Crayfish   Procambarus clarkli, p. acutus  Crawdads, Creekcrabs, Mudbugs

Season: Fall, winter and Spring 

Found throughout the world except in Africa, Crayfish (or crawfish) are small fresh water crustaceans which are found in lakes and waters of the U.S. from the Atlantic to the Pacific. They are found mostly in the slower, brackish waters of the Mississippi Valley. Wherever they are found in abundance, they are used as food for man. They are very similar to the lobsters, their average length is from 2 inches to 8 inches, some have been known to have attained a weight of 6 pounds. The red clawed Crayfish is preferred over the paler white clawed variety, though both are widely farmed. The Swamp Crayfish is often called Crawfish in the United States. They are prepared and cooked in the same way as are shrimp. They are delicious in cocktails or the various seafood casserole dishes.

The Crayfish meat is lean and has a sweet lobster-like flavor but is not quite as rich.  The texture is more tender than lobster.

Crayfish are most often cooked by throwing them (live) in a pot of boiling water and simmering for 5 to 8 minutes.  Crayfish, like lobster, are eaten with the hands; a juicy, messy treat best savored by sucking the meat out of the tail. The soft-shell variety can be eaten whole, but for the two calcium stones (called gastroliths) used to create a new shell. To remove them, snip off the eyes and mouth and squeeze out the two stones.