Cookbook:Crawfish

| Seafood

Crawfish are freshwater crustaceans related to shrimp, crab, and lobster. They are also sometimes known as crawdads, mudbugs, or crayfish.

Characteristics
Crawfish come in a range of sizes—usually around 3–8 in (7.5–20 cm) long—and are frequently described as miniature lobsters. The meat is lean and largely concentrated in the tail. They are typically brown when alive, turning bright red after cooking.

Selection and storage
Crawfish are available live or cooked and frozen. When purchasing live, the crawfish should be lively and moving —discard any that do not move when nudged, and be on the lookout for off odors or damage. The live crawfish can be stored in the fridge, wrapped in a damp towel, for a day or two. Once cooked, crawfish meat should be separated from the shells and stored in the fridge for a few days.

Preparation
Before cooking, live crawfish should be cleaned to reduce the debris on their shells and inside their hindgut. This can be done by placing them in a large tub and soaking them in several changes in fresh water for at least 10–15 minutes each time. Some sources may tell you to add salt to the soak, but this does nothing to help remove debris and may be hazardous or inhumane for the crayfish. Cooking requires about 8–10 minutes at a full boil.

Use
Crawfish are usually boiled whole, often with boil seasoning in the water. They can also be steamed. The tail is then pulled off the head and peeled to remove the meat. Most of the meat is in the tail and head, but some meat may be sucked out of the claws, and the entire crawfish contributes flavor to a broth. Crawfish are popular in American South and Cajun cuisines.