Australian Red Claw crayfish is a delicacy in Australia with the texture and flavor of the flesh comparing very favorably with other commonly eaten marine crustaceans. Fresh red claw have a smooth lustrous shell, deep blue to green in color, with males exhibiting a bright red coloring on the margins of their large claws. Cooked, they present as bright red, typical of premium crustaceans. The meat is arguably more healthy than traditional seafood products as it is low in fat, cholesterol and salt. The meat is moist and firm, sweet and delicate, the claws are the sweetest. The Australian Red Claw is comparable to a fresh lobster. The meat is a great addition to pasta (ravioli) filling, an addition to salads, and seafood platters, or
use the Red Claw as an entrée. Red Claw are also ideal for soups and bisques, they can also be barbecued, steamed, grilled and pan
fried, in and out of the shell.
Preparation For Cooking
Before cutting the
redclaw crayfish or removing the tails, put them on ice or in the fridge for an
hour or two to put them to sleep. This will make preparation easier. To remove the digested food track from the crayfish
tails snap off the centre tail fin and pull the food trail out.
Red claw crayfish can be prepared by boiling in much the same way as
other crustaceans. The cooked crayfish should be a red color all over with the
flesh evenly white .Red claw are great cooked on the BBQ or under the grill. Cut Redclaw in halves,
wash, season with seasoning of your choice and cook. Brush the meat with seasoned butter or oils and
garlic, chives or dill. A few minutes cooking on each side is all it takes.