Proper crawfish eating technique
To Louisianans, crawfish is a delicacy and a tradition that has evolved elsewhere over the years. Crawfish is now cooked and served in many ways all over the country. But the art of eating crawfish is somewhat of a skill. When crawfish is served in a pie or as a side, no effort is required to eat it. But eating boiled crawfish at a crawfish boil is a whole different task.
Eating boiled crawfish requires you to break the shell and get the meat out of the crawfish’s tail. Crawfish are crustaceans and have a hard shell just like lobsters and shrimp. When first served a boiled crawfish and having it stare back at you, eating one of these little creepy crawlers can seem like a daunting task. But it’s actually quite simple and the delicious meet that comes out of it is well worth the effort!
Follow these steps on how to eat your first crawfish:
1. Tip for choosing a good crawfish: look for ones that have curled tails—this means that they’ve been cooked properly—and the bigger, the tastier!
2. Place one hand on the crawfish’s head and the other on the tail. Pinch the head so that you can twist it and separate the head and tail.
3. If you feel like being adventurous, you would now suck the juice and spices from the head of the crawfish.
4. Now you’ve just got the tail with the meat and you’ll need to peel the tail part of the shell off of the meat. What you’re left with is a small, shrimp-size piece of crawfish!
