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crayfish

The crayfish is a kind of small miniature lobster, not very caloric, but in addition, it is rich in protein. Beware of its fairly high cholesterol content, but their concentration of fatty acids helps to counterbalance this element. Discover the recipes based on healthy crayfish, the nutrient values of the crayfish, the number of calories, the vitamin, iron intake, etc.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
75 Cal
Lipids
0.8 G
Cholesterol
126 Mg
Sodium
184 Mg
Potassium
258 Mg
Carbohydrates
1.7 G
Protein
15.2 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
2.1 Mg
Magnesium
25 Mg
Food fibers
-1 G
Calcium
36.3 Mg

FAQ

How to choose crayfish ?
When you buy crayfish, look for living and active crustaceans with a shiny and firm shell. The crayfish must have active pliers and antennas, without strong odors or soft parts. If you buy crayfish that have already been cooked, look for crustaceans with a bright color and firm flesh. Avoid crayfish which have an unpleasant smell, which are flabby or which have soft parts.
How to keep crayfish ?
The crayfish must be kept in a fresh environment to avoid their deterioration. If you bought living crayfish, place them in a covered container and keep them in the refrigerator. Living crayfish can be kept in the refrigerator for a maximum of two days. If you have bought cooked crayfish, place them in an airtight container and keep them in the refrigerator. The cooked crayfish can be kept in the refrigerator for a maximum of two days.
How to cook crayfish ?
The crayfish can be cooked in different ways, but one of the most common is to boil them in a court-bouillon for 10 to 15 minutes, then dissect them and serve them with a sauce. You can also cook them in sauce, for example in a recipe for crayfish stew, or to grill them on the barbecue.
What are the varieties of crayfish ?
There are several varieties of crayfish, here are some examples: The crayfish of Louisiana (Procambarus clarkii) California's crayfish (Pacifastacus Leniusculus) The red leg crashes (Astacus Astacus) Marbled crayfish (Procambarus spiculifer) The white pliers crayfish (Cherax albidus)
What dishes go well with the taste of crayfish ?
The crayfish in sauce, which are crashes baked in a sauce made from crème fraîche, white wine and aromatic herbs. The grilled crayfish, which are grilled crayfish on a barbecue or a grill, seasoned with olive oil, garlic and fresh herbs. The crayfish crashes, which are crashes baked in a flavored broth with vegetables, white wine and spices.

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Index of Ingredients