How to Cook Crayfish: Time, Water and Salt
Boiled crayfish are a classic summer snack to go with beer. They're simple to cook, but there are a few rules: use only live crayfish, boil them in heavily salted water with dill, and don't overcook them or the meat turns rubbery. Below we cover how long to boil crayfish by size, what to boil them in and with which spices, how to prepare them and how to eat them properly.
In short: drop live crayfish into heavily salted boiling water (≈1 tbsp of salt per litre) with dill and a bay leaf, boil them for 10–20 minutes depending on size, then let them stand in the broth for another 10–15 minutes. Cooked crayfish are bright red. Never boil dead crayfish.
How long to boil crayfish
The time depends on the size of the crayfish and is counted from the moment the water returns to a boil:
| Size | Boiling time | Stand in broth |
|---|---|---|
| Small (up to 10 cm) | 10–12 minutes | 10 minutes |
| Medium (10–12 cm) | 15 minutes | 10–15 minutes |
| Large (13 cm and up) | 18–20 minutes | 15 minutes |
Overcooking makes the meat tough and dry. Standing in the hot broth, on the other hand, makes the crayfish juicier and more flavourful, so don't skip that step.
What to boil them in and how much salt
- Salt – the water should taste noticeably salty, about 1 heaped tablespoon per litre. Crayfish take up less salt than you'd expect.
- Dill – umbrellas and seeds are a must, they give that signature aroma. Fresh or dried.
- Spices – bay leaf, black and allspice peppercorns, and garlic if you like.
- Variations – replace part of the water with light beer or kvass, or add a slice of lemon.
How to prepare crayfish
- Use only live, active crayfish. Sluggish or dead ones spoil quickly and can cause food poisoning – don't boil them.
- Rinse under running water. If the crayfish are from a pond and dirty, soak them for 1–3 hours in clean cold water (some soak them in milk) so they clean out.
- Rinse once more before boiling.
How to boil crayfish step by step
- Bring the water to a boil with the salt, dill and spices.
- Lower the live crayfish in one by one, head first, straight into the boiling water.
- Bring back to a boil and cook for the time that matches their size.
- Take off the heat and let them stand for 10–15 minutes in the broth – this is how they take up salt and aroma.
- Lift them out with a slotted spoon and serve warm, spooning over some broth.
How to serve and eat crayfish
Serve crayfish warm, with beer or kvass, sprinkled with dill. The main meat is in the tail and, in larger crayfish, the claws. Separate the tail from the body, peel off the shell and pull out the meat; spoon broth over them so they don't dry out.
Common mistakes
- Boiling dead crayfish – dangerous to your health.
- Too little salt – the crayfish turn out bland.
- Overcooking – the meat becomes rubbery.
- Not letting them stand – less flavour.
- Dropping them into cold water – crayfish go only into boiling water.
How long boiled crayfish keep
They're best eaten right away. In the fridge, boiled crayfish keep for up to 1–2 days, ideally right in the broth in a closed container. Don't keep them long or leave them warm – it's a perishable product.
❓ Frequently asked questions
How long do you boil crayfish?
Small ones – 10–12 minutes, medium – 15 minutes, large – 18–20 minutes from the boil, plus 10–15 minutes standing in the broth.
How much salt per litre of water?
About 1 heaped tablespoon per litre – the water should taste clearly salty.
Can you boil dead crayfish?
No. Boil only live ones: dead crayfish spoil quickly and can be dangerous.
How do you know the crayfish are done?
Cooked crayfish turn bright red. After boiling, always let them stand in the hot broth.
Do you need to gut crayfish?
Not before boiling. If you wish, remove the intestinal vein from the tail of the cooked crayfish.
Related: How to boil shrimp. More guides in culinary tips →
