Fresh Boiled Crawfish Tails Platter
Fresh Boiled Crawfish Tails Platter
Cooked crawfish tails in a deep glossy red, curled and split so the white meat shows through. A full platter is packed on the kitchen pass beside squeeze bottles of sauce, then four tails are set on a small white plate on a wooden table with a glass of water, and five more are arranged on a plate by the sink.
The shells are hard and the tail meat is sweet and firm. Warm them through in a covered pan with chilli, garlic and butter, or serve them cold with a dipping sauce.
- Cooked tails, shell on
- Deep red shell, white meat
- Sweet and firm
- Reheat with chilli and garlic butter
Keep frozen at -18°C or below. Thaw in the refrigerator and reheat thoroughly before eating.
Details
Cut and cleaned at the counter, then packed cold for the trip home.
Handling & storage
Everything leaves the counter chilled, so it reaches your kitchen in the condition it left in.
Keep it cold, cook it soon, or freeze it straight away, and follow the storage note inside your order.
