re: how to prep crawfish for peeling?

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you dont want them seasoned or it throws off the seasonings in dishes you cook with it

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Exactly. Plus I think by only scalding the crawfish, the meat retains more flavor to impart to the dish.

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if you are near lake charles there is a guy selling small to mediums for $25 a sack with 30lbs sacks

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I wish. I'm in Texas but I have a good source for Louisiana crawfish. Not as good of a price, but a good source. Money wise I won't come out any better than buying tail meat by the pound. But buying tail meat (from Louisiana crawfish) that has never been frozen is impossible here. Most of what you find here is Chinese garbage.

I remember as a kid growing up in Louisiana that the old timers would snag them an old hand crank ringer washer to help with peeling. They would tack something like a dish towel to the wood rollers and feed the headed crawfish, tail first into the rollers. If you set the pinch just right the meat would pop right out. Worked really great if the crawfish were all about the same size.