How To Eat Crawfish Like A Pro At Your Next Seafood Boil
A summertime seafood boil always hits the spot. From the spicy crawfish to the perfectly-cooked corn and potatoes, the Southern tradition is truly a time-honored experience. But if you didn't grow up in the South, it might seem a bit foreign to have someone dump huge pots of seafood and vegetables before you onto a table covered in newspaper. Before you dive in, there are some things to know that will have you looking like a local.
While typical northern seafood usually consists of shrimp, crab, and lobster, crawfish are different. Sometimes known as crawdads or mud bugs, these tiny lobster-looking creatures are mostly harvested and enjoyed in Louisiana. Unlike other shellfish, there's actually very little meat in a crawfish, so the typical amount to calculate per person is about 3 pounds, before shelling.
The fish are boiled in seasoned water, usually with ears of corn and new potatoes. This "crawfish boil" is then dumped onto a newspaper-covered table, and everyone digs in, sometimes accompanied by zydeco music and always accompanied by lots of slurping sounds.
Follow these steps to get the most out of your crawfish
Before you dig in, make sure you remove any watches or rings and pull back your hair, if necessary. It's best to wear dark clothing, as the crawfish juices will inevitably end up splattering. Don't bother with a plastic bib, though — unlike dining on lobster, this isn't the norm at a seafood boil.
Choose the biggest crawfish you can see in the pile before you, as those will have the most meat on them. Look for ones with a curved tail, too — straight tails often mean that they were dead before being boiled and are less fresh.
Once you've chosen your fish, it's time to get messy. Hold the crawfish tightly where the head meets the body. Using a twisting motion, break the head off from the tail. If you're feeling brave, you can suck the juices from the opening before getting to the meat. Set the head aside and peel the shell away from the body and tail, much like you would with a shrimp. Grasp the meat that's exposed and wiggle it to pull it out of the remaining shell.
What about the heads?
Don't forget about the heads. While a crawfish boil beginner might just cast this part aside, pros know that the heads of crawfish are actually just as delicious as the bodies, and they're an essential part of the crawfish flavor and texture.
Once you snap the head away from the rest, the inside of the head may appear yellow and not exactly edible. But go ahead and suck this out, gently pinching as you slurp. Go slow so that all of the buttery, spicy juices don't come out too fast.
After you've had your fair share of crawfish, be prepared to walk away smelling strongly of seafood and spices. Be careful not to rub your eyes, as the spices might sting them, and try rubbing a half a lemon over your hands to remove any leftover debris after washing. You might also want to change your clothes and shower, as you'll have been soaking in boil aromas for a while.