Courtesy of Hoffman Media.
- 6 Tbsp. kosher salt
- 4 lbs. live crawfish
- 2 cups butter, softened
- 2 Tbsp. Cajun seasoning, such as Slap Ya Mama
1.) Fill a large pan with water. Add kosher salt, and bring to a boil over high heat. Add crawfish, and cook about 1 minute. Transfer crawfish to a large ice bath.
2.) With a sharp knife, cut through shell on belly side the entire length of crawfish. Remove vein, and remove sack behind eyes in head. Rinse crawfish thoroughly, removing any remaining sediment.
3.) In a medium bowl, combine butter and Cajun seasoning, and beat at medium-high speed with a mixer until smooth and creamy. Cover, and refrigerate up to 3 days.
4.) Spray grill basket with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Place crawfish in grill basket, and grill, shaking basket occasionally, until shell turns bright red and meat is cooked through, about 6 minutes. In a small saucepan, melt butter mixture over medium-high heat. Serve melted butter with crawfish.