Here at Acadia Crawfish, we’ve been serving up crawfish since 1991. The history of Louisiana crawfish is an important part of our culture, and something that we proudly treasure. With spring in full swing, and April and May bringing out some of the best our ponds and farmers have to offer, crawfish boils are popping up all over the nation! But, when peeling crawfish is something you learn from an early age, sometimes it’s hard to remember that there’s a trick to eating them, and that not everyone has grown up doing it.
We’re proud to say that we’ve introduced crawfish novices all over to our favorite Cajun delicacy. Peeling and eating crawfish is something that everyone who loves Louisiana seafood should learn and, once you get the hang of it, you’ll be hooked! If you’re struggling with how to pinch that tail just right, we’ve created a simple guide to show you how.
Once your crawfish are finished boiling, on the table and cool enough to grab:
- Pick out the biggest one you can find.
- Grab the head firmly with one hand and the tail with your other.
- Twist and pull the tail from the head. This is easiest when you’re grabbing the very middle of the tail (the thickest part).
- Peel off the first two or three rings of the shell around the tail meat.
- Pinch the end of the tail and slowly pull the meat from the remaining shell.
- Suck the head for a little extra Cajun flavor (optional, for only the heartiest of crawfish eaters)
- Lightly squeeze the largest part of the claw with one hand.
- With the other hand, grab the small part of the pincher (the part that moves) and bend it until it breaks away from the rest of the claw.
- While still squeezing, slowly wiggle the pincher while pulling to clear it and the meat from the claw.
With a bit of practice, you’ll be peeling crawfish like a pro in no time! The best part is, if you can’t get the hang of it on the first try, our sacks of crawfish are filled with plenty to perfect your technique on!