Lemon juice after boiling

I've never done it

I don't see the reason either. All it would do is get lemon juice on your hands

I NEVER put my boiled crawfish in an ice chest after they are done. They go right on the table after they drain.

Putting them in an ice chest will result in letting them cook more with residual heat of them crammed in that small a space.

There’s a guy I know who boils in a water with a lil salt, and only till they come to a boil. Dumps in an ice chest, throws dry seasoning on them, then cajun power garlic sauce, then hits them with a good bit of lemon juice. Close the top and shakes them for 15-20 seconds and lets sit for 10 minutes.

I know some will think this is crap, but some of the best bugs I’ve eaten, you won’t taste the garlic sauce nor the lemon juice, nor do you have the seasoning on your hands, the taste is just well seasoned.

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here’s a guy I know who boils in a water with a lil salt, and only till they come to a boil. Dumps in an ice chest, throws dry seasoning on them, then cajun power garlic sauce, then hits them with a good bit of lemon juice. Close the top and shakes them for 15-20 seconds and lets sit for 10 minute

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This is how you only season the shell.

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There’s a guy I know who boils in a water with a lil salt, and only till they come to a boil. Dumps in an ice chest, throws dry seasoning on them, then cajun power garlic sauce, then hits them with a good bit of lemon juice. Close the top and shakes them for 15-20 seconds and lets sit for 10 minutes.

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There’s a guy I know who boils in a water with a lil salt, and only till they come to a boil. Dumps in an ice chest, throws dry seasoning on them, then cajun power garlic sauce, then hits them with a good bit of lemon juice. Close the top and shakes them for 15-20 seconds and lets sit for 10 minutes.

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We all know “this guy”. And they’re always the worst crawfish of the season.

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I don’t get the ice chest method at all unless you aren’t in to sucking the heads. The whole point of the soak is to let the water flavor the meat and the heads fill up with juice.

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well then you haven't cooked a massive amount with a single pot. Done correctly (not plain water) you can have a sack out every 15-20mins with a couple ice chests and a single pot.

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Has anyone tried putting lemon juice on the crawfish after they are out of the boiling water and in the ice chest?

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Many people that use the ice chest method add lots of lemon juice as they are sprinkling the seasoning on the crawfish.

I prefer soaking crawfish, but do whatever you want if it's your boil. You will get tons of downvotes regardless.

Here’s the thing I’ve come to learn about the ice chest dusting method.

If done right, by someone who has mastered it, the crawfish will be delicious. Extra seasonings will soak in, and will be amongst the best boiled crawfish.

If not done exactly right, they will be a wasted sack of crawfish with grittiness all over.

When I’ve done the ice chest method, I’ve still boiled and soaked in seasoned water. I dump some on the table after a good 20 minute soak, but for those who want spicier, put some in an ice chest. Layer more Swamp Dust or LA Products seasoning, a pour of liquid boil, and lemon juice pour to help dissolve. Shake and let sit for only a minute or two, and let those who want that mix serve themselves.