Nothing fancy, just boiled them with crayfish(crawfish) seasoning. They were very tasty and topped off a week of fly fishing and semi-annual visit. We typically end the week like this to combine our roots with local fare.
I'm wondering if there is a suggested way to get the seasoning on the inside of shell while cooking? Should I crack the shell or punch holes in the soft tissue in the joints?
I'm wondering if there is a suggested way to get the seasoning on the inside of shell while cooking? Should I crack the shell or punch holes in the soft tissue in the joints?