Several days ago, Bacolod Central Market had, what looked like a ton, of crayfish for sale! At P50 a kilo, it was a pretty good buy, too. Crayfish look like baby lobsters, complete with claws. We only buy crayfish if they are still alive and they were at Central Market.
There are a number of different ways to prepare these delicious shell fish, depending on if you like them hot and spicy or mild. Adding red pepper flakes or actual chili peppers to the water when boiling the crayfish will kick them up a notch. Steaming will work, too. Once the crayfish turn red in color, they are ready to eat!
A dip will add to the taste of crayfish. Melted butter is a favorite. I like cocktail sauce, so I make my own using ketchup, wasabi or horseradish and lemon, lime or the local citrus known as kalamansi. Using your imagination to create a dip for crayfish is part of the enjoyment of eating.
A plate of Crayfish
If you want to create a festival atmosphere to feed many people, you can have a Crayfish Boil! It is always a big hit among hungry people unless they just don’t like seafood. A large 3-5 gallon pot is needed for the Crayfish Boil. You can add other shellfish, such as clams and/or mussels. A few crabs thrown in will brighten up a few faces. Other ingredients include corn on the cob, potatoes, smoked sausage, two heads of garlic, bay leaves and 2 or 3 large onion. Be sure to season the water to your taste with herbs and spices before boiling. Boil the garlic, onions, corn and potatoes first before adding the smoked sausage and then the shell fish go in last.