It couldn’t be easier to cook up a tasty batch of crawfish. You can pay a premium for them at a fish market, or just invest in a $25 crawfish trap and catch them yourself.
How to cook Crayfish:
Once you have a fresh batch, here’s the simplest way to prepare them:
- Place the crawfish in a large container and rinse them with fresh water until the water runs clear.
- Fill the container with water, and remove any crayfish that are floating. (Their meat goes bad quickly when uncooked, which is why crawfish and lobster are cooked live.)
***Do not cook and eat any crawfish that were dead before you cooked them***
Note: as long as you’re cooking a fresh harvest, this won’t be an issue for you. It really only matters when you’ve purchased crawfish that may not be as fresh, or have let your harvest sit a bit. (We keep ours on frozen “icees” in a cooler, and (so far) they’ve been fine for up to 36 hours.)
- Select a cooking pot that’s large enough to hold your harvest, with some room to spare.
- Place 4 or so inches of water in the bottom of the pot, add a little salt, and bring the pot to a rapid boil.
- Dump the crawfish quickly into the pot, reduce heat to a low boil, and cover the pot.
- Depending on how large the crawfish are, let the pot simmer for 8-15 minutes. (overcooking them can make them tough and chewy though)
- Drain the water, and serve with melted butter. Enjoy!
How to Eat Crawfish
How to eat crawfish, is a different matter. It does require a bit of effort, and is messy… but worth it. And, as long as you consider it entertainment and part of the fun, you’ll have a good experience!
- Have plenty of napkins available, and a bucket or bowl to place the scraps in.
- Select a cooked crayfish.
- Remove the tail by grasping the tail near where it joins the body. Then just gently pull. It’ll separate pretty easily.
- To get the meat out of the tail, just peel the shell off. Dip the meat in butter and enjoy! (if the “mustard” bothers you, you can always wipe that off)
- If large enough, you can also crack the shell and remove the meat from the claws.
- Toss the rest and the shell scraps into the bucket.
- Pick up another, and repeat!
If you have extra, you can refrigerate or freeze the cleaned meat. Use the crayfish meat instead of shrimp or lobster in your favorite recipes. Or, try some other crawfish recipe ideas that you might enjoy:
Crayfish Nutritional Value
There’s some good and some bad about eating crayfish. The worst is that a single serving makes up 40% of the average daily recommended cholesterol allowance.
But on the positive side, they are surprisingly low on fat (1% of the average daily allowance). They’re also a good source of protein (a 3 oz serving has 15g of protein). The meat also contains potassium, calcium, vitamin B6, iron, magnesium, and a high amount of vitamin B12.