Crawfish is a tasy crustacean. You might like yours with butter, cocktail sauce, hot sauce, in an etouffee, or cooked up in a host of other ways. While crawfish may be a small creature, its versatility as an entree is one that knows few boundaries.
Nutrition
Crawfish may be high in cholesterol, but are known to be low in fat and calories. A single 3-ounce serving of crawfish contains less than 100 calories, a minute amount of fat, and contains a significant amount of iron.
Types
Crawfish are an integral part of the cuisine and culture of Louisiana. Since more than 30 breeds of crawfish exist, those familiar with the little crustaceans are not without their choice of crawfish specimens.
Recipes
The tail meat from crawfish can be used in a number of dishes such as dips, cobblers, turnovers and soups. The types of dishes enhanced by the addition of crawfish are many. As far as crawfish cooking goes, imagination is your only limit.
Benefits
Most crawfish are farmed in ponds tended to by people as opposed to being wild caught, and crawfish farming enhances the richness of the Louisiana economy.
Fun Fact
Novice cooks may want to keep in mind that boiling a small amount of vegetables like potatoes, corn, onions and others with crawfish will add to the taste of the vegetables and make for a simple side dish.
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