Boiled Crawfish with Horseradish Cocktail Sauce
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This simple boiled crawfish recipe kicks it up a notch for shrimp cocktail lovers.
Recipe information
Yield
10 Servings
Ingredients
sauce
1
7
2
1
3
crawfish
12
4
1
1
3
3
3
4
Preparation
sauce
Step 1
Whisk first 4 ingredients and 3 teaspoons horseradish in medium bowl to blend. Season to taste with freshly ground black pepper and more horseradish, if desired. Transfer to small bowl. DO AHEAD Sauce can be made 1 day ahead. Cover and chill.
crawfish
Step 2
Combine first 7 ingredients in 10- to 12-quart large pot. Add 4 quarts water and 2 tablespoons salt. Bring to boil over high heat, stirring until salt dissolves. Boil 5 minutes. Add crawfish and boil 5 minutes. Remove from heat. Add ice cubes to pot to stop cooking. Let crawfish sit in cooking liquid 15 minutes.
Step 3
Using slotted spoon, transfer all crawfish to large bowl. Reserve 10 whole crawfish for garnish. Working with remaining crawfish 1 at a time, hold head and body with 1 hand and twist off tail portion with opposite hand. Discard head portion. Peel shell off tail and clean tail. Place tail in medium bowl. DO AHEAD Can be made 8 hours ahead. Cover and chill tails and reserved 10 crawfish.
Step 4
Divide cleaned crawfish evenly among 10 dishes. Garnish with whole crawfish. Serve crawfish with cocktail sauce and lemon wedges.