Author Topic: More Crawfish (Read 692 times)

Magicman · « **on:** April 27, 2019, 03:58:53 PM »

And these were huge.

DPatton · « **Reply #1 on:** April 27, 2019, 05:30:12 PM »

Mmmm, mud bugs with taters, sausage and corn!

tule peak timber · « **Reply #2 on:** April 27, 2019, 06:22:28 PM »

Looks delicious !

Magicman · « **Reply #3 on:** April 27, 2019, 07:57:51 PM »

That first box full was only an appetizer.

I hurt myself before I finished.

tule peak timber · « **Reply #4 on:** April 27, 2019, 08:07:58 PM »

Shell slice ?

Magicman · « **Reply #5 on:** April 27, 2019, 09:26:54 PM »

Is that a question Rob? Do you mean down the back like a lobster or what? If so, no. There is no wrong way for eating crawfish but some are better:

tule peak timber · « **Reply #6 on:** April 27, 2019, 10:15:12 PM »

MM, when you mentioned that you hurt yourself, I thought you sliced your finger on a shell piece cleaning the crawfish.Rob

Magicman · « **Reply #7 on:** April 27, 2019, 10:50:59 PM »

I was trying to get too technical and missed the humor

although it did cause me to do the searching about how to eat crawfish. There was one person's method that I would like to try....heck I want to try them all.

BradMarks · « **Reply #8 on:** April 29, 2019, 05:25:15 PM »

Magic: That is downright mean, posting pics like that

. Been awhile for me since a crawfish boil! And some fried oysters on the side. Raw oysters - a whole different meal. Now I'm hungry....

Jeff · « **Reply #9 on:** April 29, 2019, 05:57:41 PM »

He's done done it to me too. Made me love and now crave something I'd never thought I would ever try for lack of desire.

He's a bad man.

Al_Smith · « **Reply #10 on:** April 30, 2019, 01:00:42 PM »

There's likely a zillion ways to cook them too .It's been decades since but my favorite is just like Chesapeake bay crabs .Big pot with a rack ,1 inch or so of water with a little lemon juice ,throw them in and drown with "old bay " .Crank up the heat ,it only takes a few minutes .Goes good with beer and hush puppies .

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