Crawfish, sometimes referred to as “Seafood Gold”, have been plentiful this year. The season began early, in late fall of last year, due to a warmer-than-usual winter. Apparently, this is due to an El Niño in the Pacific Ocean. We don’t care what caused it – we’re just glad it brought us more crawfish! It’s difficult enough to wait all summer and much of the fall for the crawfish season to begin, so the longer the season, the more Louisianians and people from nearby states can enjoy their boiled crawfish. And the warmer and longer the season, the larger the crawfish are. Look at the crawfish you just ordered – WoW! Look at their size! Almost like small lobsters, and even the claws have enough meat in them to be worth peeling apart!

Louisiana, due to its being adjacent to the Gulf of Mexico, has an abundance of many types of seafood, year round. But at this time of year, Crawfish are King! Though they can be prepared in many different ways and are used in many recipes, in this part of the country, the favorite way to eat them is boiled. Throw in the pot veggies like corn on the cob, potatoes, mushrooms, onions, and anything else you might think of and what a treat!

However, we realize that not everyone is comfortable with peeling boiled crawfish and it’s a skill to be learned and perfected. So in an effort to help and encourage anyone who has been fearful of this task, we will share our secret on how to eat boiled crawfish.

How to Peel and Eat Boiled Crawfish

Some folks here in Louisiana consider eating crawfish an Olympic event. It is definitely a skill to learn and practice, or you’ll be left at an empty table and not-so-full tummy with others who surpass your crawfish-peeling skills. Study this method and you will be able to compete with the best of us Louisianans.

• Grasp the head with one hand, and the body of the crawfish with the other.
• Gently squeeze the body near where it connects with the head and twist it until it separates from the head.
• Squeeze the tail to make it separate from the body.
• Peel or pull away the shell by “unwrapping” it from the body.
• You will probably want to remove the black line you see on the top by pulling it down the length of the body (we’ll let you figure out for yourselves what that is)
• Dip it in whatever sauce you like (or in none at all) and pop it into your mouth – So delicious!
• If the claws are large, carefully remove the pincher to extract the claw meat.
• You can suck the head, optional (if you’re brave)! It’s probably best that you don’t look into it first.
• Repeat….Repeat….Repeat….
• How many pounds can you eat? 3? 4? 5? More????

While good crawfish do not require any dipping sauce, many people like to use sauces to enhance the flavor. The most popular seem to be Ketchup or a Ketchup+Mayonnaise combination with added spices.

Are you intrigued? Would you like to see how crawfish are caught? We offer crawfish excursions. Call us for more information at 337-652-8870; visit our website at http://www.crawfishhaven.net/crawfish-excursions. Or, you may also book online.

Enjoy your crawfish and “Laissez les bon teps rouler”! (Let the good times roll)!

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