Boiling Crawfish

Pretty much what I do.. 3 min (rolling boil) probably takes closer to 10 min to get there. Shut off.. Throw in some some ice (milk jugs full of water frozen tied to a string works well) to kill the cooking and let soak for 20-25 min. Taste one after 15 min then every 5 min to test.

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Turn off fire when it returns to a boil

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I do this sometimes too depending on how long it took to return to a boil since it varies with different setups.

Depends on the size of the bugs and how thick the shells have become. Return to boil and shut off for small size, up to 5 minutes and shut off for large size with hard shells..................or somewhere in between for tweeners.

The ice makes em draw in spice quicker, but if I just let em soak longer, usually 20-30 minutes. I also cover when soaking and start pushing the top ones down every 5 or 10 minutes till they start sinking.

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Boil for 3min. turn off fire soak for 20 min.
Yea or Na

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I go three minutes, but I start my count before a rolling boil, usually start when it just begins to simmer decently. I shut off the fire at 3 minutes, cool down with ice, frozen corn, and sometimes hose down the outside of the pot. I'll start tasting at 15 to 20 minutes and pull 'em when I like 'em.

I boil crawfish and crabs until they're all floating , no timing . The key to seafood is to taste your water , get it just a little saltier than you want your seafood . It is not rocket science . People tend to make it more difficult than it really is . I use ice for shrimp only .