1 can (225 g / 8 oz) crabs
500 g / 1 lb 2 oz potatoes
1/2 cup white table wine
3/4 cup egg-butter sauce
Open the can, remove crabs with juice, put in a pot, pour white wine, close lid and boil for 5 minutes.
When serving, put crabs in the middle of round heated plate, lay potatoes (baked in salted water, peeled and cut in halves) around the crabs. Pour broth over the crabs; serve egg-butter sauce separately. Decorate with parsley. You can also serve crabs with dill pickles or lettuce.
1 cup white wine
1 tsp flour
1/4 tsp cumin
2 tbsp butter
Melt one spoon of butter in a heated pot, put washed crayfish in, fry and turn with fork until crayfish turn pink. Sprinkle with salt, pepper, ground cumin, add 2 bay leaves, pour in white wine, cover and boil for 10 minutes.
When crayfish are ready, remove and pot them on a plate and cover with lid. Make sauce from broth obtained by boiling crayfish. To do this, strain broth through a sieve in a pot, bring to boil, add flour mixed with a teaspoon of butter. Boil for 1-2 minutes, remove from fire, add more butter while stirring, until it dissolves in sauce. When serving, decorate with parsley. Sauce served separately.
Crayfish in beer are prepared the same way as crayfish in water – the only difference is that less water is used – just 2 cups, and the rest of the water is replaced with beer.
1 can (340 g / 12 oz) crayfish tails in tomato sauce
800 g / 1 lb 12 oz potatoes
2 tbsp butter
1 small bunch parsley
1 bunch dill
1 tbsp salt
Put washed crayfish into a pot, add peeled and sliced carrots, onion, chopped parsley leaves, dill, bay leaf, salt, and 4-5 cups boiled water and cook 10 minutes.
Serve crayfish in the pot with broth or put them in deep bowl and pour broth with roots over.