Crawfish (also called crayfish, mudbugs, or crawdads) are freshwater crustaceans that resemble small lobsters. They’re a staple of southern cuisine and loved for their sweet, tender meat.

Crawfish season typically runs from late January through early July, peaking in the spring. The best time to enjoy them is March through May. Best to consult your local expert! Crawfish season is heavily influenced by local weather events.

Crawfish turn red when boiled due to a pigment called astaxanthin. They are technically crustaceans, not insects — but they do live in muddy environments.

Crawfish should be boiled for 3 to 5 minutes after the water returns to a boil. After boiling, turn off the heat and let them soak for 20 to 30 minutes in the seasoned water to absorb maximum flavor.

Place the live crawfish in a large tub or ice chest and rinse them several times with cool water until the water runs clear.

Hold the crawfish by the head and tail.

Twist and pull the tail away from the head.

Peel the shell off the tail and pull out the meat.

Optional: suck the juices from the crawfish head for extra flavor.