Fresh-Frozen Cooked Whole Crawfish
Fresh-Frozen Cooked Whole Crawfish
Whole crawfish, boiled and piled onto a plate — every one a hard, lacquered scarlet with the claws, legs and long antennae still attached. The colour runs right through the shell rather than stopping at the tips, which is what a proper boil looks like, and the tails curl tight, the sign of a live cook.
They are already cooked, so the work is done: thaw them and eat them cold with a vinegary dip, or warm them through in a pan with garlic, butter and a little chilli and serve them hot. The tail meat is sweet and firm, and the heads hold the fat that carries most of the flavour — worth sucking out. Serve them with plenty of napkins.
- Whole crawfish with claws, legs and antennae intact
- Boiled before freezing — thaw and serve
- Deep scarlet shells, tight curled tails
- Eat cold with dip, or warm through with garlic butter
Net weight 1000g. Keep frozen at -18°C or below. Avoid repeated thawing. Cook thoroughly before eating.
What you get
An everyday cut of seafood, trimmed and packed for the family table. Straightforward to cook and generous enough to share.
Storing your order
Into the fridge as soon as it arrives, or the freezer if you are saving it. Follow the storage note in your order and it will keep well.
