Cray Fish Boil
Friday, July 27th, 2007When you’re Up North, you just got to try some new things. Most people fishing our lakes see crayfish (some call them crawdads) along the shore of the lake and, occasionally, a fisherman will snag one while dragging the bottom for walleye. There are two kinds of crayfish that I’m aware of in our Woman Lake chain of lakes. The native crayfish is the smaller green crayfish. It’s a favorite food of bass, walleye, and perch.
But some time ago, a new species was introduced into area lakes, the rusty crayfish. Much larger and much more aggressive, it has taken over from the smaller greens and is now considered an unwanted, invasive addition. The rusty’s have been blamed for the decline of many of Woman Lakes weed beds and they are being studied as a factor in loss of walleye in Leech Lake.
So the guests of Pine Ridge Resort, in order to do their part in trimming the numbers of these unwanted critters, join together to boil them up and eat as many as we can. Three or four times a year, we have a crayfish boil here at the resort, depending upon the group. Some people just can’t quite get into eating them but others can’t get enough.
We get our crayfish from Dan Krone, noted Woman Lake fishing guide and taxidermist. Dan is licensed to put out traps on both Woman and Leech Lakes and always keeps a good supply ready for eatin. A couple of years ago, Ron Schara of “Minnesota Bound” did a special on Dan and the rusty crayfish and it was on a segment of Schara’s show. Dan usually brings in about 25 pounds of crayfish for a boil and I think the kids have as much fun playing with their dinner as they do eating it.

Jenna Langer, Kelly Meulener, Amelia Muir and Abby Wolf are pictured above trying to pick out their choice of dinner. From the look on Jenna’s face, she’s not quite sure about her grip on her choice. You do have to be careful when you play with your food. These rusty’s have some big pincers and if they get you with the pointed tip, they can draw
blood.
So once you’ve picked out your selection, the next step is cooking. Just like a lobster, they go live into boiling water. Chef Dan is seen below carefully adding his ingredients to the pot.

Looks a little nervous, himself, doesn’t he? Besides the boiling water, Dan throws in a few sliced lemons, some seasoning and a bit of salt. When the fish are almost done, we add the sweet corn to the same pot for about 5 minutes and then its time to eat.
Cracking crayfish to get out the meat is messy and fun at the same time. At least some people enjoy it. Others are a bit too squeamish and let Dan do the cracking. It takes quite a few crayfish to make a decent meal so everyone brings down some potluck to make up a great dinner. Here are the girls again, working away at a plateful of crayfish.

There aren’t usually many left over but, if there are, someone takes them for snacks. Dan keeps a sack full of claws in his freezer for munching in the winter while watching a movie. They are also great in a salad. One advantages of the rusty crayfish is that it has large claws which hold a very sweet piece of meat.
And then, there are the hard core crayfish eaters who suck the juices out the heads. We don’t see many hard core eaters here but we do have a lot who really enjoy the boils.
By the way, if you would like to try some, Dan can ship them to you or you can come up and get them here. They are shipped live packed in ice. You can get a hold of Dan through me here at the resort. Amelia’s dad is taking about 50 pounds home with him when they leave tomorrow for a big boil they have planned back in Illinois Saturday night.
So next time you head up north and you’re walking along the lake shore, keep in mind that a great treat is waiting for you right there in those rocks. Enjoy.



