RECIPESPRODUCTSPANTRYSHOPPING

Crawfish

Crawfish, also known as crayfish or crawdads, are small, freshwater crustaceans resembling tiny lobsters. They are found in various parts of the world and are popularly harvested from slow-moving rivers, swamps, and rice paddies. These tiny creatures play a significant role in Southern U.S. cuisine, particularly in Louisiana Creole dishes. For home cooks and consumers, crawfish are a delicious and low-calorie, high-protein seafood choice. They can be boiled, steamed, or fried, and are often served with spicy seasonings or dunked in savory sauces. Traditional dishes include crawfish étouffée, crawfish pies, and the famous Louisiana crawfish boil.
#33
IN SEAFOOD
81
CAL / 100G
$0.26
AVG / OZ
crawfish
0%
CARBS
7%
FAT
93%
PROTEIN
Crawfish FAQ
Crawfish are a staple in Southern U.S. cuisine, particularly in Louisiana, where crawfish boils are a beloved tradition. They are celebrated not only for their unique and robust flavor but also their nutritional value as a low-calorie, high-protein seafood. Despite their popularity, cooking with crawfish can be intimidating especially for novices. Common problems include not knowing how to clean or prep them, undercooking or overcooking them, or not seasoning them enough. To get the most out your crawfish, you want to start by ensuring they are fresh. Fresh is best in the case of crawfish, as they won't have lost any of their distinctive flavor. When cooking crawfish, it’s important to properly clean and rinse them before preparation. You also want to ensure you're cooking them at the right temperature for the right amount of time. Overcooking can make them tough and rubbery, while undercooking can lead to potential health risks. And to add depth of flavor, be sure to season them well with spices and seasonings of your choice, as crawfish typically absorb the flavors of what they're being cooked in. Another tip to note, is to suck the juices out of the head after peeling, although this might seem a bit intimidating to first-timers, those in the know consider this a must for getting that rich, concentrated crawfish flavor that is cherished in dishes like crawfish étouffée. Ultimately, cooking with crawfish might require a little effort, but the end result is often delicious and satisfying, making them a great addition to your culinary repertoire.
How do you prepare crawfish for cooking?
How long should you cook crawfish?
What is the proper way to eat crawfish?
What side dishes go well with crawfish?
Why is my cooked crawfish tough?
How can I tell if crawfish are fresh?
Is crawfish healthy?
Can you eat the yellow stuff in crawfish?
What does crawfish taste like?
What is a crawfish boil?
Expiration & Storage Tips
When does crawfish expire?
Your crawfish will generally last about 2 days in the refrigerator if uncooked. Remember to always store them in a bucket with damp newspaper at the top. If you've cooked your crawfish, it will be safe to eat for up to 3 to 4 days when stored correctly in the refrigerator. Now, if you've chosen to freeze your crawfish, it can last for up to 3 to 6 months. Once you defrost your frozen crawfish, you should ideally use it within 3 to 4 days for the best flavor and texture.
How do you tell if crawfish is bad?
Bad crawfish is pretty easy to spot. Start with the smell, fresh crawfish should have a nice sea-like aroma. If it has an intense, 'fishy' stench, that's a clear sign it's gone bad. Additionally, pay attention to the color; it should be vibrant, not dull or discolored. Lastly, if the shell of the crawfish appears to be slimy or if you observe any molds, it's a clear sign that they are unfit for consumption.
Tips for storing crawfish to extend shelf life
• Store live crawfish in a garage or basement because they need cool temperatures of about 40 to 50 degrees for survival. Never store them in icy or below-freezing temperatures as that can kill them. • When storing crawfish in the refrigerator, put them in a bucket with a lid, but do not seal it completely as the crawfish need air. Place a damp cloth over the top. • For longer storage, freezing is best. You can either freeze them raw or cook them first. If you're freezing them raw, carefully rinse off any mud and debris and store them in airtight containers or heavy-duty freezer bags. If you're freezing them cooked, let them cool completely before packaging. • Always defrost frozen crawfish in the refrigerator. This will usually take about 24 hours. Never refreeze crawfish that you've already thawed.
EXPIRES WITHIN
6 - 11
DAYS
Substitutes
Health Info
Macros
0g
CARBS
1g
FAT
14g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
LACTOSE FREE
GLUTEN FREE
Contains these allergens
CRUSTACEAN SHELLFISH
Recipes with what you have
Download Cooklist
Get the app to track inventory, save recipes, build meal plans and order groceries from local stores.
Scan to download
QR Code