With spring in full swing, it’s officially peak crawfish season. These “mudbugs,” once a humble staple for Native Americans and Louisiana Cajuns, are now a global seafood obsession.
From how to source them to the art of the perfect boil, here’s everything you need to know to get in on the trend.
Hooking the Best Crawfish
The heart of crawfish country is Louisiana. Following a surge in popularity in the 1960s, farmers began to raise crawfish in flooded rice fields, turning the state into the nation’s leader in “crawfish-aquaculture.” Today, Louisiana supplies over 100 million pounds of crawfish to the country each year.
You can also find wild crawfish populations elsewhere. For example, they are an invasive species in Arizona’s Rim Country, where you can catch an unlimited amount with a valid fishing license.
Of course, you don’t have to do all the work yourself. At Angry Crab Shack, we save you the trouble and source our delicious crawfish directly from the Gulf Coast, Texas, and Louisiana!
The Art of the Perfect Boil
A traditional crawfish boil is the most popular way to cook, but it’s a process. Here’s how to do it right.
A typical serving size is 3-4 pounds of crawfish per person.
Step 1: Prep & Clean
Your crawfish are likely muddy. You must clean them before cooking. The best way is to do a “purge and rinse.” Place your live crawfish in a large tub and cover them with cool, lightly salted water. Let them sit for 10-15 minutes, drain, and rinse with fresh water until the water runs clear.
Step 2: Start Your Boil
You’ll need a very large pot with a strainer basket. As a rule, use at least 1 gallon of water for every 5 pounds of crawfish. Bring your water to a rolling boil and add your seasoning. You can use a pre-packaged boil mix or create your own with salt, cayenne pepper, paprika, garlic powder, and lemons.
Step 3: Cook Your “Add-Ins”
This is the most important step. Your “add-ins” take longer to cook than the crawfish.
- Add potatoes and sausage (like Andouille) to the boiling water first. Cook them for about 10-15 minutes.
- Next, add your corn on the cob and cook for another 5 minutes, or until the potatoes are almost tender.
Step 4: Cook the Crawfish
Now it’s time! Bring the water back to a hard, rolling boil. Add your live, rinsed crawfish to the basket and lower them in. Let the water return to a boil and cook for only 3-5 minutes. Be careful not to overcook them, or the meat will be mushy and hard to peel.
Step 5: The Soak (The Secret to Flavor)
Don’t just pull the crawfish out!
- Turn off the heat.
- Carefully dump a bag of ice into the water. This drops the temperature, stops the cooking process, and—most importantly—causes the crawfish to absorb all that delicious, spicy seasoning.
- Let everything soak together for another 15-20 minutes.
Step 6: Drain and Serve
Lift the strainer basket, let the water drain, and dump everything onto a newspaper-covered table. It’s time to eat!
No Plates, No Forks, No Problem!
Eating crawfish is almost as much of an art as cooking it! For first timers, it can seem intimidating but once you have the hang of it, you’ll be a pro in no time.
To begin, grab the crawfish between your thumb and index fingers on the head and tail. Firmly push the tail towards the head while twisting, ripping it in two. Take the tail and separate the meat from the shell, using your hands or mouth, and enjoy! You can also suck out the juices from the crawfish head. Toss the empty shells and grab your next bite. It tends to be quite a messy meal, so when you’re eating out take advantage of Angry Crab Shack’s crawfish “amenities” which include a bib and gloves for easy cleanup.
Crawfish boils are best enjoyed with friends and often a popular stable at celebrations such as birthdays, graduation parties, and anniversaries as well as a popular fundraising event for local organizations and charities.
