It may come as a surprise that Romanians love crawfish. It is not exactly a wildly popular dish, but it is a delicacy prized by connoisseurs, especially people who dabble in fishing, professionally or otherwise. As such, lately in Romania some passionate souls have set up crawfish farms, making crawfish tails available even in supermarkets.
Crawfish is not a complicated dish to make, you simply boil them and then dip them in a simple garlic sauce. You should discard dead crawfish before cooking them. They also should be thoroughly washed of the mud they dwell in. Bring to a rolling boil a pot of fresh water to which you add a couple of tablespoons of salt. Boil the crawfish five to ten minutes, until they turn lobster red. Turn off the heat and let them cool in the water they boiled in. After shelling them, mash some garlic with salt into a paste, then add oil, as if making mayonnaise. You can also add some vinegar if you like it. The best part of the crawfish is the tail, and also the meat of the pinchers. Any kind of seafood sauce goes with it, obviously, making for a delicious meal rich in protein, with little fat to speak of.
A good indication of ways to prepare crawfish are recipes for cooking shrimp. One variation is stuffed crawfish. Set aside a few shells, then proceed to mince finely the meat, mixing with rice, finely chopped onion and finely chopped fresh parsley. Add salt and pepper to taste, stuff the shells, then boil on medium heat, serving hot. Enjoy!