Grilled Crawfish with Spicy Garlic Butter

Steps

• 1

  Bring a large pot of salted water to a boil and add the crawfish. Cook for 30 seconds. Remove from the pot and shock the crawfish in a bowl filled with ice water.

  Add A Note

  Ingredients

  • 5 Pound Crawfish, Live

  • As Needed kosher salt

• 2

  Cut through the shell on the belly side the entire length of the crawfish. This will help the meat cook evenly. Next, remove the vein along the body and the sack behind the eyes. Rinse thoroughly.

  Add A Note

• 3

  Combine the butter, hot sauce, cayenne, and garlic in a food processor. Process until smooth. Season with salt and pepper to taste and place in a cast-iron skillet. Set aside.

  Add A Note

  Ingredients

  • 3 Stick unsalted butter, softened

  • 1/4 Cup hot sauce

  • 1/4 Teaspoon cayenne pepper

  • 6 Clove garlic, minced

  • As Needed kosher salt

  • As Needed freshly ground black pepper

• 4

  When ready to cook, set the Traeger temperature 425°F and preheat, lid closed for 15 minutes.

  Grill: 500 ˚F

  Add A Note

• 5

  Place the crawfish directly on grill grates. Close the lid and cook until the shell turns bright red and the meat is opaque, flipping with tongs a few times, 10 minutes. In the last 5 minutes of cooking, place the cast iron skillet with butter on the grill grates to melt.

  Add A Note

• 6

  Remove the crawfish to a large mixing bowl. Season with salt and pepper and toss with the spicy garlic butter and chopped parsley. Serve immediately. Enjoy!

  Add A Note

  Ingredients

  • 1 3/4 Cup parsley, chopped

  • As Needed freshly ground black pepper

  • As Needed kosher salt