How to Peel Crawfish Like a Pro

Here in Louisiana, seafood boils are more than a meal – they're a celebration of community and flavor! Whether feasting on shrimp, crabs or crawfish, there are certainly tricks to the trade on what to do when it comes to eating your seafood.    
     
If you're new to the crawfish peeling scene, fear not. Our step-by-step guide is here to turn you into a crawfish-peeling pro, so get ready to dive into deliciousness!

How to Peel Crawfish:

1. Gather Your Gear:       
Grab a tray, your fixings (boiled corn, potatoes, mushrooms or remoulade!) and a cold drink – essentials for your crawfish-peeling adventure.

2. Twist and Pull:       
Hold the crawfish, one hand on the tail, the other on the body, and give the tail a gentle twist. Pull it away from the body, saving the head for stock or discarding.

3. Pinch and Peel:       
Get hands-on! Pinch the top of the first tail segment and peel it away by pulling the tail meat out of the shell. Devein for a tidier bite, and dip in remoulade or eat as is!

Feeling brave? Suck the head! Louisiana locals know that the head of the crawfish is where all the seasoning is.

Repeat and Indulge:       
Practice makes perfect! Repeat the steps with as many crawfish as your appetite desires. The more you do it, the faster you'll become.

You are now armed with the skills to peel crawfish like a seasoned local! Crawfish boils are social affairs, bringing folks together for good times and great eats. 

Hungry for more? Explore Louisiana's Culinary Trails to learn more about other signature dishes.