Crayfish

I should have taken a pic of the meat. These taste just like lobster, probably due to size and the fact the water temp is 56 degrees. And these have as much meat in the claws as they do in the tails. Usually no meat in the claws of the smaller species. Couple more weeks and the river flows will subside. Then time for a night hunt for these things.
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I had a friend in Kentucky that would catch a mess of crawdads and peel the tails and fry the meat.
We get the smaller ones in some of the lakes. We will get 150 of them in a matter of hours. Boil them in a Cajun mix, add potatoes, corn, whole onions, garlic and kielbasa. Then we lay out a big sheet of plastic on the table and dump it. It's a feast.
 
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