Boiled crawfish (spiney l

Yield: 100 Servings

Measure Ingredient
4 gallons WATER; BOILING
16 teaspoons SALT TABLE 5LB

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, .

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