The names are interchangeable, and they all refer to those tasty little critters that look like miniature lobsters. While they are related to lobsters, per Britannica , their taste is more of a mashup of lobster, crab, and shrimp, according to The Spruce Eats.
Crawfish have less of a salty bite to them, too, which makes sense given that most species live in fresh water. More than species of crawfish make their homes in lakes, rivers, and swamps, although a few of them are saltwater creatures. They range in color from yellow to dark brown. When you find them on the menu, they're probably white river or red swamp crayfish. Despite its name, the white river variety is red with a black marking, according to the U.
Geological Survey. Combined, these two crawfish types make up almost the entire commercial harvest in Louisiana, according to Houma Today. How did crawfish get so many names? What you call the little crustacean depends largely on your location. While people from the northern U. Crawfish are enjoyed in a variety of ways around the world.
You might throw in peppers, asparagus, and garlic cloves, too. Leave a review. Method 2. Invite your family and friends to a crawfish boil. Plan to host it in your backyard, a park or another outside area. Crawfish boils are traditionally fun outdoor parties. To set up for the party, you will need the following: [5] X Research source An outdoor eating area A 60 gallon Order crawfish. Depending on the size of the party you're having, you'll need 20 to 30 pounds of crawfish.
Plan on ordering pounds per person. If you're in the US South, crawfish is seasonally available in seafood and grocery stores, in addition to crawfish trucks.
Other states, such as California, have locally-harvested crawfish. Check with your local fishmonger. Crawfish can also be purchased online. Live crawfish should be kept cool and away from light and heat until they're ready to boil. Wash the crawfish. Place them in a large bucket and fill it with clean water.
Use a paddle to stir them around for a few minutes. Rinse them and put them in another clean container. Don't let live crawfish sit in water for too long, as they will drown.
Some people add a box of salt to the water to help purge the crawfish. Dead crawfish will float to the top, and should be discarded. Set a 60 gallon Fill it halfway with water and bring it to a boil. Stir in the following ingredients: The juice of 8 lemons, and the lemon peels. Bring the water to a rolling boil. Throw in the following ingredients and allow them to boil for ten minutes: [8] X Research source 8 onions, peeled and sliced in half 10 pounds new potatoes 20 ears of corn, shucked and cut in half 5 heads of garlic, split in half.
Bring the water back to a boil. Place the crawfish in a wire basket with a handle, or a strainer, and lower it into the water. Let the mixture boil for five more minutes. Turn the burner off and cover the pot. Allow the crawfish to sit and cook for another 30 minutes. Remove the lid and take the strainer full of crawfish out of the pot. Allow them to drain. Serve the boil. Spread newspapers over picnic tables or other outdoor tables you have set up.
Dump the vegetables directly onto the table, then dump the crawfish on top. Allow your guests to serve themselves on paper plates. Provide extra spices, butter, and other condiments if desired. If you would rather not serve the boil in the traditional Cajun style, scoop the vegetables and crawfish directly onto plates. Give your friends a lesson on how to eat crawfish. Since many people may be new to the experience, give a demonstration on how to twist off and suck the head, peel the shell from the tail, and eat the delectable meat.
In general, no. As for proper storage, refrigerate or freeze leftovers within one or two hours of serving if temperatures are above 90 degrees. Leftovers can be stored in the refrigerator for three to four days, while frozen ones can be kept for at least three months.
Contrary to popular belief, crawfish are low in fat, saturated fat, and trans fat. Three ounces of cooked crawfish actually contain milligrams of cholesterol. When eating crawfish, you may have noticed a bright yellow to orange part squeezed from the heads and sticking to the tail meat.
It is believed to be fat, but in reality, it is the hepatopancreas, an organ that functions as the liver. You may be worried that eating crawfish can ruin your heart-healthy diet.
However, as mentioned above, crawfish are low in fat, saturated fat, trans fat, and calories. They are also high in minerals and proteins, making them an excellent addition to your diet, even if you are concerned about your calories, fat, or cholesterol. Many seafood lovers are unaware that crawfish fat is mostly unsaturated.
It is also healthy because it contains a high amount of omega-3 fatty acids, which can reduce the risk of stroke and heart disease. However, be careful when preparing crawfish because creamy sauces may be high in calories and fat, making your overall eating experience unhealthy. Whether you are a seafood lover or not, adding crawfish to your diet will not only make your tummy and taste buds happy but also keep you healthy.
Taste the best crawfish in Houston by or dering from Crawfish Cafe.
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