CANADIAN CAJUN CRAWDADS
Contributed by John Harshbarger, Roscoe, Illinois
2 dozen large to medium fresh crawfish
3 cups water
1 bay leaf
1 tsp. black pepper
1 tsp. salt
1 tsp. cayenne pepper
1 tsp. garlic powder
Dipping sauce
4 tblsp. Butter
½ tsp. black pepper
½ tsp. garlic powder
¼ tsp. cayenne pepper
1 tsp. dried parsley
Juice of one lemon wedge
Place live crawfish in clean, fresh water for two hours or rinse well before boiling. Place 3 cups of water, bay leaf, black and cayenne pepper, salt, and garlic powder in a deep pot. Bring to rapid, vigorous boil and add drained crawfish. Boil for 5 minutes.
Meanwhile, prepare dipping sauce by melting butter on low heat in a small sauce pan, stirring in black and cayenne pepper, parsley, and lemon juice (can also be melted in a microwave).
Arrange crawfish on platter and serve with lemon wedges and butter dipping sauce. Serves John or 2-3 people as an appetizer.