Our soft-shell whole crawfish is an absolute delicacy. Not too many establishments carry soft-shell crawfish but you'll find them here in south Louisiana and New Orleans Jazz Fest. Best prepared deep fried or pan fried. Serve as appetizer or make an authentic Cajun style Po-Boy.
Unit Size: Package includes 24 soft shell crawfish.
Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or gulf shrimp boil. You may want to add some boudin and cajun andouille, to spice it up!
| Featured Products | No |
|---|---|
| Nutrition Data | 0 |
| Brand | CajunGrocer |
| Perishable | 1 |
| Size | 9 oz. (24 units) |
| Serving Size | No |
| Serving per container | No |
| Calories | No |
| Calories from fat | No |
| Total fat | No |
| Saturated fat | No |
| Saturated fat per unit | No |
| Cholesterol | No |
| Cholesterol per unit | No |
| Sodium | No |
| Sodium per unit | No |
| Total carbs | No |
| Total carbs per unit | No |
| Dietary Fiber | No |
| Dietary fiber per unit | No |
| Sugars | No |
| Protein | No |
| Vitamin A | No |
| Vitamin C | No |
| Calcium | No |
| Iron | No |
| Organic | No |
| Ingredients | Louisiana farm raised whole soft-shell crawfish |
SAVE with GROUND Shipping
When you purchase other fresh foods along with your live crawfish order, be sure to select GROUND shipping. We will include these items with your LIVE crawfish shipment. By selecting GROUND, you'll save by not having to incur addtional NEXT DAY air freight charges. That's value!
Order Other Party Foods:
- Boudin
How Much Crawfish Do I Need?
- 10 lbs. | 2-3 people
- 20 lbs. | 4-6 people
- 30 lbs. | 6-10 people
- 40 lbs. | 8-12 people
- 50 lbs. | 10-15 people
SELECT = 12-16 cnt per lbs.
Note: These amounts are based on a 3-5 lbs. per person average.
Crawfish Boil .. For Two
Ingredients:
- 2 gallon water
- 2 3-oz. crab boil
- 1/4 cup salt
- 1/4 cup hot sauce
- 3 tbsp cayenne pepper
- 1 1/2 lbs small red potatoes
- 6 small onions, peeled
- 4 - 6 ears corn, halved
- 1 bell pepper, CC
- 2 stalks celery, CC
- 2 head garlic, halved
- 5 large lemons, halved
- 10 pounds live crawfish, rinsed and purged in salt water
Preparation:
In very large pot over high heat bring water, crab boil, salt, hot sauce, and cayenne pepper to a boil. Add potatoes, onions, corn, bell pepper, celery, and garlic. Reduce heat to simmer; cover and cook until vegetables are barely tender, about 10 minutes. Squeeze lemons over pot, add lemons and crawfish, and stir to combine. Cover and return mixture to the boil. Cook until shells turn bright red, about 8 minutes. Serve immediately.
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