Think of it as a lobster on 1/4 scale they are fresh water and I like to dump them into salt water before the boil to "purge" them then into the pot.

We here in the Southern US have boils were you will take a bag of crawfish maybe 10lbs worth sometimes up to 50lbs dependant on your party, throw them in a rolling boil pot along with corn on the cobb/ small red potatoes/ lots of hot sauce and a liberal amount of shrimp boil season. After a few mins you dump them out on a table outdoors and as stated pull the tail off eat the meat and suck the juice out of the head that is were the spices lay. Have a big cooler full of cold beer to chill the heat off the spices and you have yourself a good Southern boil party.

I make sure to attend the Sunday afternoon boil on the sport boat docks whenever I am at my place in Florida one of the local restaurants puts on its a great time.

James F. Nixon III