How to Cook a Crawdad

from San Joaquin Magazine JULY 2023 Best of the Best

CELEBRATE NATIONAL Ice Cream Month

Tips And Tricks To Prepare Them Like A Pro

 BY SUZANNE LEDBETTER

Crawdads, also known as crayfish or crawfish, are small shellfish found in freshwater rivers and ponds throughout the United States. And while they look like mini lobsters, these shellfish only grow to be three to six inches. With a mild, delicate flesh, crawdads are essential for a true, southern style crawfish boil. The only catch, quite literally, is the laborious process of cleaning the crawdads to make them safe for consumption. Below, we’ve put together a step-by-step process for hosting the essential crawdad cook off!

Essential Items To Cook Crawdads

5 lbs. fresh, live crawdads

Large bowl or cooler

Salt

Large cooking pot

Cajun seasoning

Lemon Butter Hot sauce

STEP 3: Continue purging the shellfish by draining the dirty water and refilling the bowl with fresh water until the crawdads are completely clean. You will know you are done purging when the rinsing water is clear.

STEP 1: Fill a large bowl with cold water and gently stir crawfish with a slotted spoon to remove any debris like dirt or sand. Be sure to discard any crawdads that float, as they are no longer safe for consumption.

STEP 2: Discard the dirty water and refill the container for a second cleaning. Add one cup of salt into the bowl and leave the crawdads for fifteen to twenty minutes. This cleaning method is known as purging, used to clean the mud out of the stomach and gills.

STEP 4: Fill the large pot with water and bring to a rolling boil. Add four to five tablespoons of Cajun seasoning along with the crawdads. Once the water returns to a boil, cook for five minutes. Remove from heat and allow the crawdads to soak in hot water for an additional 20 to 30 minutes.

STEP 5: Drain the crawdads in a large strainer and place them on a large platter or bowl. Serve immediately with lemon, hot sauce, and melted butter. Add more Cajun seasoning to taste.