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Thursday, June 10, 2021

Creek Gourmet: Sauteed Garlic- Lemon-Thyme Butter Crayfish

It's that time of year again and I can't wait.  My sister Bonnie and her husband J.R, who are both avid 'outdoorsmen' gift me with small bounties of local Virginia crayfish, caught fresh from the creek near their hunting cabin, deep down in a hollow, the same place we found our first Morels.  They have been a bit scarce over the past two years, hauls so small, they leave them, in hopes of a larger haul in the near future.  On a gorgeous day maybe two weeks ago, before the rains finally made it to our region, we got together and helped her with some watering of the expansive garden plot down at the cabin,  full of rich, red soil.  After toting fresh water from the creek in 5 gallon buckets, I went back to enjoy the natural beauty of the landscape and the man made pond, where we helped to feed the newly restored and restocked fish, juxtaposed to the cabin site.   

As I walked along the winding creek, I paid close attention to the deeper sections and noticed movement from small fishes and ultimately langoustine looking critters, scuttling amongst the mud and pebble laden bottom, plus around and under mossy rocks.  I even observed a crayfish noshing on another crayfish, apparently that is not uncommon with these guys, creek cannibals indeed!  They bait the traps with protein, usually a good sturdy chicken leg, raw preferably, because it has staying power and isn't easily conquered by the hungry brood, and they seem to like it very much!    The traps remain submerged until a decent haul is amassed.  Sometimes, they may eat the bait and scurry away, given enough time between trap checks.   The crayfish remain alive all the way up until the time to cook them arrives, being transported in a bucket with fresh creek water.

With the hardest part being done, the fun and most delicious part is just around the corner.  I give these "mud bugs" or "crawfish", as they are known by in the lower lying states, namely Louisiana, a good time in a sink pool, for around 2 to 2 1/2 hours, refreshing the water many times over.  I swish and slosh them a bit with a rubber spatula.  I plan to use a scrubby brush on their little hands and bodies for the next time around, as I have observed on every Mukbang video featuring seafood, for good measure.  Next, I transfer them to a large strainer or colander, shaking it constantly and running more cool water over them for the final rinse. 

The crayfish are ever moving and you will have to shake them down relentlessly.   I then chop copious amounts of fresh garlic, parsley and sprigs of thyme from my herb garden.  Then, I melt some  salted butter and a couple turns of the pan of good Organic Extra Virgin Olive Oil in a large saute pan and infuse it with garlic and thyme flavor, at a just warm temperature.  After about 5 minutes.  I turn the heat up to medium high and add the crayfish.  I shake and toss until all the crayfish are a brilliant bright red, about 5 minutes, dressing with the parsley, fresh lemon and cracked pepper, then transfer to a large platter, pouring the pan juices over.  

We eat them with our good, clean hands and lots of paper towels.  We lick our fingers too.   Man, I can't wait.

Beautiful and Tranquil Virginia Landscape

There were small, medium and large alike.  I noticed one of the traps nearby, but it had yet to be baited. 


Virginia Crayfish, looking for food.

My sister Bonnie, watering their garden.



Virginia Crayfish hanging out in the sink

 
Sauteed Virginia Crayfish in Garlic Lemon Thyme Butter

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