Crawfish Recipes

Called both crayfish and crawfish, these tiny freshwater cousins to lobsters are firm and sweet. Plunged into boiling water, they cook through in just two minutes and easily soak up any seasonings, from classic Cajun spices to Asian-style ginger and garlic.

Crayfish Soup

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Get the recipe for Crayfish Soup »

Cajun Crawfish Eggs

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Get the recipe for Cajun Crawfish Eggs »

Abbeville Omelette

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Get the recipe for Abbeville Omelette »

Crawfish Boil

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Get the recipe for Crawfish Boil »

Crawfish Étouffee and Lemon and Olive Oil Sauce (Ladolemono)

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"I've labored many times through the archaic lingo and typos in The Picayune's Creole Cookbook version of this Cajun classic. But SAVEUR's Crawfish Étouffee is similarly authentic, was written for 21st century kitchens, and has no typos. Also, I love Psilakis' Ladolemono-- a very tart, lightly emulsified sauce from the Greek issue. But I'm partial: I used to suck on lemons as a child." _ --Marne Setton, Assistant Editor_ Get the recipe for Crawfish Étouffee » Get the recipe for Lemon and Olive Oil Sauce (Ladolemono) »Back to The SAVEUR Editors' Favorite Recipes of 2010 »

Hawk’s Crawfish

httpswww.saveur.comsitessaveur.comfilesimport2010images2010-127-sv135-crawfish-400×600.jpg
_ Donald Link, Link Restaurant Group, New Orleans_ "It was a rainy Louisiana day, and my dad was boiling a stockpot full of them under our carport. When he was done, he handed me this crazy-looking bug and told me to eat it." Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Cajun Seafood Boil

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Get the recipe Cajun Seafood Boil »

Crawfish Etouffée

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Get the recipe for Crawfish Etouffée »

Cajun Crawfish Salad

Cajun Crawfish Salad
Cooked and chopped shrimp can be used in place of crawfish for this Cajun salad adapted from one in Justin Wilson's Homegrown Louisiana Cookin' (Macmillan, 1990). Get the recipe for Cajun Crawfish Salad »

Crawfish Pasta

Crawfish Pasta
Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook. Get the recipe for Crawfish Pasta »

Crawfish Pie

Crawfish Pie
To make this Louisiana classic, a savory filling of crawfish, aromatics, and tomatoes is baked in a flaky pastry dough. Get the recipe for Crawfish Pie »

Cooked and chopped shrimp can be used in place of crawfish for this Cajun salad adapted from one in Justin Wilson’s Homegrown Louisiana Cookin’ (Macmillan, 1990).

HELEN ROSNER
Recipes

Crawfish Recipes

Called both crayfish and crawfish, these tiny freshwater cousins to lobsters are firm and sweet. Plunged into boiling water, they cook through in just two minutes and easily soak up any seasonings, from classic Cajun spices to Asian-style ginger and garlic.

Crayfish Soup

httpswww.saveur.comsitessaveur.comfilesimport2009images2009-02626-16_crayfish_soup_300.jpg
Get the recipe for Crayfish Soup »

Cajun Crawfish Eggs

httpswww.saveur.comsitessaveur.comfilesimport2009images2009-02626-65_cajun_crawfish_eggs_300.jpg
Get the recipe for Cajun Crawfish Eggs »

Abbeville Omelette

httpswww.saveur.comsitessaveur.comfilesimport2007images2007-06125-38_Abbeville_omelette_25028129.jpg
Get the recipe for Abbeville Omelette »

Crawfish Boil

httpswww.saveur.comsitessaveur.comfilesimport2009images2009-06121-crawfish-boil300.jpg
Get the recipe for Crawfish Boil »

Crawfish Étouffee and Lemon and Olive Oil Sauce (Ladolemono)

httpswww.saveur.comsitessaveur.comfilesimport2010images2010-01126-crawfish-etouffee400.jpg
"I've labored many times through the archaic lingo and typos in The Picayune's Creole Cookbook version of this Cajun classic. But SAVEUR's Crawfish Étouffee is similarly authentic, was written for 21st century kitchens, and has no typos. Also, I love Psilakis' Ladolemono-- a very tart, lightly emulsified sauce from the Greek issue. But I'm partial: I used to suck on lemons as a child." _ --Marne Setton, Assistant Editor_ Get the recipe for Crawfish Étouffee » Get the recipe for Lemon and Olive Oil Sauce (Ladolemono) »Back to The SAVEUR Editors' Favorite Recipes of 2010 »

Hawk’s Crawfish

httpswww.saveur.comsitessaveur.comfilesimport2010images2010-127-sv135-crawfish-400×600.jpg
_ Donald Link, Link Restaurant Group, New Orleans_ "It was a rainy Louisiana day, and my dad was boiling a stockpot full of them under our carport. When he was done, he handed me this crazy-looking bug and told me to eat it." Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Cajun Seafood Boil

httpswww.saveur.comsitessaveur.comfilesimport2013images2013-037-recipes-cajun_seafood_boil-500×750.jpg
Get the recipe Cajun Seafood Boil »

Crawfish Etouffée

httpswww.saveur.comsitessaveur.comfilesimport2013images2013-037-recipe-crawfish_etouffee-750×750.jpg
Get the recipe for Crawfish Etouffée »

Cajun Crawfish Salad

Cajun Crawfish Salad
Cooked and chopped shrimp can be used in place of crawfish for this Cajun salad adapted from one in Justin Wilson's Homegrown Louisiana Cookin' (Macmillan, 1990). Get the recipe for Cajun Crawfish Salad »

Crawfish Pasta

Crawfish Pasta
Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook. Get the recipe for Crawfish Pasta »

Crawfish Pie

Crawfish Pie
To make this Louisiana classic, a savory filling of crawfish, aromatics, and tomatoes is baked in a flaky pastry dough. Get the recipe for Crawfish Pie »

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