Content

• To step
• Method 1 of 2: Eat crayfish
• Method 2 of 2: Host a crawfish party
• Necessities
• Tips
• Warnings

Crayfish may seem difficult to eat, but once you get the hang of it, you'll be able to eat them galore — like the people of New Orleans do. Speaking of Louisiana people, they know there is more to eating crayfish than just eating the meat. In places where crayfish are common, they are often eaten at the traditional “boils” - these are outdoor parties where socializing while waiting for the seafood is at least as much fun as the food itself. Learn the proper technique for eating crayfish, then teach your friends and family on your own "crawfish boil"!

To step

Method 1 of 2: Eat crayfish

1. Detach the head from the tail. Pinch the head between two fingers of one hand and hold the tail with your other hand. Turn the head until it comes loose.
   • The head should turn off quite easily. If not, the crayfish may not be fully cooked.
2. Vacuum the head. Place the open part of the cup between your lips and suck out the juices. In the Southern United States, this is considered a delicacy.
   • If the thought of this already makes you nauseous, you can of course throw the head away as well.
3. Break open the tail armor. Squeeze the tail armor with your fingers to break it open. Remove and discard the bowl.
4. Remove the "vein" from the crayfish. Hold the tail with one hand and peel away the outer layer of skin on the top of the lobster with your other hand. This is how you pull the intestinal tract, the black “vein” along the back of the crustacean, away. Discard the intestinal tract.
5. Eat the tail meat. The tail meat is the largest piece of crayfish meat. You can eat this meat right away or use it in another dish with crayfish. Crayfish étouffée, a traditional Cajun dish, and crayfish pizza are immensely popular in the southern United States.
6. Vacuum the scissors. Most crayfish have small claws that you can break open. Then you can suck the meat and juice from the scissors. Larger crayfish have large claws with pieces of meat that you can pull out and eat.

Method 2 of 2: Host a crawfish party

1. Invite your friends and family for a "crawfish boil". A crawfish boil is a crawfish party. Organize the party in the backyard, in a park or in another place outside. Crawfish boils are traditionally fun outdoor parties. To prepare for the party you will need the following things:
   • A place where you can eat outside
   • A pan / kettle with a capacity of approximately 200 liters
   • A large metal colander with handle
   • A kind of outdoor kitchen (like a large gas stove for camping)
2. Order the crayfish. Depending on how many people come, you will need about 10-15 pounds of crayfish. Order about one to one and a half kilos of crayfish per person. This may seem like a lot, but most of the weight is in the body parts that are thrown away.
   • Ask the local fishmonger if he / she can order a large amount of crayfish for you.
   • You can also often find crayfish at large markets and wholesalers.
   • They also stock crayfish in many supermarkets (most likely just not fresh).
   • Live crayfish should be kept cool and out of light until you are ready to cook them.
3. Wash the crayfish. This process is also called “cleaning the crayfish”. Place the lobsters in a large bucket and fill it with clean water. Use a large spoon or trowel to stir the lobsters for a few minutes. Rinse them and then put them in another clean container.
   • Do not leave live crayfish in the water for too long, otherwise they may drown.
   • Some people add a box of salt to the water to help purify the crayfish.
   • Crayfish that die will surface and should be discarded.
4. Place a large pan (about 200 liters capacity) over medium heat. Fill the pan halfway with water and bring the water to a boil. Add the following ingredients:
   • The juice and zest of eight lemons.
   • A pound of crayfish herbs.
5. Bring the water to a brisk boil. Add the following ingredients and let them cook for about ten minutes:
   • Eight onions, peeled and cut in half
   • Five kilos of new potatoes
   • Twenty corn on the cob, peeled and cut in half
   • Five balls of garlic, split in half.
6. Reduce the heat a little so that the water boils less hard. Place the crayfish in a wire basket or colander with handle. Lower the basket or colander into the water. Let it boil for another five minutes. Then turn off the heat and put the lid on the pan. Let the crayfish sit in this way for another half hour. Remove the lid from the pan and remove the basket / colander with the crayfish. Let them drain for a while.
7. Serve the “boil”. Place some newspapers over the outdoor tables that you have set up. Throw the vegetables directly onto the table and place the crayfish on top. Let the guests scoop their own portion on paper plates.
   • Put extra herbs, spices, butter and other condiments on the table.
   • If you'd rather not serve the boil in the traditional Cajun way, you can serve the vegetables and lobster directly on plates.
8. Teach your friends how to eat crayfish. Since this will be a new experience for many people, you can show how to turn the head off and suck it empty, how to break the tail armor, and how to eat the delicious meat.

Necessities

• Crayfish
• A place where you can eat outside
• A kind of outdoor kitchen (like a large gas stove for camping)
• A big bucket
• A large spoon or trowel
• A pan / kettle with a capacity of at least 200 liters
• A large metal colander with handle
• Eight lemons
• A pound of crayfish herbs
• Eight onions, peeled and cut in half
• Five kilos of new potatoes
• Twenty corn on the cob, peeled and cut in half
• Five balls of garlic, split in half
• Newspapers

Tips

• In America there are several names for crayfish. For example, they are called crawfish, crayfish, crawdads and / or mudbugs.
• Fresh crayfish can be caught all year round, but the typical catch period is between March and June.

Warnings

Eating raw crayfish can be dangerous to health. So make sure you cook the crayfish well.