Boiled crawfish (spiney l
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | gallons | WATER; BOILING |
| 16 | teaspoons | SALT TABLE 5LB |
Directions
50 lb -
1. DROP FROZEN TAILS IN BOILING SALT WATER TO COVER (ALLOW 1⅓ TBSP SALT PER GAL WATER). RETURN WATER TO A BOIL; SIMMER 15 MINTUES OR UNTIL THE TAILS
TURN A BRILLIANT RED OR BRIGHT ORANGE. DRAIN.
2. SLIT UNDERSIDE OF TAIL LENGTHWISE; REMOVE MEMBRANE. SERVE WITH DRAWN BUTTER OR MARGARINE (APPROXIMATELY 3 TBSP) AND LEMON WEDGES. GARNISH WITH PARSLEY.
Recipe Number: L12701
SERVING SIZE: 1 8 OZ TAI
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .