1. Allow cooked crayfish to cool slightly. Hold body of crayfish firmly. Use opposite hand to
twist off tail from body.
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2. Lightly squeeze tail until shell cracks.
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3. Peel off first 2 or 3 segments of shell from tail along with legs if any are still attached.
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4. Squeeze end of tail while using other hand to carefully pull out tail meat. With practice,
tail meat will come out without the need for further peeling.
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5. Remove vein from meat if still attached. Tail is now ready to eat as is or can be used in a
variety of crayfish dishes.
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6. The meat can also be retrieved from the claws. Twist off the claw where it attaches to the leg.
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7. Snap off movable pincher from claw.
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8. Some break claws open with their back teeth, but it is much safer to insert a fork as shown.
Twist fork to break open the claw, then retrieve meat.
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