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 Post subject: Cooking Crays
PostPosted: 28 Jul 2008, 18:47 
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how do you mofo's cook your crays when you pot them up? Freeze them after cooking or green and then thaw and cook? 7 mins a kg? 15 mins in total? have read different shit. After answers off Brett, Jack & Koops. Not interested in hearing from amateurs.

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PostPosted: 28 Jul 2008, 19:36 
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I asked those guys, was told 10mins per kilo and always cook before freezing. I chased down heaps of recipes and always go back to cold wrapped in lettuce! Amateur??? Maybe but I could give a s#@t! Still know what tastes good!

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PostPosted: 28 Jul 2008, 20:02 
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LOL.
I reckon you've caught more than me this year IH!
I go 12mins a kg. Cook then freeze.


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PostPosted: 28 Jul 2008, 20:08 
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all my cray are sacrificed on the BBQ. (sweet chilli, lime, cracked pepper)

otherwise, i put the meat in a coconut curry and simmer.

personally, i dont like the boiling method.


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PostPosted: 29 Jul 2008, 15:13 
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Sorry guys , you`ve lost me with the freezing - wtf would you freeze them for after cooking !

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PostPosted: 29 Jul 2008, 16:31 
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In the lead up to Xmas or someones birthday I'll freeze a couple incase the weather is crap just before hand.


Last edited by south935 on 29 Jul 2008, 22:58, edited 1 time in total.

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PostPosted: 29 Jul 2008, 21:39 
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gs wrote:
Sorry guys , you`ve lost me with the freezing - wtf would you freeze them for after cooking !


What they mean is just "Boiling" the Cray, and freezing the meat. Then you are free to defrost & cook the meat at a later date. Just like the crab and prawn meat you buy from a fish shop/supermarket.


Hope this helps, Shorerider.


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PostPosted: 30 Jul 2008, 09:44 
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thanks fellas - I take on board the replies , but I will still never ever have a cray in the freezer . They will be eaten while still warm or the next day !
You must be super-human , South ?

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PostPosted: 30 Jul 2008, 11:50 
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gs have you even bloody cooked cray before? Everyone knows that one of the most popular ways is to boil them up in a big wog pot, after cooked let them cool and wrap 'em up and freeze them. When you want one, thaw it and eat it cold with thousand island, lemon juice, or what ever shit tickles your fancy. You've farken interupted my replies on cooking crays with your rookie questions. Still waiting to hear how the master 'Blue Beard' (Brett) cooks his.

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PostPosted: 30 Jul 2008, 19:45 
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They don't even make it out of the water!

Try 'em in lettuce next time too, easy and farken bewdiful!

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 Post subject: Re: Cooking Crays
PostPosted: 06 Jan 2009, 17:09 
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We just usually boil them the same day, using clean sea water.
We've always just stuck to 20min boiling for anything over couple pound, the heat transfer through a cray is very rapid so size does not really affect how "cooked" it will be.
As for for freezing them? well they never make it to that point for us.
I don't believe in polluting cray flesh with all sorts of herbs and spices esp curries, it's nice enough as it is, perhaps some mayo or cray sauce.

just my 2c.

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 Post subject: Re: Cooking Crays
PostPosted: 03 Feb 2009, 15:54 
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As per former Lobster Direct Website:

Put desired amount of water in a pot. Add generous amount of salt. I use 1 mug since cray doesn't absorb much through exoskeleton.

Once the water starts boiling, place your cray in.

Now, once it comes BACK TO THE BOlL, start timing:

8 mins for small crays (700gm - 1kg)

10 mins medium (b/w 1& 2.5kg)

12 mins large. (2.5kg plus)

Remove cray from water and place in ice slurry. This will stop the cooking process.

As for method of cooking, whatever takes your fancy. BBQ fresh is superb as Badger mentioned. Garlic (for those who eat it) with olive oil, lemon juice, salt, pepper/oregano is great.

Freezing: Although there are differing opinions out there, I have spoken to a mate you has a PhD in food technology and freezing crays green is not ideal. They will usually end up watery on defrost and mushy on cooking. I personally freeze cooked, wrapping in glad wrap and bag or even newspaper to stop freezer burn.

My 2 bob's worth. I have never gone wrong on the above. This assumes a gas stove with a reasonable flame although I have also done the same on electric.

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 Post subject: Re:
PostPosted: 03 Feb 2009, 16:13 
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IH wrote:
gs have you even bloody cooked cray before? Everyone knows that one of the most popular ways is to boil them up in a big wog pot, after cooked let them cool and wrap 'em up and freeze them. When you want one, thaw it and eat it cold with thousand island, lemon juice, or what ever shit tickles your fancy. You've farken interupted my replies on cooking crays with your rookie questions. Still waiting to hear how the master 'Blue Beard' (Brett) cooks his.


The bump on this post reminds me of how much of a fuckwit you are mate. Good on you sitting on a forum giving blokes shit. I don't know what you're like on the other side of a computer, but you sound like a shit bloke. I know you've got this big tough guy stigma about you on the forum, but why dont you try relaxing a little. It's about having fun, not being a smartarse.


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 Post subject: Re: Cooking Crays
PostPosted: 03 Feb 2009, 17:35 
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 Post subject: Re: Cooking Crays
PostPosted: 04 May 2009, 11:27 
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when i lived in tassie i was a comercial crayfisherman for three years, and used to help in the van demon seafoods factory, the only reason to cook a cray before freezing it so that the flesh does not stick to the shell. and also so it lasts longer. also the only two ways to buy a cray is either cooked and frozen or fresh and live. its not reccommended to freeze them green because they go shite and dont turn out half as nice.

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