Find a trusted supplier for whole crawfish, and choose domestic varieties for the best quality. Eating whole crawfish doesn't require utensils — your hands are your best tool. Simply twist the head ...

All right y’all! Crawfish season is in full effect once again. For last season, yours truly laid out varying methods, perspectives, and a firm list of dos and don’ts in the article, “Houston We Have ...

Crawfish are good eating, especially now. Through late May, the mudbugs should be plentiful. Restaurants and supermarkets sell them seasoned, boiled and ready to eat for good prices. One longtime ...

What you get are chilled, boiled, whole crawfish in the shell, sopping with the same dressing. With this heavy, gleaming coating they look like garlic butter Viet-Cajun crawfish, but they taste much ...

Instructions: Place the eggs in a saucepan and cover with cold water. Add a pinch of salt. Cook the eggs over high heat. As soon as the water boils, remove from heat and cover the pan. Let the eggs ...

Louisiana is known as one of America's great culinary capitals, and crawfish are among the most celebrated of Louisiana's cuisine. From December until June — and especially during the spring when they ...

It's Crawfish Week at Chron! For five days, the food team will be dropping fun stories about Houston's favorite crustacean. Read all our crawfish coverage here. Each year when crawfish season rolls ...

½ cup (1 stick) plus 2 tablespoons cold unsalted butter, cut into 5 or 6 pieces, divided use 6 whole cooked crawfish for garnish (optional) Instructions: Bring a large pot of water to a boil while you ...