Best crawfish I ever ate....

[Wood Rat]

Nice

[Uncle Saggy]

Sounds like something a yankee would do.


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Lol

Thank God I’m one of those awful people

[mjhaverkamp]

The OP referred to "boiling" them in a pot, not steaming them and boiling them is what I've been referring to.


Went to a boil once 20+ years ago, they boiled them in clean water, dumped them in a cooler and then shook the dry seasoning over them, closed the lid and shook the cooler around for the seasoning to coat the bugs. I looked around thinking "is this some kind of joke". Then they said "come get it". I tried 4-5 bugs and they were horrible. Tasteless was an understatement.

And yes, the meat can absorb the seasoning if they're allowed to "soak", whether it's the method I've always used or the clean water "slurry" method.

The way I've always done it: Bring seasoning, liquid crab boil, taters, to a boil, add lemons, butter, mushrooms, onions, garlic and bugs, boil for 5 minutes, shut off the fire and let them soak for 15-20 minutes.

And save the mustard for the hotdogs...

Steam or boil, they go into a pot of 140 degree seasoned water to soak for 20-30 minutes, putting seasonings on the outside of crawfish is senseless.

[GalvestonWader]

I tried the FrogBone steaming method this weekend and everyone absolutely loved it. Pretty much followed the video instructions to a T. Our group eats crawfish often and all agreed that they were cleaner and we should do them this way from here on out. Tons of flavor.

One question, my steaming pot started foaming but the pot never got full of foam like in the video. I just pulled them out when they turned red and they still turned out great. I am thinking I need a higher BTU jet burner to get the foam? I'll try propping up my handheld weed burner under there in combination with the jet burner next time. If I get more foam, then I'll know.

[TxDieselKid]

And save the mustard for the hotdogs...

I can't stress this enough.

[SwampRanger]

I’m doing it this weekend if all goes well!

[SwampRanger]

Oh and I’m cooking crawfish like this also

[AntlerCollector]

Don't forget the mustard

[The BARn]

....interesting

[SwampRanger]

Don't forget the mustard

I like mustard on my French fried potaters...MmmmHhhhh

[Hardware]

Steaming them requires no additional time since your only heating 4 inches of water in a 120Qt pot each batch. I use the same seasoning soak solution over and over since the crawfish are very clean after steaming.

[AntlerCollector]

Steaming them requires no additional time since your only heating 4 inches of water in a 120Qt pot each batch. I use the same seasoning soak solution over and over since the crawfish are very clean after steaming.

It takes less time.

[mjhaverkamp]

Steaming them requires no additional time since your only heating 4 inches of water in a 120Qt pot each batch. I use the same seasoning soak solution over and over since the crawfish are very clean after steaming.

I use two inches but you are correct, don't take too long to get that much water rolling.

[kenfa03]

Steaming them requires no additional time since your only heating 4 inches of water in a 120Qt pot each batch. I use the same seasoning soak solution over and over since the crawfish are very clean after steaming.

Do you use the same amount of seasoning in the soaking pot as recommended for boiling? Gonna try this method this weekend.


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