How To Eat Crawfish The Right Way

Crawfish are crustaceans, animals belonging to the same family as crabs and lobster. They live in fresh water and are slightly sweet. They are also salty, so the actual flavor of the crawfish meat is anywhere between shrimp and crab.

The body structure of crawfish is similar to the lobster, way smaller in size. Their length ranges anywhere between 3 to 6 inches, so you can expect a smaller meat size as well.

Crawfish are generally found in ponds, lakes and rivers where they live their entire life. They feed on small animals found on these fresh-water sites as well as on organic matters. They are harvested mainly during crawfish season which lasts from late winter to early summer, with the peak harvest period occurring in the spring.

Also Known As Crayfish

Crawfish is also known by another name, crayfish. While "crawfish" is common in Louisiana and other Southern regions, people in the Northern region call it crayfish. Besides these two names, crawfish is also sometimes called crawdad, especially in the Midwest and Western regions.

Not all the parts of crawfish are edible. Though the main focus is on the tail, other parts can be consumed as well. Here is an overview of the different parts of crawfish:

Tail

The tail part of crawfish is also considered the body part and has the most meat. The meat is flavorful and is covered by shells outside. The shells are segmented and present in the form of rings. The segments can be easily peeled off, making the meat-eating process easier.

Once you crack open the shells, you’ll have access to the juicy, tender tail meat which has both sweet and briny flavor.

Head

The head is also considered a delicacy by many people. There is no such thing as meat in this part and all you can enjoy is juices that can simply be sucked out of the shell.

Other than sucking the flavorful juices present in the head, this part can also be used broths, stocks and to add seafood-forward depth to recipes.

Legs and Claws

There are ten pairs of legs in the crawfish that they use while walking. The legs themselves don’t contain much edible meat. These creatures do have hooks at the end of the legs which are used to hold substances and also to cling to the environment.

The claws present in the crayfish do have meat but in a very small amount. As the meat in the claws is harder to extract, people often discard it. Some, however, enjoy the challenge of cracking open the claws for the small yet flavorful bits of meat inside.

Non-Edible Parts: The digestive tract that runs through the tail meat is not preferred by many people. Though this part has no significant change in the flavor of the meat, the texture of this part is quite unpleasant. So, if you want to avoid the sandy texture of the digestive tract it's better to get rid of the digestive tract/ mud vein.

Enjoying crawfish might seem messy, but it's way easier than consuming other seafoods-to be real! Let's get into the individual steps to enjoy crawfish in a detailed way:

Step 1: Separate Head From The Body

The head of the crawfish should be separated from the body at first. To do this, you need to hold the body of the crawfish in one hand and the head in another. After that, twist the head and the body in opposite directions, applying pressure enough to break them apart.

Tips: You can suck the flavorful juices present in the head of the crawfish instead of throwing it. All the natural juices and seasoning can be enjoyed perfectly, but this step is optional.

Step 2: Peel The Shell Rings

Now, it's time to rip the shells off from the body. The delicious tail meat is present inside the shell and can be pulled out simply by using hands. As the outer shell of the crawfish is segmented, you can peel off each segment or ring one at a time.

The end near the head of the crawfish is larger and that's the spot to begin with. These first few rings are easier to break, just a gentle pressure is sufficient to remove these soft parts. The meat that is present inside the shell gets exposed once the large few shells are broken.

You can see a dark line that runs through the tail meat, present in the middle of the meat. This part is edible and doesn't affect the meat's taste, but most people tend to ignore it due to its gritty texture. This dark structure is actually the digestive tract of the crawfish and is termed "mud vein".

Step 3: Enjoy The Meat

Now comes the time to enjoy the tender meat, the result of all the peeling and preparation. The juicy crawfish meat can be savored with the help of fingers, pulling them away gently, or you can even give the tail a little squeeze to release the meat in one smooth piece. There are many ways to enjoy the sweet meat, some of them are as follows:

• Melted butter is the perfect dip for crawfish.
• For anyone loving spicy twists, go for cocktail sauce.
• Cajun dip is also a signature way to enjoy crawfish.

The crawfish meat is generally enjoyed on its own and without any sauces or seasoning but there are many creative ways developed to enjoy the meat which are included below.

Some Other Ways To Enjoy Crawfish Meat

Crawfish can also be enjoyed in other different ways. Let's explore the ways you can make a meal using crawfish:

Crawfish Pasta: Imagine creamy pasta made using succulent tail meat of crawfish! This great pairing doesn't require extra ingredients, you just need to have your regular pasta, garlic, butter and cream. For an extra twist, try using Cajun seasoning as well.

For the preparation, sautee the crawfish tail first and then make the creamy sauce. Complete the dish by tossing in the cooked pasta and garnishing the dish with extra Parmesan and herbs.

Crawfish Casserole: Crawfish casserole is a great food option during gatherings. Like any other casserole, you just need to bake the crawfish tail meat with rice, seasonings and a topping of breadcrumbs and cheese.

All the ingredients when baked with creamy sauce gives a golden and bubbly dish that will standout in any occassion.

Crawfish Rolls Sandwich: This dish is similar to lobster rolls. Here, you serve crawfish meat in a soft roll instead of the lobster meat. With little preparation, this easy-to-make dish is a convenient meal option for anytime of the day.

To make a perfect and delicious crawfish rolls sandwich, saute crawfish first and use a little butter, lemon juice, and seasoning while sauteeing. Place all the sandwich ingredients and complete it with some hot sauce. 

Crawfish Pie: You can also prepare a pie using crawfish. To prepare one, cook the crawfish tails first, with other filling ingredients onions, bell peppers, garlic, and Cajun seasonings. Mix these ingredients with a creamy sauce and pour into a pie crust.

Bake the whole pie until the crust gets perfectly flaky. This can be another dish that you can prepare in gatherings. It's fulfilling as well as equally comforting!

Besides normal preparation, crawfish has been used in traditional dishes since may years. Here, we will explore the dishes that are traditionally important in different cultures:

Crawfish Boils

Crawfish boils are simple to prepare but quite enjoyable. The boils are generally prepared for a gathering and a common tradition followed by people around the South. Here's how to prepare it:

• Start by gathering a giant pot, a stirring paddle long enough to cook in the pot, long skimmer ladle.
• Before starting the cooking, you need to clean the crawfish. While cleaning, you should throw away all the dead crawfish, if present.
• Now, fill the giant water with water and liquid boil, seasonings, salt and cayenne pepper to the water.
• Next, it's time to add the veggies. Get onions, lemons, potatoes, and a pineapple (depending on your preference) and it to the pot.
• As the mix comes to a boil, you should add carrots, mushrooms, olives and garlic. Continue boiling.
• Finally, it's time to add the crawfish. You can also add any other meats including sausages to the pot.
• For a more spicier version, add more cayenne pepper.
• After boiling for another few minutes, turn off the heat followed by adding the cauliflower, corn and green beans.
• The final mix should be then allowed to rest for 20 to 30 minutes, so the crayfish absorbs all the flavors.

All the added ingredients are strained from the broth and sliced into small pieces. Afterward, the broth that still contains the crawfish is further cooked and left as such to allow them to absorb all the flavors. Cajun dipping sauce is what complements all the ingredients in this recipe!

Crawfish Etouffee

Crawfish Etouffee is also a Cajun dish that is prepared using the tail meat of the crawfish. This creamy, sweet gravy is from the bayou region of Louisiana and is typically served over rice.

• For the roux, take a pan, heat it and melt the butter. In the heated pan, add the flour and stir continuously, once the color changes turn off the heat.
• Add all the vegetables needed for the recipes; onion, bell peppers, celery and garlic. Cook on medium heat for a few minutes.
• As the vegetables start to soften, it's time to add the Cajun seasonings, salt, cayenne and stock. You can also use broth for the recipe.
• Once the mixture boils, let it simmer for about half an hour. Simmering on low heat will be best, as it will give the best flavors to the gravy.
• Finally, it's time to add the crawfish tail. After boiling the mix, remove the pan from the heat and add parsley.
• The etouffee is served over white rice and it's best when enjoyed hot! For more spice, add more cayenne pepper.

Jambalaya

Crawfish Jambalaya is also a Southern dish, a one pot dish whose base is rice. In this particular jambalaya which is prepared occasionally, the meat of the crawfish is used. Use the steps below to prepare it for gatherings:

• In a heated Dutch oven, melt butter. You can also add extra oil.
• Take sausages and cook them in the butter and oil mix.
• Remove the sausage and add onion, green bell pepper and celery next. Stir fry the mix.
• As the mix starts to soften, add rice and stewed tomatoes.
• Let the mix boil, and cook in low heat until the rice is completely cooked.
• Finally, add the crawfish and the cooked sausages. Cook for about five minutes and serve with Tabasco sauce.

Other Regional Dishes

Crawfish bisque, crawfish cakes, crawfish pie and crawfish boudin are some popular dishes in the South. Crawfish Monica and Janga soup are some dishes that come from the northern region of America.

Except for these dishes, cajun popcorn, ekwang and edikaikong are also popular in other regions of the country.

There are many types of crawfish found in freshwater habitats around the world. Some of the popular ones are:

Red Swamp Crawfish

These crawfish exactly resemble miniature lobsters and are the most harvested ones. They are common in the southern United States, particularly Louisiana and makes a staple in Cajun cuisine. The ones you find in the crawfish boil are these red swamp ones.

The shell of the red swamp crawfish is dark red. Their fishing starts in August and ends in around November.

Blue Crawfish

Blue crawfish are less commonly found and are endemic to Florida. They are explorers, you will hardly find them hiding under rocks.

They have eye-catching blue shells and have a body size ranging from 4 to 5 inches. Due to the fact that how rare they are, they are also bred in tanks and sold thereafter.

Common Yabby

Common yabby is a vulnerable species of crayfish and is mainly found in Australian freshwater. They survive by feeding on dead and decaying matter and are harvested in the summer and early autumn.

Other Species

Marmorkrebs and white river crawfish are some other species of crawfish that are commonly enjoyed as a delicacy in different culinary traditions. The flavors and textures of different crawfish are what make them celebrated ingredients in cooking.