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

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Can someone please explain how this actually seasons the crawfish tails?

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the same way as those idiots who steam them and seasoning on top of the shells after.

its gets all over your fingers and your fingers get some of it on what you are eating when you grab it. these people use their fingers to pull the meat out and have no clue how to pinch the tails and squeeze the heads to suck out the juice

Wow. That’s very similar to what I saw the other day except he used ketchup instead of mustard. I’m sure those tasted good like the ones I had the other day but I’m just going to keep doing what I’ve been doing the last 40 years. If it’s not broke don’t fix it. I’m not a fan of dusting them either. I understand why volume selling restaurants might do that to spice them up and keep up with customers buying them in sheer volume. Otherwise I prefer to soak mine and kick back and drink one or two cold ones. I wear contacts and it stings trying to take them out at night. Makes my lips burn too. To each is own I suppose.

On a side note that was cool watching them catch those crawfish. I guess they have special propellers that don’t let all that vegetation get hung up in the prop. I’m not a boat owner so I don’t know anything about that kind of stuff. I’ve helped check traps in ponds but never caught them in flooded swamps with timber growing by the traps.

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You’ve got to be kidding me?

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Tropicana crawfish boil

Wow. Unbelievable! I’d venture to say those crawfish would not taste good to me. I bet he dumped at least $100 of seasonings in that pot and $25 worth of orange juice. That one raises the bar on weird ways to cook crawfish. I don’t think the bar can be raised any higher. I’ve heard of throwing some oranges in the pot but that was a whole bunch of orange juice that went into that pot.

With everything I’ve read and heard regarding crawfish, I’m not sure that there is very much that would truly surprise me. Also, those of you in the thread, please don’t lump all of us Mississippians into those folks that shake boiled crawfish around in mustard and seasoning. Some of us know how to boil crawfish properly.

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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.

Vinegar will soften a chicken bone to where it can be bent without cracking. I imagine it will have a similar effect on chitin, but I don't see where that makes it easier to eat them.

Exactly