Easy Crawfish Tail Recipe
Garlic Butter Crawfish Tails are easy to make and full of flavor. Delicious crawfish meat is coated in a garlic buttery sauce with a hint of white wine. You can serve this Louisiana staple as an appetizer or dinner with your favorite pasta of choice!
Servings: 2
Equipment
Ingredients
- 1/2 pound crawfish tails peeled and deveined
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 tablespoon white wine
- 1 tablespoon lemon juice
- salt and pepper to taste
- optional chopped herbs like basil or parsley for serving
Instructions
- Add butter and olive oil to a large non-stick skillet over medium heat.
- Once hot, add minced garlic and sauté for about 1 minute or until fragrant.
- Add crawfish tails and sauté for about 1 minute on one side or until just beginning to turn pink. Then flip. (If your crawfish is already pre-cooked, you'll only need about 1 minute to heat them through.)
- Add wine and lemon juice and season with salt and pepper. Bring to a simmer for 1-2 minutes or until the crawfish tails are cooked through. (Make sure not to over-cook your crawfish meat.)
- Remove from the heat immediately. Sprinkle with chopped basil or parsley. Serve over pasta or rice and enjoy!
Notes
- For this recipe, crawfish must be peeled and deveined before cooking. If you use the whole crawfish, go ahead and take care of this ahead of time.
- An easy trick to prevent your butter from burning is to add a bit of oil to the mix. This makes for a better garlic butter sauce.
- Make sure not to overcook your crawfish tail meat. Crawfish tail meat cooks fast, so be careful not to overcook!
Nutrition
Calories: 138kcal | Carbohydrates: 2g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 64mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg