This recipe was even simpler than the previous one. There
are only two ingredients: crayfish and dill (I’m not going to count water and
salt as ingredients). We made it the day after the island party, after we put
away all of our stuff.
The boys and I had collected enough crayfish to try out this
recipe, but not really enough to make a big meal out of it. So we bought some
more at Schnucks. The only way you can buy them there is fully cooked, so the
Schnucks crayfish weren’t part of the recipe.
We never did make it down to Table Rock Lake in pursuit of
the big crayfish, so we just had the small mid-Missouri ones to work with. They
were tasty, and the boys and I consumed and enjoyed a few, but we were all a
bit more drawn to the big ones from the store. They certainly weren’t better,
but they were so much bigger it was hard to pay much attention to our catch.
The ones we caught were so small, they were fun to try, but not really worth
the shucking if you were trying to make a meal of them.
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