Growing up was the best in Hawaii...easy dinner by going river and catching a bucket full of crayfish. It's a little time consuming to eat but awesome for pupus and beer on the side. Most Asian markets sell them fresh, my kids love when I bring them home alive. Does not taste the same when they are frozen but you sure can use frozen for this recipe.
- 1-2 lbs. fresh crawfish/crayfish
- 1 1/2 sticks salted butter
- 2 tablespoons chopped garlic
- 1 teaspoon lemon pepper
- 1 teaspoon paprika
- 1 tablespoon better than chicken bouillon
- 1/2 teaspoon cayenne pepper
Rinse and soak crayfish in water. Sauté butter, garlic and bouillon in wok or pot. Add crayfish and other seasonings. Cook until crayfish are completely red
**I like to then throw on the grill for the char taste or heat up next day on grill after juices have soaked up and butter is clumped on crayfish.