Simple crayfish salad recipe

I live in St. Augustine, Florida now and this is seafood and even crayfish land. Cray-fish (or craw-fish) resemble small lobsters; they are excellent as a salad, and are extensively used in garnishing fish salads. They are found in brackish waters, fresh waters and salt.

1. Boil the cray-fish for about 15 minutes until their shell turns color like lobster.
2. Remove the crayfish meat from the tails and the claws and pick out any usable meat from the shell. Remove any black or darken color parts. These are edible, but not as tasty for some.
3. Slice the meat into long strips lengthwise.
4. Create a normal bowl of salad by washing your favorite greens, from arugula to iceberg lettuce. I buy things that are seasonal.
5. Add tarragon and olive oil.
6. Sprinkle herbs of province.

Russians have countless lakes, rivers and access to the sea. Crayfish in the countryside might be like lobster is to Maine. Another alternative for the crayfish salad is simply with olive oil instead of mayonnaise which is what is commonly used in Eastern Europe for everything.

The word crayfish or crawfish comes from the old French meaning crab.  There are fresh and salt water varieties of crayfish.

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