It has become a concern that the increasing number of Invasive Rusty Crayfish might be having a significant impact on our native vegetation.   With the only know solution is trap and remove, the Lake Association Board purchased and distributed free Crayfish traps at our 2019 Annual Meeting.

How to Peel

First be careful, these little bright red shellfish will be hot right out of the water.   But don’t worry; the meat is good hot or cold
  1. Grab the crayfish by the head and the tail in separate hands. 
  2. Gently twist in opposite directions until the crayfish splits in half.
  3. Gently squeeze the sides of the tail until you hear the shell crack.  Then peel away a few segments of the shell until enough meet is exposed for you to grasp it securely.
  4. Holding the fan of the tail in one hand, pull the meat away from the shell. Tip: If the meat breaks apart, peel away the remaining shell segments.  You can also use your teeth to remove the crayfish meat from the cracked shell.

How to Store Leftovers

  • Whole boiled crayfish can last 2-3 days in refrigeration.
  • Whole cooked Crayfish may be frozen but results will likely be mixed to poor. It is not recommended.
  • Peeled crayfish maybe refrigerated or frozen with good results

Recipes!

There are recipes all over the internet.   But check out these sites:
https://www.cajuncrawfish.com/recipes-crawfish/?___store=default
https://www.louisianacookin.com/40-favorite-crawfish-recipes/
https://www.foodnetwork.com/topics/crawfish