The worst crawfish boil, ever?

Swine Spectator said:
The trick to good crawfish (shrimp and crabs, too) is to just cook them through. That way the meat stays plump and juicy.

My times are as follows (starting with seasoned, boiling water):
- Crawfish: Boil 3.5 min, soak 15-18
- Crabs: Boil 10 min, soak 20
- Shrimp: Bring water to boil, turn off, soak 5-8 min

You have to season the water a bit more aggressively with the reduced soak times, but you will find that these times yield easy peeling, meaty seafoods. People always comment on how easy my shrimp peel.
Click to expand...

And well seasoned boiled seafood does not need cocktail sauce...
 
EyeBurnEverything said:
I can't get fresh crawfish in PA, but when i do a Seafood boil, even i don't butcher or under cook the ingredients. One thing i learned is there are levels and layers to this.
Click to expand...



You can get live crawfish in PA, for a price. I do a yearly crawfish boil in Pittsburgh. It ain’t cheap but you can overnight ship them in.
 
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