How to Eat Crawfish

It is that time of year – the peak of crawfish season! Crawfish, also known as crawdads, crayfish or mudbugs are small fresh water crustaceans similar to a lobster with a hard outer shell and claws. Crawfish are known as a delicacy in the South, especially during the months of April and May. Beginning in January through the summer crawfish boils are major social get-togethers, particularly in Louisiana and along the southern coast.

Crawfish are most commonly found in humid areas in fresh water, mostly in the states of Louisiana, Mississippi and Texas. Although crawfish can be found in their natural environment, most crawfish is produced and harvested from ponds on aquafarms especially for that purpose, like catfish. Live crawfish is purchased in burlap sacks available from 10 pound sacks to 100 pound sacks.

If you are planning a crawfish boil, you should plan on buying an average of 3-5 pounds of crawfish for each person. In addition to the crawfish most people add sausage, potatoes and corn to the boiling pot. Some people also choose to add garlic or mushrooms. Whatever goes in the post, boiling crawfish is an art. The live crawfish must be “purged”, hence their name mudbugs, they are submersed in water to clean them. A very large pot is used, filled with water, salt and plenty of seasoning. Usually the vegetables are boiled first and removed, then the crawfish are added to the pot and boiled.

If you have never had the pleasure of eating boiled crawfish, they are indeed a delicacy. Remember, they are a cousin of the lobster. If you do find yourself lucky enough to be invited to a crawfish boil and it is your first time, follow the guidelines below on how to eat boiled crawfish and you will be a pro in no time!

1. If you haven’t already done so, grab a beer from the cooler and get one for a friend.
2. Pick the biggest and juiciest crawfish from the pile.
3. I hope you didn’t wear your best shirt, because this is a lot like barbecue.
4. Grab the head firmly with one hand and the tail with the other at the spot under the belly where the tail meets the head. Pull and twist the tail to separate from the head.
5. At this point it is optional to peel a couple of rings from the top of the tail to facilitate removing the tail from the peel.
6. Now, pinch the tail at the bottom and either pull the meat with your teeth and enjoy, or with your fingers and eat.
7. Also optional, this is the time when you suck the head. The head of the crawfish contains lots of juice and flavor that many call the “fat”. Squeeze the shell as you suck the flavor from the crawfish for maximum effect.
8. Be sure to get your t-shirt: “suck the head and pinch the tail”‘!