Crawfish (Whole Soft-Shell)
- Brand: CajunGrocer
- Product Code: 5146
- $121.99 $86.40
-
- 2 or more $79.99
Tags: soft shell crawfish, softshell crawfish, whole crawfish, frozen crawfish, Louisiana crawfish, Cajun seafood
Have A Question For This Product?
Q: Does this have 24 90z packs per case. Or just one 9oz pack of 24.
A: This package contains 9 oz. (24 units)
Q: Does this come with 24 9 oz packs to a case. Or just one 9 0z pack of 24?
A: This product come with 24 units that are 9 oz each.
Q: How many soft shell crawfish do you get per container?
A: About 24 per 9 oz container.
Whole Soft Shell Crawfish for Sale - 2 Dozen Tray
Soft shell crawfish are a rare Louisiana seafood specialty harvested right after molting, while the shell is still tender enough to eat after cooking. Each tray includes 2 dozen whole, cleaned, frozen soft shell crawfish ready to fry, serve on po-boys, or use as a Cajun seafood entrée.
Quick Facts
- Includes: 2 dozen whole soft shell crawfish per tray
- Style: Whole, cleaned, frozen, and ready to cook
- Best cooking methods: Deep fried or pan fried
- Ships frozen: Packed to help preserve freshness during transit
Recently, more people have been discovering soft shell crawfish after seeing them featured online and on Louisiana outdoor and food videos, but around South Louisiana they have long been considered a seasonal delicacy locals get excited about.
What Are Soft Shell Crawfish?
Soft shell crawfish are real crawfish harvested during the short window after they shed their old hard shell and before the new shell firms up. During this brief stage, the shell stays soft enough to eat after cooking.
That is what makes them so different from traditional boiled crawfish. Instead of peeling tail after tail, you can enjoy nearly the entire crawfish, except the head and the small calcium deposits behind the eyes often called “pearls.”
Raw soft shell crawfish may look dark green or black, but do not let that fool you. When they hit hot oil, they turn a beautiful bright red and develop a crisp outside with rich, sweet crawfish flavor inside.
Why Soft Shell Crawfish Are So Hard to Find
Soft shell crawfish are a specialty product because timing matters. Crawfish have to be monitored closely during the molting process and selected at just the right moment before the shell starts to harden again.
After harvest, they are quickly chilled, cleaned, packed, and frozen to protect their texture and flavor. That careful process is why softshell crawfish are not something you see in every seafood case or grocery freezer.
Around south Louisiana, soft shell crawfish have earned a loyal following among seafood lovers, chefs, and folks who get excited when a rare Cajun delicacy comes back in season.
How to Cook Soft Shell Crawfish
The classic Louisiana method is simple: season, bread, and fry.
Deep frying is the preferred method because it cooks the delicate crawfish quickly, keeps the shell tender, and gives the outside a crisp golden finish. Pan frying also works well for smaller batches.
Simple Fried Soft Shell Crawfish Recipe
Ingredients
- 2 dozen thawed soft shell crawfish
- 3 egg whites
- A splash of milk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 teaspoon salt
- Cajun seasoning to taste
- Vegetable oil for frying
Cooking Instructions
- Make the wet wash: Lightly whisk the egg whites with a splash of milk in a shallow bowl.
- Mix the dredge: In a separate bowl, combine flour, cornmeal, salt, and Cajun seasoning.
- Coat the crawfish: Dip each thawed soft shell crawfish into the egg mixture, then dredge in the seasoned flour and cornmeal mixture.
- Fry: Carefully place the coated crawfish into hot oil at about 375°F. Fry for 2 to 3 minutes, or until crisp and bright red.
- Drain and serve: Remove with a slotted spoon and drain on paper towels. Serve hot with remoulade, lemon, French bread, or your favorite Cajun dipping sauce.
Serving Ideas
- Serve as a crispy Louisiana appetizer
- Stack inside French bread for a soft shell crawfish po-boy
- Place over crawfish fettuccine or pasta
- Use as a topping for crawfish étouffée
- Add to seafood platters with shrimp, oysters, catfish, or soft shell crab
- Serve with remoulade, tartar sauce, cocktail sauce, or lemon butter
Frequently Asked Questions About Soft Shell Crawfish
Can you eat the shell of soft shell crawfish?
Yes. Soft shell crawfish are harvested right after molting, when the shell is still tender enough to eat after cooking.
What do soft shell crawfish taste like?
They have a rich, sweet crawfish flavor with a tender bite and crisp outside when fried. Many seafood lovers compare them to miniature soft shell crab with a stronger Louisiana crawfish flavor.
Are soft shell crawfish the same as soft shell crab?
No. They are crawfish, not crab. The idea is similar because both are eaten after molting while the shell is still soft, but the flavor is distinctly crawfish.
How many soft shell crawfish come in a tray?
Each tray includes 2 dozen whole soft shell crawfish.
Are these soft shell crawfish cleaned?
Yes. They are cleaned, frozen, and ready to cook.
What is the best way to cook soft shell crawfish?
Deep frying is the most popular method because it creates a crisp exterior while keeping the crawfish tender. Pan frying also works for smaller batches.
Where can I buy soft shell crawfish?
You can buy soft shell crawfish online from CajunGrocer.com and have them shipped frozen directly to your door.
If you are looking for a hard-to-find Cajun seafood specialty, whole soft shell crawfish belong on your table. Fry them crisp, pile them on po-boys, or serve them as the dish everybody talks about before the first tray disappears.
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| Discount | Yes |
| Nutrition Data | 0 |
| Size | 9 oz. (24 units) |
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