Get your Mardi Gras on with grilled crawfish served with homemade Old Bay aioli.
This is one of my shortcut recipes that I take on camping trips to elevate our trip to the 5-star glamping level.
I’m pretty far from the Louisiana bayou, so I use pre-cooked crawfish from the freezer section. If fresh crawfish is easy for you to source, boil it before your camping trip and freeze it.
The day of your fabulous campfire dinner, take the crawfish out of the freezer to thaw. When it’s dinner time, light the campfire, and place a grill grate on top. Then, dump on the mud bugs and squeeze with lemons.
The Old Bay Ailoi can be made in advance and stored in the fridge, until dinner time.
Camping Reminder: Be sure to dispose of all of the shells. Otherwise, wily coyotes might swing by once the fire is out to grab their share of the Mardi Gras fun.
Grilled Crawfish with Old Bay Aioli
- 2 lbs Frozen pre-cooked crawfish, thawed
- 2 lemons
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Old Bay Seasoning
- Heat your grill or campfire to high. Dump the bag of crawfish onto the grill. Squeeze the juice of one lemon over the crawfish.
- Cook for 10-15 minutes, turning occasionally until the crawfish are heated through.
- Twist the tails off of the crawfish and remove the meat. Squeeze the juice from the other lemon on top of the tail meat. Serve with aioli.
- Combine the mayo, ketchup and seasonings.