How to Eat Crawfish the Right Way

Kirsten Nunez

January 24, 2024 at 12:59 PM·4 min read

Your complete guide to preparing and enjoying crawfish (aka crayfish, crawdads)—plus tips for buying and storing the popular crustacean.

<p>Anastasia Nurullina/Getty</p> — Anastasia Nurullina/Getty

If have yet to try crawfish, it's worth considering for your next seafood dinner. The crustaceans—which are in season between March and May—are delicious, easy to cook, and a classic Southern staple. But unless you grew up in the south (or have been lucky enough to visit a good seafood restaurant), eating the small shellfish can be intimidating. Here, chefs explain how to eat crawfish so you get every last tasty bit, along with tips for handling the crustacean at home.

What Are Crawfish?

Crawfish, also known as crayfish or crawdads, are freshwater crustaceans that look like mini lobsters. There are about 500 species of crawfish in the world, with about 70 percent living in the United States, primarily in Southeastern states. In fact, crawfish plays a notable role in Southern cuisine, particularly in Louisiana, where crawfish boils are a traditional part of the local culture, says Shonda Cross, a chef based in New Orleans.

Meet Our Expert

Shonda Cross is a chef based in New Orleans
Albert Schmid, chef instructor at Auguste Escoffier School of Culinary Arts

What Do Crawfish Taste Like?

Crawfish tastes similar to crab, albeit with a stronger flavor, says Albert Schmid, chef instructor at Auguste Escoffier School of Culinary Arts, adding that it's often described as a mixture of crab and shrimp, with sweet and salty notes. This makes it an ideal partner for bold spices and citrus flavors, says Cross. As for texture? The consistency of crawfish is between crab and shrimp—a little flaky yet firm, says Schmid.

How to Buy, Store, and Prepare Crawfish

Buying

As with most seafood, fresh crawfish is always best. Look for ones with clean shells and bright eyes, says Schmid. But if you don't live in the south or if it's off-season, frozen crawfish will do. You can typically find them frozen whole or as tail meat, the latter of which is ideal if you’re new to cooking crawfish. The tail meat is highly versatile and easy to fold into preparations such as pasta sauce, says Cross.

Storing

Before storing live crawfish, make sure they're alive; any dead crawfish should be discarded, says Schmid. From there, line a cooler with paper towels, add a layer of ice packs or bags of ice, then add more paper towels. Place the crawfish in the cooler, occasionally spraying them with water. Be sure to leave the lid slightly open so the crawfish can breathe; you can do this by propping open the lid with something. You should use them within the next 36 hours, but preferably sooner, says Schmid.

If you're using frozen crawfish, store them in the freezer and follow the same guidelines for general seafood storage. When stored in a freezer set to 0 degrees Fahrenheit, frozen crawfish will last indefinitely, though it's best eaten within three to 12 months, as noted by the USDA.

Preparation

Always rinse fresh crawfish with clean water before cooking, making sure to remove any dirt and sand, says Schmid. For frozen crawfish, thaw overnight in the refrigerator and use within 24 hours. Once completely defrosted, the crawfish are ready to use.