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How to Eat Crawfish

It’s crawfish season in Arkansas. Maybe it’s crawfish season everywhere, I don’t know, but I participated in the eating of 25 pounds of the little red lobsters and it was a fun affair. They were from “Grandma’s Best” after all, and boiled in a whole lot of salt water.

Actually, I like a crawfish boil for its potatoes just as much as its crawfish. You see, sometimes, someone smart puts in potatoes, spices, whole lemons, sausage, peppers, and other divine things in with the crawfish pot, and there is just something about eating a potato, whole and steaming, that has just finished soaking up the spicy magic of the pot into its pores…

Let’s take a moment of silence to think about it.

Do you know how to eat a crawfish? Let’s do a step by step, shall we?

You start with one of these guys, whole. This was a rather large one.

“Hi Readers!”

He’s waving to you. I think he likes you.

1. Twist off the tail at the base of the head.

2. Now you will have two parts with their own distinct virtues.

3. The HEAD, should be sucked on for a few brief moments. That has that faint livery taste… it’s the brains… the je ne sais quoi…

4. Then you cast it aside in the pile. Next comes the tail, where the real meat is. Squeeze it at the base and peel back the little outer shell. As you strip it off you can usually peel off the digestive system with it. Some people eat it but… I was never one for crawfish colon myself.

5. Then you throw them into a pile, one by one. This is only 10 pounds. Fifteen more to go. Also, sometimes I like to melt a little bowl of butter and dip the tails into it before I eat them. Life makes more sense that way.

Have you ever had the little red lobster? Do ya love ’em? Hate ’em?

Go find some crawfish! Life will make more sense afterward.


  • Editilla~New Orleans Ladder
    Posted March 24, 2011 at 10:09 am

    Mz Thang!
    We’ve been Lovin’Yo Southern Exposure.
    Could you move yer’ass down here? Or at least open up a Branch Office, preferably close to Abbeyville, La.
    Think about it: anytime you wanted, you could pole your pirogue down to Cajun Claws and get yous soma’da Best Berlt Crawfish in’da Werlt!
    I’m tollin’ya, aaand we got almost everything else you like to track down and put on a spit or in da’pot!
    Of course we hang you on da’Ladder
    Thanks Yous!

  • Travis Cotton
    Posted March 24, 2011 at 10:23 am

    Here in Columbia, SC there is a fish market I can buy them from but the sign isnt out yet. Im guessing it will be soon. I love to on a Friday night buy about 5 pounds worth and a six pack of Sierra Nevada Pale Ale and go home, boil them up, and have a crawfish picking with my oldest son and daughter (who are not old enough to partake in the Pale Ale).

    My 5 year old wont touch them but I put the heads on my fingers and do a puppet show which she will laugh at to tears. Try it sometime!

    • Georgia Pellegrini
      Posted March 24, 2011 at 10:32 am

      That is awesome. I love the puppet show idea! What a great use of the heads : )

    • Editilla~New Orleans Ladder
      Posted March 24, 2011 at 7:18 pm

      Bwahahahaha! Crawfish finger-puppet show!
      hahahahahhahahaha!!!! You got’dat right, Brah!
      (:(:(: hahahahhahahahahahahaha! :):):)
      I just love this blog!

  • DessertForTwo
    Posted March 24, 2011 at 1:45 pm

    Absolutely LOVE this post! I love when you showcase Southern food 🙂

    Never forget to suck the heads! 🙂

  • Robert Ohm
    Posted March 24, 2011 at 8:01 pm

    Oh-ya gotta love crayfish. Believe it or not, we do have them here in South Dakota but we are a couple months away from being able to catch them here and we don’t get nearly the size or quantity of them as they do down south. I am just a bit jealous.

  • Jon Rowley
    Posted March 27, 2011 at 8:06 pm

    Those are nice looking crawfish in your photos. Good quality.

    I just attended what had to have been the first southern-style crawfish boil in Seattle. Crawfish (800 lbs) from Lousiana, sausage, potatoes, beignets. 8 piece cajun band, Louisiana beer and to add a Seattle touch…rain. A good time.

    Our local ones have a later season and are called crayfish. Usually you see crayfish cooked Swedish-style in fresh dill and salt and then marinated in a dill brine and served cold accompanied with acquavit. Our crayfish are bigger with a wider body and bigger claws.

    • Georgia Pellegrini
      Posted March 28, 2011 at 8:05 am

      I actually meant to get to the bottom of the difference between crayfish and crawfish… thanks Jon!

  • Susy Q
    Posted March 30, 2011 at 10:31 pm

    I don’t think I’ve ever had a crawfish, but they sure look good!

  • [email protected]
    Posted February 4, 2017 at 8:22 pm

    What do you call the part that comes out of the head when you pull the tail off ? Love crawfish. Erik

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