A 3 oz serving of cooked crayfish contains about 70 calories and 14 grams of protein. Find the best crawfish at a LA Crawfish near you! Click here! Crayfish season can run anywhere from Mid-December through August along the Gulf Coast, but weather conditions play a major factor. If winter is a cold one, the season will begin a little later.
Generally speaking, peak months for the topmost quality Crayfish are usually March through May. Step 3. Separate the tail exoskeleton by applying pressure with your thumbs on the first two lines of the tail underside right by the opening.
After it cracks, push the sides outward in both directions to completely separate. Step 4. Once you crack open the tail exoskeleton, pinch the back end of the tail, and gently pull out the meat from the other end with a twisting motion. Step 5.
Devein the tail. Remove it by pressing your thumb down on one side of the vein and pushing it along the meat until removed. Step 6. The larger crayfish, in particular, will also have meat in the claws. Pull the lower claw down and away with a twisting motion to get at the meat inside. Step 7. Eat and repeat! Yes, your LA Crawfish does offer franchising opportunities! Click here to learn more about the 1 best crawfish franchise!
Costs to franchise an LA Crawfish is low cost comparatively to other crayfish franchises available. Find out more about our crayfish franchise, click here now! Yes we do deliver! Click here to find out if we can deliver our delicious food to you now! Our boiled seafood items and fresh oysters are all gluten-free. All of our rice dishes except the Gumbo are also gluten-free.
Our world famous crispy chicken wings are gluten-free too since we lightly batter them in potato starch. Our fried seafood baskets and po-boys does use a flour corn meal blend so they are NOT gluten-free. We do not at this time. Louisiana Crawfish Co. Crayfish need to molt as they grow because their hard exoskeletons do not allow much room for expansion. Baby crayfish can molt on a daily basis but as they grow older, the regularity of molts decreases to a period of weeks or even months.
You can contact each store directly at the store phone numbers listed on this page. For Franchising opportunities or questions please contact us here or fill out the short franchising form here. We did it for the love of the restaurant industry and our entrepreneurial passion. Some suppliers charge a bit higher compared to others. This competition keeps the prices lower for the consumer. Basically, the crawfish will be weighed and you will get what you have paid for.
No other inclusions will be given. An ethical company will always tell you the source of crawfish before you make your purchase. If you were to purchase your crawfish online, shipping fees will more than likely apply due to the sensitivity of the shipment.
This can include something as simple as lemon or butter or a crawfish boil seasoning. In most cases, people will boil crawfish in a large pot with seasoning, corn, potatoes and onions, and once done, all of the contents will be poured over a picnic table for everyone to enjoy. Keep live crawfish cool and moist between 40 and 50 degrees Fahrenheit by using wet towels on top of live crawfish bags before boiling. The same can be said about moving them from one point to another.
A good guideline for any crawfish boil is 3 pounds per person. However, it is important to take your guests into consideration when you place your order. For example, if your guests are big eaters, you may want to order 5 pounds for those individuals. Traditionally, crawfish are sold by the sack, which range from 30 to 35 pounds. For lighter eaters—or if you are throwing in a lot of other filling features like potato, sausage, shrimp, gator, or other low country boil items—then the minimum crawfish you want is 3 — 5 pounds per person.
If crawfish is the centerpiece, count on 5 to 7 pounds per guest. Crawfish are an excellent source of high-quality protein and low in calories, fat and saturated fat. They also are a good source of vitamin B12, niacin, iron, copper and selenium. Generally, the crawfish season in Louisiana runs from mid-January through early-July for crawfish caught in the wild, with the peak months being March, April and May. Crawfish from farms are available over a longer period of the year.
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