Can’t Beat ‘Em, Eat ‘Em Invasive Species...

Can’t Beat ‘Em, Eat ‘Em Invasive Species Recipes

Red Swamp CrayfishProcambarus clarkia

Region of Origin: Southeast United StatesHabitat: Freshwater lakes, marshes, ponds, and

streams; prefer slow moving watersCurrent Range: Present on every continent except for

AustraliaLife Span: 3-5 years in the Wild

A popular aquaculture and bait species, this highly adaptable crayfish spells trouble outside its native range.Populations grow rapidly and their burrowing habit significantly alters new environments by changinghabitat structure and increasing sedimentation. These changes can make it difficult for native species tocompete and can even encourage other invaders that are more able to tolerate the newly disturbedconditions. Trapping is the most practical way of capturing crayfish, though netting can also be used.Crayfish resemble lobsters, but they are smaller and have narrower claws. Their flavor is similar, but crayfishmeat is sweeter and more tender than lobster. They are opportunists when it comes to eating meat, so baityour traps with fish or chicken and you’ll be sure to attract dinner.

Boiled Crayfish Recipe by Minnesota Sea Grant

8 lbs Live Red Swamp Crayfish 2 stalks Celery1 ea Large Onion, cut into wedges 1 lb Salt2 oz Red Pepper 1 head Garlic, peeled and sectioned2 ea Lemons, cut into wedges 5 gal Water8-10 ea Small Red Potatoes 6 ears Sweet Corn, broken in thirds

G Wash 8 pounds of live crayfish.G Put 5 gallons of water in a 10-gallon pot.G Bring the water to a boil and add all ingredients except

crayfish, corn, and potatoes.G Boil for about 15 minutes to extract the flavors.G Add potatoes.G Return to a boil for about 10 minutesG Add corn and the live crayfish.G Return to boil and cook for 10 minutes.G Crayfish will float to the top of the water when done.G Turn off heat and let soak. The longer the soak, the

spicier the flavor.G Sample potatoes, corn, and crayfish to check flavor.

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G Five minutes is a typical soak time.G Remove crayfish, potatoes and corn from water, drain and serve.G A basket that fits inside the pot will make removing and draining easier.G Serves 4.

G To boil another batch in the same water, add more salt and red pepper and repeat the process.G Water can be boiled outdoors over an open fire or indoors on the stove top.

G A note from Louisiana: You can add just about anything you want at the time you add the corn incrayfish. Here in Louisiana, we’ve been known to add whole onions, whole mushrooms, asparagus, hotdogs, sausage links, broccoli, cauliflower, and just about anything else you can think of that will absorbthat incredible spicy flavor! Also, here in Louisiana, we refer to crayfish as “crawfish” and often turn acrawfish boil into a party for family and friends where we do boils in large pots that will hold 20 poundsor more and often do at least 2 boils in the same pot in the same day, especially in the Summer months.

Swedish Kräftor (Dill Crayfish) Recipe by Minnesota Sea Grant

2 lbs Live Red Swamp Crayfish (about 25-30) a cup +1 Tbsp Coars SaltLots of Dill, preferably the crowns 1 lump Sugar

G Combine water, dill, salt and sugar in a very large pot. G Cover and bring to a boil. G Meanwhile, check crayfish, making sure that all are alive. G Rinse under cold water. G Drop crayfish into boiling dill-water and cover at once. G Bring to boil again and cook 7 minutes from the time the

water starts boiling. G Let cool in cooking water. Place in refrigerator overnight, still

in water. G When ready to serve, pour off cooking water and remove

soggy dill. G Arrange crayfish attractively on a large platter and garnish

with crowns of fresh dill.

Serve with hot buttered toast, Swedish spiced caraway cheese,and perhaps with well-chilled aquavit or beer. These, plus a lotof good cheer and songs are vital ingredients for a Swedish crayfish party. Serves 3 to 4 people.



Photo courtesy of Institute for Applied Ecology, and JodiHerrling

Crayfish Jambalaya Recipe by Minnesota Sea Grant

1 lb Crayfish meat (cooked and peeled) (2½ cup) ½ cup Green Onion Pepper¼ cup Crayfish fat (optional) ½ cup Parsley (2 tsp dehydrated)2 Tbsp Salad Oil 1 Tbsp Flour1 cup Onion, chopped fine ½ cup Celery, chopped1½ cups Water ½ cup Bellpepper, chopped2½ tsp Salt 1c cups Rice (long grain), uncooked½ ts[ Black Pepper

G Brown flour in oil until a golden brown. G Add onions. Stir constantly until onions are almost cooked.G Add 1-½ cups cold water and simmer for ½ hour.G Add crawfish tails and fat; cook until crawfish turns pink. G Add about 2 cups less 2 tablespoons water and bring to a boil. G When water is rapidly boiling, add remainder of ingredients. G Stir to blend and cook on low heat, covered for about ½ hour or

until rice is tender.G Five minutes before serving, using a 2 prong fork, fluff up

jambalaya so rice will have a tendency to fall apart. Serves 4 to5 people.

Crayfish Stuffed Piquillo Peppers Recipe by Chef Matt Bennett, Sybaris Bistro

1 lb Crayfish, cooked, peeled, and chopped 1 batch Piquillo Peppers, drained1 cup Celery, chopped fine 1 ea Lemon’s Zest and Juice3 bunches Green Onion, chopped fine ¾ cup Mayonnaise (homemade preferred)

Combine everything except peppers. Stuff into the peppers and chill. Serve chilled.



Fried Crayfish Tails Recipe by Minnesota Sea Grant1 lb Crawfish, cooked and peeled, (2½ cups) ¼ cup Evaporated Milk1 ea Egg, beaten 1 cup Flour½ tsp Mustard (prepared) ¼ tsp Garlic Powder¾ tsp Salt ½ cup Cornmeal ¼ tsp Black Pepper ½ tsp Baking Powder

G In a bowl beat the egg, add the milk, prepared mustard,salt, pepper, and garlic powder.

G Mix well.

G In another bowl, sift the flour, cornmeal and bakingpowder together and stir well to blend ingredients.

G Dip the crawfish tails in the egg-milk mixture, one at atime.

G Let drain a little then dip in cornmeal-flour mixture. G Put on a plate until you have enough to fry. G Drop in deep hot fat (390-400¡F) and cook until golden brown. G Drain on paper towels. G Serve hot with catsup or tartar sauce.

Crayfish Etouffee Recipe by Minnesota Sea Grant1 lb Crayfish, cooked, peeled, and chopped c tsp Red Pepper6 Tbsp Butter 1¼ tsp Salt2 cups Onion, chopped ¼ tsp Black Pepper½ tsp Garlic Cloves, minced (2 medium cloves) 2 Tbsp Green Onion Tops, chopped fine¼ cup Celery, chopped 2 Tbsp Green Pepper, chopped2 Tbsp Parsley, minced (1 tsp dehydrated)

G Melt butter in iron skillet or heavy pot. G Sauté onion, garlic, green pepper and celery until onions are

clear. G Add 1/8 cup water and simmer covered until vegetables are

tender (about 15 minutes). G Add crawfish and other seasonings. G Cook 15 minutes. G Add green onion tops and parsley and cook 5 minutes for

seasoning to blend. G Serve with hot steamed rice. G Serves 4 to 5 people


Can’t Beat ‘Em, Eat ‘Em Invasive Species...

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