Thaw frozen crayfish tails in your refrigerator overnight before cooking them.
Classic dishes featuring crayfish meat include étouffée, jambalaya, bisque and gratin. Less common but very tasty applications include soufflés, savory pies & turnovers, and mousses.
Of course, your crawfish dish need not be so complex. They’re tasty turned into a sauce with other ingredients and served over pasta, grilled and tossed in salads, or with mayonnaise or aioli on the side (how to make mayonnaise/aioli at home).
Flavored butters (aka compound butters) made with herbs, citrus zest, garlic or spices can be used to add richness and flavor to crayfish tails during cooking or at the table (how to make flavored butters).
Ingredients that pair well with crayfish tails include garlic, pasta, rice, chives, tomatoes, wild mushrooms (especially morels), tarragon, bell peppers, squab, cayenne pepper, brandy, shrimp, white wine, vinegar, bacon, butter, parsley, alligator meat, mustard, and seafood boil seasoning.
