Whether you call them crawfish, crayfish, or crawdads, here's your complete guide to preparing and enjoying this popular ...

Crayfish are best eaten from late spring to late autumn. Weather conditions affect their availability and cost, as does the spawning season (when the flesh of shellfish softens and has less flavour).

According to Greg Lutz, a professor of aquaculture at the LSU AgCenter, it's never too early to eat crawfish. In fact: It's quite impossible. "Their life cycle has really evolved to coordinate ...

Reduce to a simmer, add the crayfish and cook for about 10 minutes, until the shell turns orange. Remove and plunge into cold water to stop the cooking process. When cold, drain again and store ...

Add all the crayfish, bring back to the boil and boil for between 8-10 minutes. Strain and allow to cool before eating. For the truffle butter, melt the butter and whisk in the truffle oil.

Crawfish season is in full swing across the Gulf Coast, bringing with it the tradition of gathering with friends and family for a boil. The season typically runs from late January through early July, ...

Two cooked crayfish with lemons and herbs - Alena Gudz / 500px Presidents' Day Sales are live: The best deals from Apple, Amazon, Patagonia and Dyson at up to 70% off ...

I was looking at some live British lobsters last weekend in Weymouth where I was cooking at the Dorset ... I would rather eat a New Zealand crayfish any day. The meat of our local spiny lobsters ...