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Crayfish meat, tail

Cousin of the lobster, the crayfish is also called crawfish or crawdad. The crayfish lives in the Mississippi basin, and for this reason, many Louisianans call their state the “crawfish capital of the world.”

Like lobsters, the crayfishes turn bright red when cooked. Usually eaten with the fingers, their sweet, delightful meat has to be picked or sucked out their tiny shell. The crayfish is excellent when boiled, broiled or stir-fried with a variety of herbs and spices.