Categories: Russian, Rus, Slavic, Euro, Ethnic, Seafood, Appetizer
Yield: 6 servings

2 lb Crawfish fresh are best
3 qt Beer
2 ea onions 1/4′d
3 ea Bay leaves
2 tb Kosher salt
1/3 c Dill fresh minced
6 ea Cloves whole
2 tb Dill seed
1 ea 1″ piece ginger peeled

Brig your beer to a boil in a large pot.
Add onions, bay leaves, salt, cloves dill seed, dill & ginger.
Boil for 5-6 mins.
Rinse crawfish in cold water.
Put crawfish into boiling pot & cook for 6 mins.
Serve at once.

ORIGIN: Dr. Sergei Platinuk, Boyarka-Ukraine, circa 1997