Mudbug madness

Being from Louisiana it is mandatory that one know how to quickly peel a crawfish.  This is a delicacy that we enjoy when we get to visit our families in the spring time.  Having gone home a few weeks ago we dove right in and dirtied our hands with the sweet and spicy juices that burn your mouth and remind you of your childhood.  Crawfish never fail to make me forget all that is going on around me and enjoy a mental renewal offered by friends and family.

 

• Take a boiled crawfish and hold it with both hands, the tail in one hand and the head in the other.
  
• Twist the crawfish in half, tearing the head portion away from the tail. You may find it easier to twist the tail from the head while holding the head still.
• Throw the head away unless you want to gently suck the juices out of it. There will be golden colored fat inside the head that retains the seasonings from the water.
• Hold the tail in one hand and peel a few of the little sections off of the tail with the other, starting at the side where the head was.
• Pinch or squeeze the end of the tail while using the other hand to gently pull the meat of the tail out. You may have to peel back more sections of the tail if the meat will not come out or try pinching the end of the tail harder.
• Eat the meat from the tail and discard the shell.
  
  
  

  

  {so steamy - they fogged my lens}