{"id":7627,"date":"2021-09-21T21:29:54","date_gmt":"2021-09-21T21:29:54","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=7627"},"modified":"2023-01-23T11:16:56","modified_gmt":"2023-01-23T18:16:56","slug":"caribbean-crayfish-with-tastys-wet-rub","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/09\/21\/caribbean-crayfish-with-tastys-wet-rub\/","title":{"rendered":"Caribbean Crayfish with Tasty&#8217;s Wet Rub"},"content":{"rendered":"<p>I was served what the Anguillans call crayfish, but they\u2019re considerably larger than the Louisiana kind yet smaller than a spiny lobster. Don\u2019t ask me their scientific name. Substitute large <a href=\"https:\/\/www.seafood-harvest.com\/?s=lobster\">lobster<\/a> tails for them if they don\u2019t live in your neighborhood. The wet rub or marinade is from Dale Carty at <a href=\"https:\/\/www.tastyschicken.com\/pages\/tastys-flavors\">Tasty\u2019s<\/a> and it\u2019s quite unique. The yield is about 1 cup.<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>1\/2 cup freshly chopped basil<\/li>\n<li>1 1\/2 inch long piece of ginger, peeled and grated<\/li>\n<li>1 teaspoon dried oregano<\/li>\n<li>1 teaspoon thyme<\/li>\n<li>1\/4 cup olive oil<\/li>\n<li>2 tablespoons Scotch bonnet or habanero hot sauce<\/li>\n<li>2 large lobster tails, removed from the shell<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>In a bowl, combine all the ingredient for the rub. Add the lobster tails to the rub and coat well. Marinate for at least one hour in the refrigerator. Grill over medium heat for about 7 to 8 minutes a side, turning once. You will have to re-coat the tails with the rub when they are on the grill.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I was served what the Anguillans call crayfish, but they\u2019re considerably larger than the Louisiana kind yet smaller than a spiny lobster.<\/p>\n","protected":false},"author":4,"featured_media":7629,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[649,646,466,647,150,648],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7627"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=7627"}],"version-history":[{"count":3,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7627\/revisions"}],"predecessor-version":[{"id":7631,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7627\/revisions\/7631"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/7629"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=7627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=7627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=7627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}