The big one did not have the characteristic red tip after allMr. X said::hmm Interesting link. While our crays were all red, I think at least one of our larger ones might be one of those other non-native specifies, the decorative Australian redclaw crawfish: its claws had large bright blue-green patches, very distinctive and I think it had bright red tips like in the picture (I will double check when we cook them). It says they are incapable of breeding in the UK but nature is funny like that -- or perhaps they cross breed... or perhaps it was a pet (seems unlikely given the all the other cray around).
BTW I have been told of 2 other hot spots locally, on 2 other rivers
A few additional observations:
- There is not much meat on a crayfish -- it's all in the claws & tail, not the body.
- The crawdad recipe is excellent but note that quantities are for 10 lb of crayfish (1 to 2 bucket fulls? oops! :duh ), we only had 2.5 lb but used half the recipe! (Not a problem -- despite the v. large quantities of cayenne & salt - it was not over hot as the powerful cooking mix is strained & tipped away once the crays & "lumpy bits" are done).
- It required our 2 largest boiling pots (the big ones with 2 handles)
- The cooking mix is quite caustic on the eyes, the combination of lemon juice & cayenne pepper, along with the salt -- probably helps sterilize the crawfish of any bacteria, etc.. [Would probably be an excellent recipe for Mace too rofl ]
- Suggestion: add a side dish of spicey, peppered rice -- shelling crays is hard, hungry work!
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