How To Eat Boiled Crawfish?

There is an art to eating boiled crawfish, Louisiana style. This is the land of Lagniappe, which means something extra. There is the right way and wrong way of. Most Cajun children are raised from a very young age on how peel and how to eat boiled crawfish. Most adult Cajuns can eat crawfish as fast as they can grab one in their hand.

But first let me tell you a true story. I have to laugh about when I first brought my husband to one of my families crawfish boils. The children were peeling and eating crawfish much faster than my husband. My brothers were laughing at him and telling him that he was going too slow and that he was going to starve if he did not get faster. My husband, Ken, is from Texas so he never even seen a crawfish, little alone know how to peel or eat crawfish. But after the first year, he learned quickly, and Ken can now keep up with almost any Cajun

How to peel a crawfish – the short version:

When you pick up a crawfish you will see a head, two claws, or pinchers, and a tail. The meat that you eat is in the tail. Sometimes, when the claws are large, there is also meat inside them too.

When you look at the crawfish, you will notice his shell is layered, like shingles on a roof of a house. The first and foremost thing you do is to remove the head, by pinching or twisting it off.

How To Eat Boiled Crawfish?

Secondly you want to peel the first two layers of this shell, starting from the removed head, off and discard. Then with the other hand you will pinch, or hold tightly the tail. With the same hand that you pulled the head off with, you will hold the remaining part of the removed head of the crawfish. With a twist or two, pull the tail from the shell. This twisting action will remove the shell from the crawfish and leave the succulent tail meat.

When I eat crawfish I first break off the claws and set them to the side for later consumption. A lot of people suck the juice from the head after the head is removed. I don’t. The second thing that I do is to remove the black looking vein that runs along the back of the tail meat after the shell is removed.