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Crayfish, Frog and Turtle Recipes
Crayfish Boil

INGREDIENTS:
  • 30 pounds live crawfish (one sack)*
  • 2 cups salt for purging
  • 2 (3 ounce) boxes crawfish or crab or shrimp boil seasoning or 2 cups liquid crab boil
  • 20 small onions, peeled
  • Smoked sausage, cut up into large pieces
  • Whole mushrooms
  • 5 pounds small red or new potatoes, unpeeled
  • 10 to 15 ears of fresh corn on the cob, shucked and broken in halves
  • Whole mushrooms
PREPARATION:
  1. * Crawfish season is from late February to mid-May. If buying crawfish in advance, keep live crawfish at 36-46 degrees for approximately 3 days with wet burlap sacks, towels, etc. on top. Let crawfish return to room temperature before using.
  2. Purging the Crawfish:  The cardinal rule is to purge and thoroughly wash the crawfish before boiling them. Placing them in a plastic children's pool, large tub, or a large ice chest - rinse them  in enough changes of water for the water to run reasonably clear. Then add more water to cover the crawfish and add 2 cups of salt. This forces them to purge themselves of impurities. Stir for 3 minutes, then rinse crawfish.
  3. After purging and cleaning, don’t leave the crawfish covered with water, as they need air to stay alive. Keep the crawfish in a cool or shaded area until you’re ready to start cooking. NOTE: Be careful not to let them purge too long. You do not want them to be dead when you add them to the boil.
    In a large (18- to 20-gallon) pot over high heat, add enough water to fill a little more than halfway.  Add crawfish or crab boil seasoning. Cover pot and bring water to a boil; boil 2 to 3 minutes to allow the spices to mix well.
  4. Using a large wire basket that fits into the pot, add onions, sausage, mushrooms, and potatoes. Maintain a boil and cook 10 minutes or until potatoes are tender. Add crawfish to the wire basket, stirring them a bit; cook an additional 4 to 5 minutes (being careful not to overcook the crawfish). Remove wire basket from pot.
  5. To serve the traditional way, cover a table (preferably outdoors) with thick layers of newspaper. Spill the contents of the basket (onions, potatoes, sausage, mushrooms, and crawfish) along the length of the newspaper-covered table. They are best served hot.
Crispy Frog Legs

INGREDIENTS:

  • 5 lb's small frog legs
  • 3/4 cup lemon juice or vinegar
  • crushed ice
  • 1 cup milk
  • 6 eggs, separated
  • 2 tbsp olive or vegetable oil
  • 1/4 tsp salt
  • salt and pepper
  • 1 1/2 cups all purpose flour
  • vegetable oil

PREPARATION:
  1. Wash the frog legs thoroughly. Place in a large pan and sprinkle with lemon juice. Cover with crushed ice and refrigerate 1 to 3 hours.
  2. Combine the milk, egg yolks, olive oil and 1/4 tsp salt.
  3. Beat the egg whites until stiff. Fold into the batter.
  4. Sprinkle the frog legs with salt and pepper to taste. Dip legs into the batter then dredge in the flour.
  5. Fry until golden brown in deep oil heated to 375 degrees. Drain on paper towels.
Turtle Tips and Mushrooms

INGREDIENTS:

  • 1 – 2 lbs turtle meat
  • whole milk
  • 1 – 2 sticks butter
  • 1 cup chopped onion
  • ½ cup chopped red bell pepper
  • 1 lb sliced or whole fresh mushrooms
PREPARATION:
  1. Soak meat in salt water overnight. Drain.
  2. Soak the meat in milk for 3 hours. Drain.
  3. In a dutch oven or large pot, melt ½ stick of butter. Add the onion, bell pepper, mushrooms and meat.
  4. Simmer over medium low heat adding more butter as it cooks down. Continue to simmer until done stirring occasionally.
  5. Serve with your favorite steamed veggies and rice dish
Teriyaki Frog Legs

INGREDIENTS:

  • 1/4 cup margarine
  • 2 cups chopped onions
  • 1 cup chopped bell pepper
  • 1 cup fresh snipped parsley
  • 1 lb fresh mushrooms, sliced
  • 2 tbsp minced garlic
  • 1 1/2 tsp salt
  • 3 tbsp hot sauce
  • 2 cups de-boned frog legs
  • 1/2 cup dry white wine (that you would drink)
  • 1/2 cup your favorite teriyaki sauce
PREPARATION:
  1. In a large pot, melt the margarine. Add the onions, bell pepper and parsley. Sauté until onions are clear.
  2. Add the mushrooms and garlic. Stir well and continue to cook until mushrooms are hot.
  3. Add the salt, hot sauce and frog legs. Stir well.
  4. Add the wine and your favorite teriyaki sauce. Reduce heat to medium-low and simmer for 10 minutes.
  5. May be served over rice.
        Fried Crawfish Tails

INGREDIENTS:

  • 1 cup flour
  • 1/2 cup cornmeal
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 pound large cooked and peeled crawfish tails
  • 1 egg, beaten
  • 1/2 teaspoon prepared mustard
  • 1/4 cup evaporated milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
PREPARATION:
  1. In a bowl beat the eggs, add the milk, prepared mustard, salt, pepper, and garlic powder. Mix well. In another bowl, sift the flour, cornmeal and baking powder together and stir well to blend ingredients.
    Dip the crawfish tails in the egg-milk mixture, one at a time. Let drain a little then dip in cornmeal-flour mixture.
  2. Put on a plate until you have enough to fry.
  3. Drop in deep hot fat (390-400 degrees) and cook until golden brown.
  4. Drain on paper towels.
  5. Serve hot with catsup or tarter sauce.