Last year before the crawfish boil I posted an article about what crawfish are, where they come from, and most importantly how to eat them. You can find a little video tutorial of the method towards the end of the article here.
I also found this handy diagram in Southern Living:
The method is simple, but it peeling a crawfish quickly and efficiently takes some practice. If you find yourself having trouble, stick with it for a bit and you'll master the technique in no time. Of course any of us locals or boil veterans will be happy to help you out too.
Depending on how a crawfish is cooked, the meat can be tender and fragile, or a little more firm. The stiffness of the shell also has a lot to do with the temperature the crawfish is cooked at. A properly cooked crawfish should have tender meat and shell that peels right off. If you find one that's hard to peel, it's better to discard it and start on another one. Hard to peel crawfish are probably a little overcooked, so you won't be rewarded for your effort.
If you find yourself mangling a bunch of crawfish in a row, and you always seem to be shredding the meat, you're probably being a little too aggressive with your peeling. You want to catch the segments of the tail with the tip of your thumb and then peel them off with a circular motion, kind of like pulling the plastic ring off of a gallon of milk. That should keep your fingers away from the tender meat.
We can't wait to see everyone at the boil! This year should be an even bigger success than last year. We've also been collecting a stash of gifts and door prizes for our out of town guests, so leave a little room in your suitcase. I found some great pieces at the Abita Mystery House, so watch out!
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