It’s a question we often get from newbies, and we can’t blame them. Chowing down on a fresh batch of boiled crawfish sound delicious, but it can be a little overwhelming the first time you do it. Never fear, it’s so easy any bubba can do it!
Are you ready to shell crawfish like a pro? Razzoo’s Cajun Café will have you shellin’ and eatin’ like a true Cajun in no time!
Step 1: Pop the Head Off
Pick up a juicy crawfish, and if you’re right handed, hold the tail in your right hand (with the thumb planted against the under belly) and hold the head with your left hand. Gently twist the head and tail in opposite directions until you hear a “crack!” Step 1 is complete!
Step 2: Remove the First Ring of the Tail
Now, set the head aside and focus on the tail. You’ll want to find the first ring of the tail and gently twist in a similar fashion to what you did with the tail. When you hear it crack, slide the ring off and discard.
Step 3: Pull the Tail
Finally, the last step is here! Your crawfish should just have one remaining section of shell left at the end of the tail. Firmly plant the end of the tail in one hand with the thumb on the underbelly again and grab the exposed end with meat in the other hand. Pressing firmly on the tail with your thumb, apply pressure and pull the meat in one direction and the tail in the other. The meat should separate from the shell and you’ll have a perfectly delicious morsel of crawfish meat read to devour. (We’re getting hungry just thinking about it.)
It’s crawfish season at Razzoo’s Cajun Café, so if you’re in the mood for the best crawfish in Texas, come see us today for lunch or dinner. Served by the pound, our crawfish is served with boiled corn and potatoes with our own house blend of Cajun spices.