*Order live crawfish from a purging facility that has been purging their crawfish live for 24 to 48 hours.
In a large pot, boil the crawfish in clean water at 215 degrees F for 5 minutes. Toss the crawfish with Cajun Claw's special seasoning or any Creole seasoning before serving.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Yields 1 portion
Recipe courtesy of Cajun Claws, 2011