Crawfish season peaks in April or May, when the crawfish are the fattest.
Now, you’re ready to eat. For a more authentic Cajun experience: Suck the seasoned cooking liquid after you remove the head
before you discard it. You can use your teeth rather than your fingers to remove the crawfish meat from the cracked shell.
Find the perfect ending to your Easter feast with these light and fresh springtime desserts.
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