Crayfish - an appetizer of whole boiled river crayfish with or without additional ingredients. Crayfish are put in a bowl with cold water or milk for several minutes, then they are thrown alive into boiling salt water and boiled for about 10-15 minutes. Carrots , onions , greens ( parsley , dill ), bay leaves , and nettle leaves can also be added to the pan.
More complicated cooking methods are frying in oil , adding white wine , sour cream , cloves , caraway seeds , pepper, and others during cooking.
When serving, crayfish can be poured with the decoction in which they were cooked, and a special cancer sauce (a mixture of broth, flour and butter) can also be prepared.
Crayfish are traditionally considered one of the best beer snacks.
All parts of the carcass of the cancer are edible, except for the carapace, mustache and digestive tract, but usually they eat only claw and abdomen meat (called the tail or the crayfish in the home).