Whether you are planning to attend a crawfish boil or plan to visit a restaurant to try them for the first time, it's important to know how to eat these small creatures properly. Many people are put off by the process, especially the "sucking the head" part of it, but it's not difficult at all. And sucking the head mostly just yields the flavor of the flavorful broth the crawfish were cooking in. Crawfish soup, if you will.
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Sometimes called crawdads or mudbugs, these little guys are freshwater crustaceans. They resemble small lobsters, though the taste is not quite the same. Crawfish are great at absorbing whatever spices they're cooked in, so that gives the chef a lot of options when preparing a recipe. Most folks, however, like boiling them in a big pot of water to which crawfish boil seasoning, bought in boxes on the spice aisle of the grocery store, has been added, along with small red potatoes and halved corn on the cob.
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The recipe for a fun crawfish boil is to invite family and friends over, spread a table with a thick layer of newspapers, and dump the cooked and drained crawfish out on the table, along with the corn and potatoes. Everyone eats them community-style and it is fantastic fun.
Watch the attached quick video as our chief video journalist Arthur Clayborn gives us a quick lesson in his crawfish-eating technique, then head out this weekend to a local restaurant, or host a crawfish boil, yourself!
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