The Best Way to Peel and Eat a Crawfish

PDF download Download Article
Plus, tips from pro chefs on how to prepare your very own crawfish boil
PDF download Download Article

Are you ready to dive into some classic Cajun crawfish (also called crayfish, crawdads, or mudbugs), but aren’t sure how to reach the delicious meat inside? Luckily, it’s actually pretty easy to get to the edible parts inside the shell. We’ll explain how to crack open a crawdad and which parts you can eat, as well as how to prepare and cook crawfish with help from personal chef Dorrenda Smith and private chef and food educator Ollie George Cigliano!

How do you eat crawfish?

Twist the base of the crawfish’s head to pull it off the tail. Crack and remove the top rings of the tail’s shell. Then, pinch the base of the tail with one hand and pull out the meat with the other. Remove the vein (if needed) and eat the tail meat. Then, suck the juices from the head, if desired.

Section 1 of 2:

Eating the Crawfish

PDF download Download Article
  1. Pinch the base of the crawfish’s head between two fingers with one hand, and hold the tail with your other. Give the head a twist until it cracks and comes off the tail. [1]
    • Choose a crawfish with a big tail since that’s where you’ll find most of the meat.

    Meet the wikiHow Experts

    Dorrenda Smith is a personal chef and co-founder and CEO of The Crain Experience, with nearly 15 years of experience in the food industry.

    Ollie George Cigliano is a private chef, food educator, and Owner of Ollie George Cooks with over 20 years of experience.

  2. The head has a really flavorful yellow liquid sometimes called “crawfish butter” that oozes out as soon as you remove the tail. [2] Place the open part of the head between your lips and suck out all the juices. [3] Just tip the shell up to ensure you get every last drop. [4]
    • You may have to slightly crush the shell a bit to get all of the juices.
    • Tip : Save the head until after you take a bite of the tail meat so you’re able to experience all the flavors at once.
    • You don’t have to suck out the head juices if that’s not your thing, though! Simply discard the head onto the bowl or plate you’re using to collect the shells.
    Advertisement
  3. There are a few different ways to do this, and most seasoned crawfish eaters have their preferred way. So, try out these methods to see what works best for you:
    • Method #1 : Peel off the first 1 to 2 rings at the top of the tail (the portion closest to the head). Then, press your thumb and index finger into the joint where the fins meet the tail. Simply pull on the meat at the top of the shell to remove it. [5]
    • Method #2 : Hold the tail with both hands and use your thumbs to crack the shell along the sides. Then, grab the shell where the fins meet the tail. Pull on the meat to remove it from the shell. [6]
    • Method #3 : Pinch the shell covering the base of the tail between your fingers. Push the tail fins up, going against the tail’s natural curl, until you hear the shell crack. Remove the shell and discard it. [7]
    • Note : Keep a bowl, plate, or trash bag nearby to dispose of the shells as you eat. Consider holding on to the shells to make a delicious crawfish stock, too. [8]
  4. 4
    Or, suck the meat from the tail without cracking the shell open. The quickest way to get out the tail meat is to squeeze the sides of the shell with your fingers. Then, pinch the bottom of the shell with your thumb and index finger. Bite down on the meat at the top of the tail to pull it out of the shell and enjoy! [9]
    • This method usually removes the crawfish’s digestive track (dark vein-like string that runs along the back of the tail). However, you may need to remove it before you eat it.
  5. If the crawfish’s vein (digestive tract) didn’t come off with the shell, simply use your fingers to pull it off and throw it away. Now, the crawfish is ready to eat! Enjoy it plain or dip it in butter for extra flavor.
    • Tip : Before you crack open the tail shell and remove the meat, pinch the middle fin at the end of the crawfish’s tail. Slowly pull the fin straight out to remove the crawfish’s vein (digestive tract) from the tail. Then, crack open the shell and remove the meat in your preferred way. [10]
    • The vein contains all of the crawfish’s waste, so it has an unpleasant flavor and could contain bacteria.
    • If you’d rather use the tails in another dish, make a crawfish etouffee. Make rice in one pot and combine onions, garlic, flour, tomato sauce, water, and the crawfish in a skillet. Reduce the etouffee to a simmer and serve it over the rice. [11]
  6. Hold the larger part of the claw with one hand. Use your other hand to bend the smaller pincher claw back and forth until it snaps off. Slowly pull the pincher and meat out from the claw. There may not be a lot of meat on the claw, but you’ll still get some if you bite down and scrape it off with your teeth. [12]
    • If no meat comes out with the pincher, put your mouth against the opening on the claw and suck the meat and juices out.
    7. Advertisement
Section 2 of 2:

How to Prepare a Crawfish Boil

PDF download Download Article
  1. Set up an outdoor cooking area with a large seafood pot and burner . Find an open outdoor space, like in your backyard or at a park, to host your crawfish boil. Set out your outdoor burner and attach its hose to a propane tank valve. Place a large pot on top of the burner so you have a spot to boil your crawfish. [13]
    • Note : Aim to host your crawfish boil during crawfish season, which is generally from December to June (with peak season around March to May). During the off-season, you may have to rely on frozen crawfish, rather than fresh. [14]
  2. Invite your friends and family to your crawfish boil and take a headcount. It may sound like a lot of crawfish per person, but most of the weight comes from the crawfish shells that get thrown away. If you’re having a really large party, you’re probably safe getting between 30–50 pounds (13.6–22.7 kg) of crawfish. [15]
    • If you're in the Southern US, crawfish is seasonally available in seafood and grocery stores, in addition to crawfish trucks.
    • Check with your local fishmonger to see what they have available, since they may have locally harvested crawfish.
    • Many crawfish catchers take online orders for live crawfish.
    • Keep live crawfish in a cooler away from light or heat until you’re ready to boil them.
  3. Place the crawfish in a large bucket and fill it with clean water. [16] Use a wooden paddle or spoon to stir the crawfish around for a few minutes. Empty the water and rinse them again with clean water. Smith says to keep cycling through the water until it runs clear, and then transfer the crawfish to another clean container. [17]
  4. Bring water, lemon juice, and crawfish seasoning to a boil in the pot. Fill the pot halfway with water and set the burner to high heat. When it comes to a rolling boil, cut 8 lemons in half and squeeze the juice into the water. Toss in the lemon peels and pour in 1 pound (0.45 kg) of crawfish boil seasoning to help flavor the broth. [19]
    • If you want to make your own seasoning , Cigliano says to add 3 tbsp (20.4 g) of smoked/standard paprika, 2 tbsp (34 g) of fine kosher salt, 2 tbsp (18 g) of garlic powder, 1 tbsp (7 g) of black pepper, 1 tbsp (7 g) of white pepper, 1 tbsp (7 g) of onion powder, 1 tbsp (3 g) of dried oregano, 1 tbsp (5 g) of cayenne pepper, and ½ tablespoon (2 g) of dried thyme to a bowl. Mix the ingredients together until evenly combined (it makes about 1 cup). [20]
  5. Peel and slice 8 onions in half, quarter 10 pounds (4.5 kg) of potatoes, halve 20 ears of corn, and split open 5 heads of garlic. [21] Throw the ingredients into a large wire basket that fits inside the pot. Lower the veggies into the water and let it return to a boil. [22]
    • The veggies will absorb the flavors from the crawfish and seasonings, so you have flavorful sides with your meal.
    • Experiment with whatever vegetables you want to add to your crawfish boil. Mushrooms and green beans make excellent choices, but feel free to toss your favorites into the basket.
  6. Toss the crawfish into the same wire basket as the veggies. Let the water come back to a rolling boil for 5 more minutes, or until the crawfish are done. Smith says you’ll know the crawfish are done when they turn bright red and the tails curl up. Then, she says to turn the burner off, cover the pot, and let the crawfish soak for 30–45 minutes so they absorb all the delicious flavors. [23]
  7. Spread paper bags or newspapers over the outdoor table where you’re eating. Remove the lid from the pot and lift the wire basket full of crawfish and veggies out of the pot. Let the water drain out of the basket before dumping everything directly onto the table. Allow your guests to sit at the table and eat right there, or hand out plates for everyone to use. [24]
    • Provide extra crawfish seasoning, melted butter, and other condiments for your guests.
    • If you would rather not serve the boil in the traditional Cajun style, pour the vegetables and crawfish into a large dish or use tongs to grab them right out of the wire basket.
  8. Since many people may be new to the experience, ask if anyone needs a demonstration on how to eat a crawfish. Walk them through how to twist off and suck the head, peel the shell from the tail, and eat the delectable meat from the tail. [25]
    9. Advertisement

Community Q&A

Search
Add New Question
  • Question
    Can I eat the crawfish if they are dead?
    Community Answer
    In general, no. You don't want to consume dead seafood as you could get ill.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
    If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
    Yes No
    Not Helpful 22 Helpful 27
  • Question
    Is the crawfish alive when eaten?
    Community Answer
    No; crawfish are cooked first to kill any bacteria.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
    If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
    Yes No
    Not Helpful 8 Helpful 25
  • Question
    Why do I have to discard the digestive tract?
    Community Answer
    You don't really have to, but most people prefer to do so because the digestive tract is seen as gross.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
    If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
    Yes No
    Not Helpful 13 Helpful 25
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
      Advertisement

      Video

      Tips

      • Peak crawfish season is typically between March and May, so that’s when you’ll usually find the freshest shellfish. [26]
        Thanks
        Helpful 0 Not Helpful 0
      Submit a Tip
      All tip submissions are carefully reviewed before being published
      Name
      Please provide your name and last initial
      Submit
      Thanks for submitting a tip for review!
      Advertisement

      Warnings

      • Undercooked crawfish may not be safe to eat. Make sure your crawfish reaches 145 °F (63 °C) to ensure it’s cooked thoroughly. [27]
        Thanks
        Helpful 0 Not Helpful 0
      Advertisement

      You Might Also Like

      How to
      Purge Crawfish
      How to
      Eat Dungeness Crab
      How to
      Eat Crabs
      How to
      Catch Crawfish
      How to
      Clean a Lobster
      How to
      Eat a Maryland Blue Crab
      How to
      Cook Mud Crab
      How to
      Crack a Crab
      How to
      Open a Lobster
      How to
      Peel a Cooked Prawn
      How to
      Clean a Crab Before Cooking
      How to
      Eat Langoustines
      How to
      Clean a Razor Clam
      How to
      Clean a Blue Crab
      Advertisement

      Expert Interview

      Thanks for reading our article! If you’d like to learn more about seafood, check out our in-depth interview with Dorrenda Smith .

      References

      1. ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-eat-crawfish
      2. ↑ https://www.tamug.edu/nautilus/articles/v32-i1-Crawfish.html
      3. ↑ Sean “Pooch” Rivera. Chef, Restaurateur, and Culinary Media Personality. Expert Interview
      4. ↑ https://www.tastingtable.com/690333/how-to-eat-crawfish-how-to-eat-crayfish/
      5. ↑ https://youtu.be/Jdq2wTHsHnY?si=hhnIXvBG9T_QoJiL&t=25
      6. ↑ https://www.youtube.com/shorts/T1kqtyZnylA
      7. ↑ https://www.thekitchn.com/crack-and-peel-an-easy-way-to-149422
      8. ↑ https://www.sweetdaddy-d.com/homemade-crawfish-stock/#
      9. ↑ https://youtu.be/fiENmRe9GgE?si=0Nq6HagI7ZpzcgMt&t=137
      1. ↑ https://youtu.be/pPDB-I2ivFY?t=22
      2. ↑ https://tastesbetterfromscratch.com/crawfish-etouffee/
      3. ↑ https://youtu.be/K812ow4KyG4?t=170
      4. ↑ https://whatscookingamerica.net/Seafood/CrawfishBoil.htm
      5. ↑ https://www.lsuagcenter.com/~/media/system/3/8/8/9/3889736fec72246f396a6f349c3eace9/pub2353enjoyinglouisianacrawfishlowres1.pdf
      6. ↑ https://www.thekitchn.com/5-tips-for-hosting-a-crawfish-147645
      7. ↑ https://www.lsuagcenter.com/~/media/system/3/8/8/9/3889736fec72246f396a6f349c3eace9/pub2353enjoyinglouisianacrawfishlowres1.pdf
      8. ↑ Dorrenda Smith. Personal Chef. Expert Interview
      9. ↑ Sean “Pooch” Rivera. Chef, Restaurateur, and Culinary Media Personality. Expert Interview
      10. ↑ https://whatscookingamerica.net/seafood/crawfishboil.htm
      11. ↑ Ollie George Cigliano. Private Chef & Food Educator. Expert Interview
      12. ↑ Sean “Pooch” Rivera. Chef, Restaurateur, and Culinary Media Personality. Expert Interview
      13. ↑ https://whatscookingamerica.net/seafood/crawfishboil.htm
      14. ↑ Dorrenda Smith. Personal Chef. Expert Interview
      15. ↑ https://www.tastingtable.com/1170741/your-guide-to-hosting-a-crawfish-boil/
      16. ↑ https://www.thekitchn.com/5-tips-for-hosting-a-crawfish-147645
      17. ↑ https://www.lsuagcenter.com/~/media/system/3/8/8/9/3889736fec72246f396a6f349c3eace9/pub2353enjoyinglouisianacrawfishlowres1.pdf
      18. ↑ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart

      About This Article

      Article Summary X

      To eat a crawfish, start by twisting the head off of it with your fingers. If you're interested in eating the contents of the head, place the open end between your lips and suck out the meat. Otherwise, discard the head after you take it off. Next, pull the shell off of the tail and separate the tail from the rest of the body to expose the digestive tract. Discard the digestive tract and then eat the meat from the tail. Finally, crack open the claws and suck out the meat that's inside of them. If you want to learn more, like how to host a crawfish boil at home, keep reading the article!

      Did this summary help you?
      In other languages
      Thanks to all authors for creating a page that has been read 530,758 times.

      Reader Success Stories

      • Anonymous

        May 15, 2018

        "Just knowing what to do in general will keep me from looking stupid at a crawfish boil."
      More reader stories Hide reader stories
      Share your story
      If you buy through links on our site, we may earn a commission .

      Did this article help you?

      Advertisement