The best way to reheat boiled crawfish is to steam them in a steamer basket inside of a large pot. Add in enough water to generate steam, and steam them until warm. The crawfish is then ready to peel and eat. This re-steaming method is preferable over microwaving and other methods because it minimizes any texture changes to the fish.Know More
If there is a lot of leftover crawfish, it is a good idea to use the leftovers in recipes so they don't go to waste. The remaining crawfish needs to be peeled so the delectable meat can be turned into any number of dishes. When using fresh crawfish for recipes, a gallon of them yields around one cup of fish. Many people enjoy adding fresh crawfish to a mixture of eggs, mushrooms, peppers and onions to make a quick seafood omelet. Crawfish etoufee is a favorite New Orleans dish that combines crawfish, celery, onions, bell peppers, and a bevy of savory spices in a satisfying stew.
Crawfish bread is another delicious way to enjoy leftovers. The crawfish is cooked in a skillet with garlic, green onions and Creole seasoning. The filling is placed onto refrigerated dough and topped with two cheeses. The dough is rolled and baked for 10 minutes.Learn more about Seafood
No matter how the lobster was originally cooked, the best way to reheat it is to wrap it in foil and place it in the oven. Pre-heat the oven to 350 degrees Fahrenheit, and warm for 5-10 minutes or until the internal temperature reaches 180 degrees.Full Answer >
One of the easiest ways you can cook snow peas is to steam them, either on top of the stove or in the microwave. Additional quick, easy methods for cooking snow peas include sautéing and stir-frying.Full Answer >
The largest number of Maryland crabs are available during the summer season, but the best-tasting crabs are found during the fall season. Maryland crabs caught in the summer have an inconsistent quality because of the shedding that occurs during this time period.Full Answer >
For the high heat involved in deep frying fish, the best oil is one with a high smoke point, such as peanut oil, canola oil, sunflower oil and safflower oil. The smoke point is the temperature at which a fat starts breaking down and smoking due to the heat. With smoke points well above 400 degrees, these oils generally maintain proper deep-frying temperatures safely without burning.Full Answer >