed crayfish tails using 8 ingredients and 6 steps. Here is how you cook it.
##### The ingredients needed to make Backed Crayfish Tails:
1. Take 4 crayfish tails 1. Get 3 tbsp butter 1. Take 1 tsp salt 1. Get 1 tsp freshly ground black pepper 1. Make ready 1 tsp Robertson's fish spice 1. Take 1 clove garlic, minced 1. Take 1 tsp lemon juice 1. Take 4 slices lemon for garnish
Ideal cold in a salad or used in your favourite crayfish recipe. While the crayfish are boiling prepare a bowl of ice cold water. Once the crayfish have finished boiling, place them in the ice slurry to stop the cooking process. Once cooled remove the tails, cut the underside of the tail, crack the shell open and remove the meat.
##### Steps to make Backed Crayfish Tails:
1. Preheat oven to 220°C 1. Using a pair of kitchen scissors, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail. Separate the meat from the two sides of the shell (use a spoon if you struggle), then lift the meat up and out from inside the shell. Then press close the shell so that the meat can lay on top of the shell. 1. Using a sharp knife, cut halfway into the meat length wise, then remove the vein. 1. In a small bowl melt the butter. Now combine the butter with the salt, pepper, fish spice, garlic and lemon juice. 1. Brush half of the mixture over the crayfish tails. Bake them in the oven for 7 minutes. Remove them and brush on the remainder of the mixture and bake for a further 7 minutes or until cooked but not rubbery. 1. Serve with lemon slices garnish.
Once the crayfish have finished boiling, place them in the ice slurry to stop the cooking process. Once cooled remove the tails, cut the underside of the tail, crack the shell open and remove the meat. The main difference between crayfish tails, also known as crawfish tails (depending on your accent) or crawdad tails (I don't know why) and prawns is the water they inhabit. Crayfish prefer freshwater, prawns prefer the only other alternative, no prizes for guessing, saltwater. Crayfish are a smaller, freshwater version of lobster, with the meat and flavour of a sweet langoustine.
So that is going to wrap it up for this exceptional food backed crayfish tails recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/10f3b22c47b75c05/751x532cq70/backed-crayfish-tails-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/10f3b22c47b75c05/751x532cq70/backed-crayfish-tails-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/10f3b22c47b75c05/751x532cq70/backed-crayfish-tails-recipe-main-photo.jpg
author: Terry Jefferson
ratingvalue: 4.7
reviewcount: 11943
recipeingredient:
- "4 crayfish tails" - "3 tbsp butter" - "1 tsp salt" - "1 tsp freshly ground black pepper" - "1 tsp Robertsons fish spice" - "1 clove garlic minced" - "1 tsp lemon juice" - "4 slices lemon for garnish"
recipeinstructions:
- "Preheat oven to 220°C" - "Using a pair of kitchen scissors, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail. Separate the meat from the two sides of the shell (use a spoon if you struggle), then lift the meat up and out from inside the shell. Then press close the shell so that the meat can lay on top of the shell." - "Using a sharp knife, cut halfway into the meat length wise, then remove the vein." - "In a small bowl melt the butter. Now combine the butter with the salt, pepper, fish spice, garlic and lemon juice." - "Brush half of the mixture over the crayfish tails. Bake them in the oven for 7 minutes. Remove them and brush on the remainder of the mixture and bake for a further 7 minutes or until cooked but not rubbery." - "Serve with lemon slices garnish."
categories:
- Recipe
tags:
- backed - crayfish - tails
katakunci: backed crayfish tails
nutrition: 126 calories
recipecuisine: American
preptime: "PT15M"
cooktime: "PT37M"
recipeyield: "3"
recipecategory: Dessert
---
Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, backed crayfish tails. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
We Are The UK's Leading Electrical Wholesale Network. In a small bowl melt the butter. Now combine the butter with the salt, pepper, fish spice, garlic and lemon juice. Brush half of the mixture over the crayfish tails.
Backed Crayfish Tails is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it's quick, it tastes delicious. They are nice and they look fantastic. Backed Crayfish Tails is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook backed crayfish tails using 8 ingredients and 6 steps. Here is how you cook it.
##### The ingredients needed to make Backed Crayfish Tails:
1. Take 4 crayfish tails 1. Get 3 tbsp butter 1. Take 1 tsp salt 1. Get 1 tsp freshly ground black pepper 1. Make ready 1 tsp Robertson's fish spice 1. Take 1 clove garlic, minced 1. Take 1 tsp lemon juice 1. Take 4 slices lemon for garnish
Ideal cold in a salad or used in your favourite crayfish recipe. While the crayfish are boiling prepare a bowl of ice cold water. Once the crayfish have finished boiling, place them in the ice slurry to stop the cooking process. Once cooled remove the tails, cut the underside of the tail, crack the shell open and remove the meat.
##### Steps to make Backed Crayfish Tails:
1. Preheat oven to 220°C 1. Using a pair of kitchen scissors, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail. Separate the meat from the two sides of the shell (use a spoon if you struggle), then lift the meat up and out from inside the shell. Then press close the shell so that the meat can lay on top of the shell. 1. Using a sharp knife, cut halfway into the meat length wise, then remove the vein. 1. In a small bowl melt the butter. Now combine the butter with the salt, pepper, fish spice, garlic and lemon juice. 1. Brush half of the mixture over the crayfish tails. Bake them in the oven for 7 minutes. Remove them and brush on the remainder of the mixture and bake for a further 7 minutes or until cooked but not rubbery. 1. Serve with lemon slices garnish.
Once the crayfish have finished boiling, place them in the ice slurry to stop the cooking process. Once cooled remove the tails, cut the underside of the tail, crack the shell open and remove the meat. The main difference between crayfish tails, also known as crawfish tails (depending on your accent) or crawdad tails (I don't know why) and prawns is the water they inhabit. Crayfish prefer freshwater, prawns prefer the only other alternative, no prizes for guessing, saltwater. Crayfish are a smaller, freshwater version of lobster, with the meat and flavour of a sweet langoustine.
So that is going to wrap it up for this exceptional food backed crayfish tails recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
