Crawdads

I've decided to head to a lake tomorrow that is loaded with crawdads.

I haven't eaten any that I've caught / cooked myself  in over 20 years.

Any tips on cooking them?

I usually just eat them with melted garlic butter.  Yum!

If you get enough you can batter them up and stuff them in your favorite bun/roll...add your favorite sauce and you've got your self your new favorite crawdiddle po'boy.

You should probably deep fry them after you batter them. 

When in doubt cook in butter and add garlic

I've always just boiled them in Old Bay (or similar) and did the peel'n'eat thing, but I like Ling's idea!

Btw, I never considered how easy/fun it would be to do crawdad traps from the kayak... great idea!

the truck is loaded for a camping trip.  I'm not sure if I'm camping yet but I'm ready just in case.

have a good weekend all.  I'll be takign lots of photos I suppose so maybe a report later on.

If I bring home a lot of tails, I usually make craw fish etouffee and sub the bell peppers for Serrano peppers here is a recipe.

http://www.foodnetwork.com/recipes/emeril-lagasse/crawfish-etouffee-recipe/index.html

Batter!?!?! Fry!?!?!

Man that's some of the main reason's they ran me out of Oregon. First, y'all have the biggest crawfish I have ever seen and most people use them for bait! Then abominations like Jake's Crawfish House serving them by the dozen cold (?) and sweet (!?!?!)    ( and who counts crawfish!?!?!?!)  Finally, people down in Tualatin throw the oldest Crawfish festival in the US and the only crawfish to eat are in a contest and unseasoned! That's just wrong!


 CrawFISH are supposed to be boiled (pronounced Burled  or Bald) eight minutes in a court bouilllon (koo-bee-aw) that's spicy enuf to peel paint off the wall. Then left to soak in it for another 20 min with the fire off. Then dumped onto a newspaper covered table and devoured socially with beer. If you still have lips after you're done, the seasoning was too weak.  All other preparations are heresy.

Fairly good tut on boiling.




And one on how to eat them:





Actually, they do make a good po-boy fried and etoufee is an Easter favorite at our house.

Oh, and this is Elvis, the biggest crawfish I've ever seen (and he came from OR)








 

Elvis looks like a native signal crayfish.

Speaking of large crayfish, I came across this little guy at lake Tapps in wa a couple years ago...

I am on my way through Portland and on to Idaho...I stopped for a little break and I find this guy warming himself on a rock.

Lol


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I am on my way through Portland and on to Idaho...I stopped for a little break and I find this guy warming himself on a rock.

For the win!

I've decided to head to a lake tomorrow that is loaded with crawdads.

I haven't eaten any that I've caught / cooked myself  in over 20 years.

Any tips on cooking them?

I usually just eat them with melted garlic butter.  Yum!

Zatterain's crawfish boil.

Pinch tail, suck head...'nuff said!

iHop da Coonass


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Batter!?!?! Fry!?!?!

CrawFISH are supposed to be boiled (pronounced Burled  or Bald) eight minutes in a court bouilllon (koo-bee-aw) that's spicy enuf to peel paint off the wall. Then left to soak in it for another 20 min with the fire off. Then dumped onto a newspaper covered table and devoured socially with beer. If you still have lips after you're done, the seasoning was too weak.  All other preparations are heresy.

Wut he said!!!

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