Here’s how to make quick work of the shell and get to those tasty morsels.
Hold crawfish on both sides of the tail joint, your thumbs on one side of the shell and your index fingers on the other.
With a twisting motion, snap the head away from the tail. (Optional step for diehards: Suck the juice from the crawfish head.)
Use your thumbs to peel away the shell from the widest part of the tail, pulling back from the center, just as you would peel a shrimp.
Hold the tip of the tail and gently tug out the tender meat. Enjoy! (Don’t live on the bayou? Order online at lacrawfish.com.)
Recipe: Crawfish Boil
Recipe: Crawfish Risotto
Recipe: Crawfish Étouffée
Recipe: Crawfish Jambalaya
Try out some of our favorite crawfish recipes.