re: What's your crawfish boiling recipe?

When you say "different biology,"i assume you mean the different anatomy of the crab v. a crawfish?

I agree with that, that's why i thought a shrimp would be a better candidate for the sprinkle method.

I promise you though, the shrimp can handle the ice chest in the same manner as the crawfish. (for better or worse)

Could one of the sprinklers please run down the process?

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Could one of the sprinklers please run down the process?

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I've never done it.

That being said, i'm sure that there are a few people out there that can produce EDIBLE crawfish that way, but it's few and far in between. Those caterers at Bass Pro were not of those few people.

While it might work, in no way can i imagine by any stretch of the imagination that the method could ever produce a superior crawfish to the boil and soak method, regardless of whatever skill level and perfect conditions may be present for said "sprinkler."

There are plenty of crawfish boiling outfits which sprinkle. Several I've spoken with told me it's because the sprinkle method is so much cheaper and they can offer mild, medium or spicy.

I thought steaming shrimp and crabs required putting them in a steamer basket over boiling water and sprinkling the seafood with seasoning. I've never found that seasoned water doing the steam method does anything to season the seafood. I don't like to boil artichokes. I prefer to steam them so they don't get so much moisture in the leaves and I have more control over when I want to remove them. A few times, I've added a good bit of liquid boil to the water. Does nothing to the artichoke. If you add a dry seasoning, the lighter spices like pepper rise with the heat and get on top of the artichoke and the pot top, but the salt doesn't rise. No good.

Sub, I don't know crap about the interaction of NaCl and H2O... . I do know if one wishes to steam seafood with a dry seasoning, she needs to add it to the seafood as it is layered into the steaming vessel.

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I'm simply asking if people who use the sprinkle method for crawfish use the same method for shrimp and crab.

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In the New England area, which is known for their crabs btw, they steam the crabs over water and vinegar without any seasoning and then put them in a big tub and cover in Old Bay. I watched them do this at 2 of the most popular places in Baltimore to get crabs.

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Could one of the sprinklers please run down the process?

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Boil crawfish until cooked
Remove into an ice chest
Sprinkle with seasoning
shake ice chest

Serve crappy crawfish

I've only had sprinkled crawfish once. It was a from an on-site boiler from the Lafayette area. They were very good, but I was told this guy was like the "best in the biz" when it came to sprinkling.

In addition to powder, he used some super ultra concentrated lemon juice. Stuff was so strong he had to keep it in a mason jar. And he only used a very small amount (like a couple of teaspoons). Apparently this little mason jar of superman lemon juice lasted many many boils.

I have no doubt there are bad sprinkled crawfish out there. But there's a lot of really bad traditionally boiled crawfish too.

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I remember someone saying they have had some sprinkled in Houston and Austin.

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I'm pretty sure Shoal Creek does it in Austin, and they are awful.