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A lesson in crawfish boiling:
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Begin with LIVE crawfish...we let Sawyer, our friends' one year old, be the tester of the crawfish's "live-ness" as he was inticed by the squirming claws of the crawfish.
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Boil the crawfish. When finished boiling, pour crawfish onto a newspaper-covered table.
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Make SURE the crawfish are no longer squirming - they're good and dead and cooked! And check to see that the tail is curved, not straight. A straight tail means that the crawfish was dead before it got into the boiler, and this is not good!
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And snap the crawfish at the joint between the body and tail. Twist the tail apart from the body. Then snap the very end of the tail off as well. The meat is inside the main part of the tail. Peel the scales away from the meat, and finally, as Ashley is so nicely demonstrating, pull the strip of ???!?!?! from the meat, and enjoy!!!