re: boiling crawfish for the first time

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Let me guess you use plain water to boil them and then throw in an ice chest and sprinkle shite on them?

BTW the correct time to boil crawfish is at 2:45:76 and Im not going to say what time zone either.. Gotta keep that secret.

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Nope. But Ima sit back and wait till Friday morning before I post the correct way to boil crawfish. It's all about the sack. I always love these threads during Easter week

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Posted by BallyHOO
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WTF is the purpose of the olive oil??


I've done that with Shrimp to make them peel easier...but never with c-fish.

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People use oil and butter to try to make seafood peel easier. What they don't understand is that if you adjust your recipe to the seafood you will never have a peeling issue....
Eta: and you won't get that oily residue on your hands and mouth.

I have used the butter with and without. It doesnt really make a difference. What type of crawfish matters some. Pond crawfish are generally easier to peel than Basin. However depends on what stage of molting the crawfish are at too.

Cooking them and getting them cooled down allows the the water to soak into the crawfish shells filling the void left behind what was boiled out. Not overcooking them and getting the fluid back into the crawfish will help them peel much more than butter ever will.

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Posted by Catman88
I have used the butter with and without. It doesnt really make a difference. What type of crawfish matters some. Pond crawfish are generally easier to peel than Basin. However depends on what stage of molting the crawfish are at too.

Cooking them and getting them cooled down allows the the water to soak into the crawfish shells filling the void left behind what was boiled out. Not overcooking them and getting the fluid back into the crawfish will help them peel much more than butter ever will.

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someone knows what they are doing.....

bad crawfish = peel bad, dirty/grity, oily, salty, too bland
so far I haven't seen a recipe to eliminate all of the above

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2.5-5 min no more then kill heat and add a bunch of ice and stir.

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You boil longer than me but you add ice to stop the boil which is essentially doing the same thing in the end... Believe it or not there are some people who boil them 5-10 min and do NOT put ice in it. And they wonder why they have to peel each individual ring off to eat em. If I cant pop the head, pinch the tail, and suck it out. I'm not happy. I don't want to even have to peel the first ring..

I also add a little more seasoning than you to get them hotter. But again, throwing ice on them makes them soak up the juice better...

I've just always been skeptical of doing it that way in fear that it would dilute my seasoning and cause them to be loupe warm when done I do put ice on my shrimp so they don't overcook

Oh I put more seasoning than listed. That was the easy fool proof method I was giving.

I always have more than one pot going when I boil.. This past weekend I had 1 80qt pot and one 100 qt pot going for a 150 pound boil. So I only had 2 rounds for about 33 people eating. So the water diluting the mix didnt matter.. (I always add more seasoning to the second batch.. Smaller pot on second round had a whole lot of seasoning in it to apease anyone that wanted to set their a-hole on fire later.

If you really worry about diluting the mix then just take a milk jug full of water and freeze it and tie a string to it. When ready to kill the heat throw it in there and spray the pot with a hose.

Some people do add ice but wait until the water is rolling again before they count off the time. I will start my timer when the bubbles start to come up again. It doesnt take a long time at all to cook crawfish.. It takes a long time to get them to taste right.

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If you really worry about diluting the mix then just take a milk jug full of water and freeze it and tie a string to it. When ready to kill the heat throw it in there and spray the pot with a hose.

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Thats a damn good idea
I'm going to do that on my shrimp from now on... It's funny how one doesn't even think of such easy things like that...

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8 oz.

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That's still a lot of crab boil & pepper on top of the bags, black pepper & cayenne. But hey, different strokes for different folks bruh. I use more salt than most people because my family likes them that way.

Fwiw, here' my recipe:

3 boxes - salt
1/2C - garlic powder
1/2C - Italian Seasoning
2C - Cayenne
6 - Zatarain's bags
1 - 16oz liquid crab boil
12 - lemons, garlic, onions
1 - bag of celery
Sausage
Potatoes

As soon as the water starts to boil I shut it down, add the frozen corn and spray down the outside of the pot. Soak for about 20 minutes.

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The Sportsman

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be like nike. just do it.