It must be crawfish season down south as a lot of places are having their annual Crawfish Festivals. If you’ve never had these little creatures before, here is a recipe.
2 dozen or more Crawfish
Bring a kettle of salted water (1/2 cup salt to 1 gallon water) to a rolling boil; pop in the crawfish and simmer until they turn a deep red. Break off the tails; serve like shrimp and let each one shuck out their own meat. Serve with melted butter flavored with lemon juice and just a hint of mint. Some people like to suck out the heads before shucking and eating the tails. (Check the game laws of your state as some require a fishing license to gather crawfish.)
Keep your fork