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embarrassed but gotta ask...
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Geronimo
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PostPosted: Fri Apr 13 12 11:43 pm    Post subject: embarrassed but gotta ask... Reply with quote

I have never tried but always wanted to, crawfish (mudbugs).

My question is...how do you eat them??

I am thinking I should try them at a restaurant before trying cooking my own to see if I even like them??
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ckone
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PostPosted: Sat Apr 14 12 1:24 am    Post subject: Reply with quote

You can get the tail meat already picked in 1lb packages. Use that to make something to try first. Fried is a good start point, or in gumbo/jambalaya/etouffe. There are places that use it in sauces over filets of fish (Papaduex's (sp?) and others)

They are mild in flavor on there own, texture much like shrimp or lobster, also rubbery when overcooked. When people do boils, they tend to spice them up as much as everyone can stand.

To go about eating the boiled ones, is a bit of a PITA. It is a lot of work for a little meat. Really though with practice it is not that much work.

Pinch the tail off, pucker up to the open end of the body suck and squeeze (optional), now take the tail and rip the first two little legs off where it separated from the body. do this is a round the body type fashion like doing cocktail shrimp. At this point you should be able to squeeze the tail from the other end and make the meat pop out a bit. Continue the pinch as you pull the meat out and the poop track (just like shrimp) will usually stay behind, but not always. You can pull the top flap of meat off to expose it if it does not stay behind.

I know people who pull the meat with there teeth to speed up the process, but they have had lots of practice.

Also if there is an HEB near you, they sell them by the pound live so you can just get a little to try out. (other places sell by the sack 30+lb)

Corn, potatoes, and sausage (any smoked sausage will work) are the normal companions in the boil. Pearl onions, mushrooms, garlic bulbs, artichokes, and squash are nice additions.

For an easy season for the boil, Tony's plus lemons onions and bay leaves will get you there. Or there are the crab and shrimp boil pouches. It is not much different from doing shrimp. One key though is to soak once done, the longer the more flavor. 30 minutes is common. Oh and butter in the water helps with flavor and pulling the meat.


Sorry for the book, I did a 5# boil last night for dinner so the info is fresh.
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patruns
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PostPosted: Sat Apr 14 12 3:18 am    Post subject: Reply with quote

"Suck a little head, pinch a little tail." I never understood how appropriate that was until I was at a crawfish boil. I love them and always order a proper Crawfish Etouffee when it is on the menu, but I have to say it is far more work than it is worth if you have to do it yourself. If you are going to have a real boil with many guests than do it just for the fun of it. Otherwise, don't bother.
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phil c
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PostPosted: Sat Apr 14 12 4:39 am    Post subject: Reply with quote

Yep, doin a boil is a PITA but you will never have a better party!
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Geronimo
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PostPosted: Sat Apr 14 12 6:20 am    Post subject: Reply with quote

Thanks guys, think I will give them a try at a restaurant before I attempt a boil of my own.

I have done a seafood boil before but not with crawdads. Shocked
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Geronimo
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PostPosted: Sat Apr 14 12 6:21 am    Post subject: Reply with quote

Thanks guys, think I will give them a try at a restaurant before I attempt a boil of my own.

I have done a seafood boil before but not with crawdads. Shocked
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k.a.m.
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PostPosted: Sat Apr 14 12 9:51 am    Post subject: Reply with quote

Geronimo wrote:
Thanks guys, think I will give them a try at a restaurant before I attempt a boil of my own.

I have done a seafood boil before but not with crawdads. Shocked

Marv, we need to get together when the price falls a bit. The boys are doing about 200lbs next weekend sadly I have a golf tournament and cannot cook but I will take up their slack and eat a few in the evening. Very Happy
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Geronimo
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PostPosted: Sat Apr 14 12 9:59 am    Post subject: Reply with quote

k.a.m. wrote:
Geronimo wrote:
Thanks guys, think I will give them a try at a restaurant before I attempt a boil of my own.

I have done a seafood boil before but not with crawdads. Shocked

Marv, we need to get together when the price falls a bit. The boys are doing about 200lbs next weekend sadly I have a golf tournament and cannot cook but I will take up their slack and eat a few in the evening. Very Happy


That would be great Kevin...I'll wait for your invite Wink
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Jarhead
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PostPosted: Sat Apr 14 12 10:18 am    Post subject: Reply with quote

Marv, we want pics of you suckin' the head. Shocked Laughing Laughing
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ckone
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PostPosted: Sat Apr 14 12 11:00 am    Post subject: Reply with quote

k.a.m. wrote:
when the price falls a bit.


What are they running over there? I paid $2.75 from the grocery last night. Wholesale still runs me at least $2.50. I know they are cheaper in you neck of the woods, just curious.
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k.a.m.
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PostPosted: Sat Apr 14 12 6:52 pm    Post subject: Reply with quote

ckone wrote:
k.a.m. wrote:
when the price falls a bit.


What are they running over there? I paid $2.75 from the grocery last night. Wholesale still runs me at least $2.50. I know they are cheaper in you neck of the woods, just curious.

ckone,
Easter Sunday field mix were running $2.65 I believe they are below $2.00 now. There are several fish markets here that have good turnovers so the sacks are always fresh and not many dead ones. My brother-in-law lives in Mamou La. they paid about 1.50 on Good Friday. The rains this year are going keep the prices down in our area.
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Mark A



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PostPosted: Sun Apr 15 12 5:11 am    Post subject: Reply with quote

I just through my traps overboard when I go fishing.
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Mr. Mojo Risin'
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PostPosted: Mon Apr 16 12 5:48 am    Post subject: Reply with quote

Geronimo, there is a crawfish festival not to far from you in Spring the next couple of weekends.
http://www.texascrawfishfestival.com/
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BUGSnBBQ
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PostPosted: Mon Apr 16 12 5:53 am    Post subject: Reply with quote

We eat a lot of mudBUGS around here, so here's my $.02 -


ckone said it very well. However, if you want to try tail meat first, don't get the frozen Chinese stuff they sell at places like wally world. IMHO it's tasteless crap. Since you're in Texas now, you should be able to find good Louisiana crawfish for a reasonable price.

Like phil c says - A crawfish boil usually turns out to be one H3LL of a party! Laughing Laughing



Our beautiful granddaughter waiting on the food!



Mmmm..... Laughing

FWIW - I paid $3.49/lb this week Evil or Very Mad Evil or Very Mad . The price will hopefully come down in the next couple of weeks. We've already done 3 small boils in the last 8 days.
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ckone
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PostPosted: Mon Apr 16 12 6:04 am    Post subject: Reply with quote

BUGSnBBQ wrote:
don't get the frozen Chinese stuff they sell at places like wally world. IMHO it's tasteless crap. Since you're in Texas now, you should be able to find good Louisiana crawfish for a reasonable price.



$8 for the chinese (it is not the best and the price has been climbing)

$15 for domestic but hard to find (at least around here)


It is really sad that 90% of the worlds crawfish come from the US, but most of the stuff you find at the store is from China. (unless they are alive)
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Geronimo
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PostPosted: Mon Apr 16 12 10:08 am    Post subject: Reply with quote

We were at H.E.B grocery yesterday and they had a gal out front selling them by the bag fresh as well as cooking them for people (for those not willing/able to cook their own I guess).

I think if they are doing it next weekend (doubt they do it during the week), I will get a min amount to "sample". Embarassed

I asked my brother-in-law today if he eats them and he (surprisingly) said NO!! And here he has lived in Texas most of his life. Shocked Shocked

I always thought eating crayfish was a tradition here, kind of like BBQ. One would never think of going to Texas without trying a local BBQ joint or Catfish place. So why not crayfish??

Oh well, the things I must learn (and try to eat) to make my mark in this ever loving state. Wink Laughing Laughing
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HarvestMoon
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PostPosted: Mon Apr 16 12 5:51 pm    Post subject: Reply with quote

Eating mudbugs is a Cajun thing. A lot of Cajuns came across the Sabine River into SE Texas after the Spindletop gusher (as well as a lot of Germans came from central Texas for the gusher, too) to work in the refineries.
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k.a.m.
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PostPosted: Mon Apr 16 12 6:46 pm    Post subject: Reply with quote

Marv, I am pretty sure they cook them most days while in season, they turn over their stock for live ones this way as well as cooking for folks that do not have pots and burners. Check them out and see if you like the flavor. I have never tried HEB's but they smell good when I am going inside. Very Happy
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BUGSnBBQ
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PostPosted: Tue Apr 17 12 5:19 am    Post subject: Reply with quote

ckone wrote:


$8 for the chinese (it is not the best and the price has been climbing)

$15 for domestic but hard to find (at least around here)



I hope those prices are for tail meat (not live), or I would have a stroke Laughing Laughing.

Forgot to mention one very important thing -

Big Ron's Critter Dust is absolutely pure awesomeness (is that a word? Laughing ) for crawdaddys! Mmmm, now I'm hungry. Might have head over to the local market and get us a couple of pounds for tonight.
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BUGSnBBQ
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PostPosted: Tue Apr 17 12 7:02 am    Post subject: Reply with quote

BUGSnBBQ wrote:
ckone wrote:


$8 for the chinese (it is not the best and the price has been climbing)

$15 for domestic but hard to find (at least around here)



I hope those prices are for tail meat (not live), or I would have a stroke Laughing Laughing.

Forgot to mention one very important thing -

Big Ron's Critter Dust is absolutely pure awesomeness (is that a word? Laughing ) for crawdaddys! Mmmm, now I'm hungry. Might have head over to the local market and get us a couple of pounds for tonight.


EDIT - Got 5lbs of mudbugs and a pound of head-on shrimp for tonights grub. Gonna be good (I promise Laughing ).



5.35 pounds in the cooler.



One of our little friends Laughing



The soon-to-be bath for them tasty critters!

Got the usual - Onions, Garlic, Lemons, Oranges, Anduille sausage, small red taters, and corn. Gonna add some Asparagus at the end. Gonna be GOOD!! Sorry for the hijack, Sometimes I just can't help it Laughing .
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Last edited by BUGSnBBQ on Wed Apr 18 12 4:40 am; edited 2 times in total
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