Rinse the cancers well under running water.
Transfer the crayfish to the multicooker bowl, add dill, salt and mustard, you can add another leaf of bay leaf if desired.
Boil water in a separate pan and pour it on the crayfish. Cover and cook in soup mode for 40 minutes.
Leave the finished crayfish in the broth for another 20 minutes, then they will be very juicy.
Remove from broth and serve.
Boiled crayfish in a slow cooker are very juicy, tasty and tender. It is very simple to cook them, adjust the spices and the amount of salt to your liking. Be sure to leave the finished crayfish in the broth so that they absorb it and become very juicy and with a rich taste. This is a great snack for a large company in nature with a glass of cold beer. Add mustard is not necessarily just a matter of taste. To determine the amount of salt at the end of cooking, break off one paw of cancer and try it, if necessary, add more salt.