Whether you call 'em crawfish, crawdads, crayfish or mudbugs, the freshwater crustacean best known for being boiled in large quantities with plenty of Cajun spice is now in season.
For folks in Louisiana, where the vast majority of the United States" annual harvest (a whopping 100 million pounds) comes from, the smell of a spicy crawfish boil signifies the start of spring. Rain and warm temperatures, which typically occur from March through early June, are required for crawfish to multiply and grow into a size worth eating. The mini lobster-like creatures are then readily available and cheaper for restaurants to purchase, hence the prevalence of crawfish dishes this time of year.
"All indicators point toward a very good season for crawfish this year," says Jon Bonnell, who's added a new crawfish roll to his menu at Waters Bonnell's Coastal Cuisine. Crawfish is also found in his signature seafood gumbo as well as crispy spring rolls served with Creole mustard sauce. Bonnell says it's important to remember crawfish are a reflection of the water where they live.
"I always recommend domestic, wild-caught crawfish," says Bonnell. "Cheap crawfish tail meat from China is everywhere, but it's a truly inferior product. Just because the label says "Boudreaux"s" or "Cajun" doesn't mean it comes from Louisiana. Always check the packaging for country of origin."
Bonnell says he loves a good old-fashioned crawfish boil (he and his wife host one every summer for his employees), but peeling and eating the cumbersome crustacean requires some labor and know-how. Josh Rangel, head chef at The Dive Oyster Bar on the Benbrook Traffic Circle, recommends simply breaking the crawfish tail and eating its meat before twisting off the entire body to suck the flavorful contents from the head.
"It might be weird to a lot of people, but there's a lot of fat and good juice that comes out of the head," Rangel promises.
Josh Rangel, head chef at The Dive Oyster Bar
At the restaurant through at least early June, diners can choose from two versions of boiled crawfish available by the pound: traditional and the works with corn on the cob, potatoes, mushrooms and andouille sausage. If boiling crawfish at home, both chefs say purging the crawfish – or soaking and rinsing repeatedly – is key for a cleaner flavor.
"After that, make sure you've got a good, seasoned boil," says Rangel. "The spicier, the better. As far as how long to boil, they're like lobster. Boil until they turn bright red and then they're done."
Use a large pot equipped with a straining basket for easier removal. Along with potatoes and corn, other common boil ingredients include onions, garlic cloves and skin-on shrimp. For more authenticity, do as the Louisianans do: Nix the plates and silverware, and spread the prepared boil components on an outdoor table covered with thick layers of newspaper, squeeze with lemons, and dive in.
WHERE TO FIND CRAWFISH IN FORT WORTH
Here are just a few places dishing up crawfish this season.
Waters Bonnell's Coastal Cuisine
Crawfish roll ($14)
Crispy spring rolls with crawfish, andouille sausage and Creole mustard sauce ($11)
Jon Bonnell's signature seafood gumbo ($8.$12)
2901 Crockett St., Fort Worth, 817.984.1110,
The Dive Oyster Bar
Crawfish boil ($9.99 a pound)
The "works" crawfish boil with corn, potatoes, mushrooms and andouille sausage ($12.99 a pound)
Blackened redfish with crawfish etouffee ($18)
3520 Alta Mere Drive, Fort Worth, 817.560.3483
Boo-Rays of New Orleans
Crawfish boil with corn and potatoes ($7 a pound, $13 for two pounds)
Shrimp and crawfish fondue ($9.99)
Stuffed Shrimp Bienville – grilled tilapia atop shrimp and crabmeat topped with crawfish hollandaise served with dirty rice and green beans. ($18.69)
7255 Boat Club Road, Fort Worth, 817.236.6149, booraysofneworleans.com
The Blu Crab Seafood House & Bar
Crawfish boil with corn and potatoes ($8.95 a pound)
Crawfish pies – Natchitoches crawfish etouffee-filled pastries with remoulade sauce ($10)
6115 Camp Bowie Blvd., Fort Worth, 817.763.8585, theblucrab.com
J&J Oyster Bar
Crawfish boil ($9 a pound)
Fried crawfish tails with choice of two sides ($12)
Crawfish sausage po"boy ($10)
612 University Drive, Fort Worth, 817.335.2756,
Flying Fish
Crawfish boil with corn and potatoes ($9.99 a pound)
Crawfish chowder ($4.25 cup, $6.25 bowl)
Fried crawfish "poor boy" sandwich ($10.49)
2913 Montgomery St., Fort Worth, 817.989.2277, flyingfishinthe.net
