Hot Waldorf Crayfish Recipe
Ingredients
| 1 lb. cooked crayfish tails, in shell | ||
| 2 medium red or green cooking apples each cored and cut into 8 wedges | ||
| Pecans and walnuts | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
Directions
Build a campfire and allow it to burn down to glowing coals.
Cut four 18 x 14-inch sheets of heavy-duty foil.
Place half of crayfish tails in center of each of 2 sheets of foil.
Top each with half of apple wedges and pecans.
Dot evenly with margarine.
Fold long sides of foil together in locked folds.
Fold and crimp short ends; seal tightly.
Place packets seam-side-down on remaining 2 sheets of foil.
Fold as directed above.
Place packets directly on coals.
Cook for 4 minutes.
Turn packets over.
Cook for 3 to 5 minutes longer, or until apples are tender-crisp and mixture is hot.
Cut four 18 x 14-inch sheets of heavy-duty foil.
Place half of crayfish tails in center of each of 2 sheets of foil.
Top each with half of apple wedges and pecans.
Dot evenly with margarine.
Fold long sides of foil together in locked folds.
Fold and crimp short ends; seal tightly.
Place packets seam-side-down on remaining 2 sheets of foil.
Fold as directed above.
Place packets directly on coals.
Cook for 4 minutes.
Turn packets over.
Cook for 3 to 5 minutes longer, or until apples are tender-crisp and mixture is hot.
Chef
