Delicious Garlic Butter Crawfish Tails Recipe [So Juicy!]

★★★★★ 5 from 1 reviews

Garlic Butter Crawfish Tails are simple to prepare and delicious.

The meat of the crawfish is coated in a buttery garlic sauce with a hint of white wine.

This Louisiana classic can be served as an appetizer or as a main course with your favorite pasta!

BEST CRAWFISH TAILS RECIPE

This crawfish tail meat recipe, along with Sriracha Shrimp and Fried Oysters, takes less than 10 minutes to prepare and is one of our favorite seafood meals.

Crawfish are a less expensive alternative to more expensive shellfish like lobster. Crawfish tails are equally as meaty, succulent, and tasty as shrimp tails, despite their cheaper price.

This versatile mollusk can be prepared in a variety of ways. Crawfish can be used in any seafood boil or gumbo. We like soft crawfish meat sautéed in a simple garlic butter sauce for a change of pace.

INGREDIENTS YOU’LL NEED:

• Crawfish Tails: Use peeled and deveined crawfish tails. Allow them to thaw before cooking if you’re using frozen ones.
• To keep the salt level in check, use unsalted butter.
• Olive Oil: You can use regular olive oil.
• Garlic: For the best results, use freshly minced garlic.
• White Wine: For the greatest results, choose a high-quality white wine such as Martini, Sav Blanc, or Chardonnay. This component can be left out or substituted with chicken broth in a pinch.
• Freshly squeezed lemon juice
• Seasoning with salt and pepper.
• Chopped herbs, such as parsley or basil, are an option for adding fresh flavor and color to the dish.

Alternative Video Recipe: How to make Butter Garlic crawfish Tails

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HOW TO COOK GARLIC BUTTER CRAWFISH TAILS

• In a large nonstick skillet, combine the butter and olive oil.
• When the pan is hot, add the minced garlic and cook for 1 minute, or until fragrant.
• Add crawfish meat and sauté for about 1 minute on one side or until just beginning to turn pink. Then flip.
• Add wine and lemon juice, then season with salt and pepper. Bring to a simmer for 1-2 minutes or until the crawfish tails are cooked through. Remove from the heat immediately. Sprinkle with chopped herbs, and serve over pasta or rice

TIPS FOR THE BEST CRAWFISH MEAT

• Get all of your ingredients ready before cooking: Crawfish cooks quickly, so you’ll want to get started right away. Before you start the fire, gather all of your materials and ingredients.
• Check your crawfish tails carefully before cooking: Check to determine if your crawfish tails have already been cooked or seasoned. If that’s the case, you’ll need to make some adjustments. If you’re going to prepare raw entire rawfish, make sure you peel and devein them first.
• Use a butter and oil combination to prevent the butter from burning: Adding a little oil to the mix can help keep your butter from burning. This improves the garlic butter sauce.
• Make sure not to overcook your crawfish tail meat: Crawfish tail meat cooks quickly, so don’t overcook it!

HOW LONG DO CRAWFISH TAILS KEEP?

If you bought fresh crawfish, you should prepare them within two days of receiving them after keeping them in cool storage. You’ll have a lot more flexibility with frozen crawfish. Crawfish tails that have been peeled and cooked can be frozen and kept for up to three months. Thaw them out and add them to your favorite southern foods when you’re ready.

HOW LONG TO COOK CRAWFISH TAIL MEAT?

• Cooking frozen RAW crawfish meat takes only 2 minutes.
• Because you’re merely heating up pre-cooked crawfish tail meat, it cooks in around 1 minute.
• Cooking fresh uncooked entire crawfish with shells takes roughly 6 minutes on average.
• Cooking time for frozen uncooked entire crawfish with shells is around 8 minutes.

Pro Tips: If you buy frozen crawfish, make sure it hasn’t been pre-cooked and adjust the cooking time accordingly to avoid overcooking.

WHAT DO CRAWFISH TAILS TASTE LIKE?

Crawfish is often compared to a cross between crab and shrimp in terms of flavor and texture. Crawfish tails are meaty and have a pungent, fishy flavor that is sometimes sweet.

CAN I USE FROZEN CRAWFISH TAILS?

Absolutely! Because fresh crawfish might be difficult to come by, opt for the frozen kinds found at supermarkets or seafood markets.

WHERE TO BUY CRAWFISH TAILS?

Whole crawfish or crawfish tails can be found in the frozen seafood department of your grocery store. If you like to buy fresh, go to a fish market and see what’s on offer. Crawfish tail meat can also be ordered online.

HOW TO SELECT CRAWFISH TAILS

The actual Louisiana crawfish tails, which are of the highest quality, are the key to this simple and delightful dish.

They don’t come cheap! They’re also not that pricey, but beware of crawfish tails that aren’t grown in Louisiana. Cheap crawfish tails, which are frequently imported from other countries, lack the flavor and scent of true crawfish tails from Louisiana.

Unfrozen bags of low-quality crawfish tails will have a fishy odor and lack flavor when opened. They are rarely deveined, which means the vein must be removed before cooking and is a pain to do on your own if you buy them from a low-cost supplier. They don’t have as much of the thick and luscious fat that comes with Louisiana crawfish packages, which is disappointing.

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More Recipes to try

Crawfish Etouffee

Crawfish Etouffee is a famous Louisiana dish made with fresh crawfish tails, herbs, and spices in a buttery, creamy, and savory sauce that will leave you wanting more!

This Crawfish Etouffee is a great weekday supper for the whole family or even as a Lenten meal. This meal is best served with warm rice, but you can also serve it with a large loaf of hot French bread to wipe the sauce off the platter. You’ll be returning for more of this classic Southern dish in any case.

Etouffee
If you’re not familiar with Etouffee (French pronunciation: [e.tu.fe], English pronunciation: / AY-too-FAY), crawfish tails are stuffed with a rich, deep, and savory roux-based sauce, topped with the Southern holy trinity (onion, celery, and bell pepper) and a dash of heat.

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Crawfish Dirty Rice

A treasure in Louisiana are crawfish tails. One of our favorites is Tammy Abellard’s warm and soothing Crawfish Dirty Rice, which is a versatile crustacean that can be enjoyed in many different ways. The Holy Trinity of celery, bell pepper, and onion is the foundation for this classic recipe, which then adds more flavor as the ingredients increase in quantity. Crawfish filthy rice is a great introduction to Louisiana food if you’re hosting guests this summer who aren’t from the area. Suffice it on top of any entrée or stuff it inside your favorite chicken. You’ll be glad you did it.

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