Deadliest Crayfish!!

This summer we set out to battle the elements after the deadliest catch, Utah Crayfish.

We had scouted the rock beds at Skull Island across the Strait of Danger on an earlier trip. The rock beds looked promising for crayfish.  Our crews in the Southwestern and The Cornileius Mary began the trip to cross the strait.

Skull Island and the Strait of Danger

Soon we were dropping prospecting pots looking for that Honeyhole that would get our tanks full and us back to port sooner rather than later.  After a short soak on the pots, we were pulling full nets of 3 and 4  crayfish each haul!  At this rate we would have full tanks in no time!

Crayfish caught in the Net

My Crew

Soon we had our tanks full and were heading back to port for much needed relaxation and recreation.

Olympia, its in the Water

Now for prepration of a crawfish feast.  Anyone who has visited New Orleans during crawfish season has seen huge platters of the bugs come out with lemon, corn and new potatoes.  While they may look marginal, they are yummy!  So what's Scott Cooking?  Crawfish!

Crawfish Boil


1 big mess of crawfish, this particular boil we had 143, fed 6 people well
2-3 packages of seafood boil, found with the spices, Old Bay, etc. I used a Kroger Brand
1/4-1/2 C Cayenne
1 head of garlic, broken up, not peeled
3 lbs New Potatoes
2 Onions sliced
6-8 ears of sweet corn broke in half
2-3 lemons and/or limes


After catching crawfish, let them set in fresh water for at least 15-20 minutes to allow them to purge. Cornmeal can be added.  If needed, they can be kept in ice water for several hours.
In a very large pot (5-6 gal.) fill pot 1/2 full of water and bring to a rolling boil. Add seafood boil, Cayenne, Garlic and new potatoes. Let boil for approx. 5 min.  Add Crayfish, (alive).  Add Onions.  After 2-3 min, add Corn. Boil for 8-10 min. Just like lobster or crab, do not overcook!

Good stuff

To eat crawfish, break them in half at the tail, you can suck out the head (good spices up there) then break off the center fin of the tail and gently pull, the vein should come out with it. Then squeeze the meat out from the tail.  Then repeat, and repeat and repeat. Then have a beer. The Corn and Potatoes are also excellent.

To bad we had to risk our lives to catch these little buggers!

Thanks to Lindsey for some of the Photos, esp, the last one.

Summer Fresh Sloppy Joe's

I love Sloppy Joe's! And I love garden fresh tomatoes. This recipe combines the two!

1 lb Hamburger (resist the urge to buy low fat, remember, life is to short)
3-4 cloves garlic finely chopped
1 onion chopped
1 Chiptole Pepper in adobo sauce
3 t of above adobo sauce
1/2 t Cumin
1/2 t Cayenne
4 oz Beer
1 6 oz can of tomato paste
1/4 C ketchup
1/4 C Barbecue Sauce
1 2.5 oz can of sliced black olives
1/2 Green Bell Pepper
2-3 Garden Fresh Tomatoes
Toasted Onion Buns
Sliced Cheddar cheese
Thinly sliced Amato's sour pickles (only found in Maine)

Salt a Large Heavy frying pan. Heat to Med/High and add hamburger. Once fat begins to render, add garlic, onion, chiptole pepper, adabo sauce cumin and Cayenne. Brown hamburger but don't let garlic to burn. Deglaze the pan with the beer (I supposed you could use water). Turn the heat to Med/Low and the next 6 ingredients. Once it is nice and hot, spoon on top of the buns laid open face. Lay sliced cheese on top and then sour pickles.

A sloppy joe should have enough body not to run all over the plate but you should have to eat it with a fork.