|
Franklinton, LA | This time of year the crayfish are maturing and getting a thick, hard to peel shell. You will normally have 0.7 pounds or about 11 ounces of tail meat from a 5# serving of crayfish. The amount of tail meat per pound of crayfish will decrease as they grow a harder shell. In other words we prefer to boil crayfish in March or April.
In this area you can buy frozen crayfish tail meat. Battered and fried crayfish tails are good. You can also make several tasty pasta dishes with crayfish tails. You can check the menu for "New Orleans Food and Spirits" or "The Chimes" in Covington, LA for some ideas. | |
|
Crawfish gator
