The peak of the crawfish season is dawning near, and for many, it's that time of year to pull out the large boiling pot to cook up some crawdads. Prices on crawfish are higher earlier in the season, ...

A classic crawfish boil is one of the easiest and most memorable ways to enjoy a feast of mudbugs. Instructions: Place the peppercorns, coriander, clove and allspice into a spice grinder and grind for ...

Foodie Bethany Gaskin showcases Seafood Boil #7 with crawfish, clams, and lobster. Cardiologist: 9 American foods you 'couldn't pay me to eat'—after 20 years of treating heart attacks ...

Eating whole crawfish isn't as intimidating as it seems. Simply twist off the head, suck out the juices, then peel and eat ...

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A reader fills us in on Salvador Dali's Viking crawfish recipe "Your article on Salvador Dali's crawfish recipe reminded me of my experience with crawfish in Finland," wrote Times-Picayune reader Mary ...

Makes 16 (¼ cup) servings. Recipe is by Holly Clegg. 2 tablespoons butter 1 tablespoon olive oil 1 cup chopped onion ½ teaspoon minced garlic ¼ cup all-purpose flour 1 (10-ounce) can diced tomatoes ...

For those who love the long-held tradition of crawfish boils, experts are offering tips to help pull off a true extravaganza. Miami chef and restaurant owner, Cesar Zapata at Phuc Yea, Pho Mo and ...