re: I thought I’ve Seen It All Boiling Crawfish Until Yesterday

quote:

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He would boil the crawfish for a couple of minutes in a large crawfish pot, then pull the basket out and put them into another large pot that was full of liquid crab boil and other seasonings at a low boil and let it soak for a few minutes. They were seasoned great and heads were full of juice. It’s a great method but it requires two pots and two burners.

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I’d imagine you save on costs of seasoning. Boiling multiple batches, you eventually need to dump the pot and refill with clean water after about three rounds, or else the crawfish get grittier just from the dirt that was not able to be complete washed off.

So if all you’re dumping is plain water, then no lost expense on seasoning. The bit of leftover dirt/grit comes off with the quick plain water boil, then you just soak in the seasoned water and add additional liquid/seasoning as needed.