Crawfish season peaks in April or May, when the crawfish are the fattest.
Before you peel the shell, separate the tail from the head. Begin by holding the head in one hand and the tail in the other.
Gently squeeze the sides of the tail until you hear the shell crack. Beginning at the top, peel away a few segments of the shell until enough meat is exposed for you to grasp it securely.
Holding the fan of the tail in one hand, pull the meat away from the shell. Tip: If the meat breaks apart, peel away the remaining shell segments.