Smaller than a lobster but larger than a shrimp, crawfish have delicious tail meat and some people like to suck the heads of Cajun boiled crawfish. However, to access the meat inside, you’ll need to get past the multiple legs and claws. Luckily boiled Cajun crawfish can’t snap at you so getting to the tail meat only takes a few seconds, after a little practice. Follow this handy guide to quickly peel Cajun crawfish and enjoy this Gulf Coast seafood while it’s hot for the best flavor.
Peeling Cajun Crawfish
- Grasp the Cajun crawfish with your hands; grabbing the tail with one hand and holding the head with the other. Twist off the head and if you like, suck out the juice from the head. (Some people do not enjoy this Cajun delicacy.)
- Grab the end of the crawfish tail and twist it off. Hold the remaining tail straight and grab the meat at the larger end of the tail and pull it out. If the meat won’t release, crack the tail by squeezing it and try again. The meat should now release from the hull.
- Rub your finger along the back of the meat. You’ll see a long black string; this is waste. Remove the string with your finger or use a deveiner.
- Continue to shell the crawfish until you have at least ten. Squeeze the tails with lemon and dip them in butter or cocktail sauce before you gobble them up.
Tips for Eating Cajun Crawfish
Since your food was cooked with spicy seasonings, don’t rub your eyes or face when eating. Always wash your hands thoroughly after you eat crawfish. If you spot tails that aren’t curled, toss them out. Crawfish with straight tails were dead when they were boiled and should not be eaten. After shelling just a few, you can peel Cajun crawfish quickly.
Read more from Monica Bullock:
How to Make Seafood Butter
Grill Recipes for Boneless Skinless Chicken Breasts
Growing the Perfect Strawberry