Crawfish Tail Meat, Wild Caught Frozen, 3 lb. Fully Cooked

Crawfish Tail meat, Wild Caught, Quick Frozen 2 lb. bag, cooked.

ALL ABOUT FRESH AND FROZEN CRAWFISH

Crawfish (sometimes called crayfish) are small lobster-like crustaceans found in freshwater lakes, rivers and streams. The harvest comes primarily from Louisiana, California, Oregon and Washington.

Thaw frozen langostino pak in the refrigerator overnite. Try sautéing in garlic butter, salt and pepper. Or heat through and add to Alfredo sauce with pasta, a Newburg or bisque.

Most fresh crawfish sold at Wholey’s are fresh, cooked and seasoned. Just reheat using any of the following methods. To bake: place crawfish in a shallow dish and bake at 400 degrees F. for 6-8 minutes, just until heated through. To grill: place in a grill wok or mesh basket and grill over medium heat, just until heated through. To broil: Place in a shallow pan and broil about 4 minutes.

Eating crawfish is something of an art. The tail, which readily breaks away, contains all of the meat. It takes 7 pounds of crawfish to make 1 pound of meat. If you like, eat the green-to-gold tomalley or “butter” in the body. In females, you may find clusters of delicious bright red eggs.