re: Crawfish covered in seasoned salt, WTF?

This subject is one that has been argued over and over on this board.

The problem is that most people who follow this method do not season the water nearly enough. They rely on the "steaming or melting" of the seasonings in the ice chest to season the crawfish. A lot of crawfish boilers do this as well especially if they want to offer various degrees of heat to customers. I find the crawfish tail and fat to be bland most of the time. The seasoning on your fingers is what you taste. It burns the lips. Many times while the crawfish are in the chest so the dry seasoning can "melt" into the bugs, they are continuing to cook and become overcooked or mushy.

This is definitely not my preferred method of eating crawfish. The first time I saw it was when I hired a boiler for an office function. Never dawned on me that crawfish were cooked any other way than with highly seasoned water. I was flabbergasted. I assumed the water was seasoned and all of this extra stuff was going to make them hotter and saltier. They explained there wasn't much seasoning in the water and the bottom line was that they also believed it to be a cheaper method. So disappointing.