Boiled crawfish is more than a food. To many people, it is a delicacy. To a Cajun, it is a way of life.
Crawfish, or mudbugs, are typically eaten at large gatherings where they are boiled in an outdoor pot with seasoning, potatoes, corn on the cob and onions. Attendees then load some of the mudbugs and trimmings onto a tray or platter, sit down and feast.
The biggest hurdle to enjoying the pastime is peeling the crawfish. If you can master the process below, however, the meal is well worth the trouble.
Instructions
1. Take a crawfish from the platter in front of you. The crawfish should be a nice, dark red color with a large tail. The tail is where the meat is.
2. Take the crawfish in two hands, one on the upper body and one on the tail.
3. Twist the tail away from the body. When you feel it start to loosen, pull it completely away from the body.
4. Set aside the upper body. Holding the tail in one hand, squeeze the underneath of the tail near its bottom and, with your other hand, pull the meat out of the top of the tail. If necessary, peel away some of the shell.
5. Pop the peeled crawfish tail into your mouth.
6. If so inclined, pick up the upper body and suck the spicy juices out of the opening where the tail was attached.
7. Savor your treat before moving on to the next crawfish.
Tags: upper body, away from, away from body, from body, Take crawfish