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Crayfish Tails a La Carlton Recipe

Crayfish Tails a La Carlton recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Crayfish Tails a La Carlton recipe  PDF


1 qt Water
1 ts Salt
1 tb Sugar
1 Parsley leaves
12 ea Stalks of fresh dill
24 ea Frozen crayfish tails (2 lbs

SAUCE 1 c Hollandaise sauce
1 tb Finely chopped dell
1/2 ts Sugar
1/3 c Dry white wine
1.In skillet boil: 1 quart water with 1 teaspoon
salt, 1 table spoon sugar, a handful of parsley leaves, and 12 stalks of fresh dill. Simmer for 10 minutes. 2. Add: 2 dozen (2 pounds) frozen crayfish tails,
bring to a boil and simmer for 5 minutes. Let the crayfish cool in the liquid. When cool enough to handle, remove meat and discard intestinal vein which runs down back. The easiest way is to slit covering on underside of tail on both sides with kitchen scissors, then peel off shells. SAUCE: Put into small saucepan: 1 cup hollandaise sauce. Stir in: 1 tablespoon finely chopped dell and 1/2 teaspoon sugar. Whisk the sauce over low heat
until warm, then whisk in gradually: 1/3 cup dry white wine. Be careful not to let the sauce get too hot. Pour sauce over crayfish and serve with cooked white rice.

Crayfish Tails a La Carlton recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
636 people have voted
Last Reviewed on 2019-07-16



Tuesday, Jul 16 2019 Download & Print Crayfish Tails a La Carlton recipe  PDF   Rice recipes RSS   New

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