re: Who the hell dust their crawfish?

I spent a few years working at Tucker's Seafood in Baker La. I learned how to properly boil Crawfish, Crabs, and Shrimp while working there.
I use liquid crab boil, dump and boil powder, and add more salt and red pepper. For home boiling, I add a couple of lemons and two large onions peeled. I bring the pot to a boil, add crawfish, bring back to a boil and let boil for 7-8 minutes. When the timer goes off, I shut off the fire and either spray water on the outside of the pot or add about 10lbs of ice to the water. This stops the crawfish from cooking and I let soak until it has a good flavor. I don't like them so hot that I can't eat them, but I do like a good bit of spice. I have never, and will never, dust them.

Along with the crawfish, I usually cook corn, potatoes, mushrooms, and sausage. I have added hot dogs for kids a time or two as well.