Jim Braucht, the master chef for the National Alliance of Independent Crop Consultant’s annual Crawfish Boil on the Hill, shares his technique on the art of eating crawfish.
• Separate the head from the tail. You’re actually separating the tail from the abdomen.
• Remove the first ring off the tail.
• Stick the tail between your front teeth, apply pressure with your fingers to the end of the tail and pull the morsel from the tail. If the tails are cooked properly, they will slip right out.
• If you have a more adventurous spirit, you can also “suck the head” of the crawfish. It contains the seasoning, plus the fat. “The cholesterol may go off the board, but the taste is really good,” Braucht said.