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Crawfish (also crayfish or crawdads) are freshwater crustaceans popular in Cajun cuisine. They're low in fat and calories, high in protein, and provide good amounts of selenium and B12. A Louisiana delicacy best enjoyed at crawfish boils.
About 15% of whole crawfish weight is edible tail meat. You'll need approximately 3-5 pounds of whole crawfish per person for a typical crawfish boil.
Crawfish are smaller freshwater crustaceans with a milder, sweeter flavor. Lobsters are larger saltwater creatures. Crawfish are more affordable and primarily farmed in Louisiana.
Live crawfish keep 1-2 days in refrigerator. Cook live crawfish only - discard any dead before cooking. Cooked meat keeps 3-4 days refrigerated.
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