Live Select Crawfish with Seasoning — 30 lb Sack

Storage & preparation

• Keep crawfish in a cooler with drain open; place a sealed bag of ice on top and keep cool.
• Purge: hose sack, empty into tub or cooler, sprinkle a 16 oz can table salt, cover 8–10 minutes, drain and repeat 1–2 times.
• Boil: fill pot to cover seafood, add seasoning, bring to rolling boil, add crawfish and boil 5 minutes, turn off heat and soak 15–25 minutes to desired spice.

Expect normal dead-loss: 4–5 lbs per sack in cooler months and June; 2–4 lbs in warmer months. A 20% restocking fee applies after order placement. Live shipments restricted to certain states; boiled crawfish available where live shipments are not allowed.