They resemble tiny lobsters, and chances are if you love lobster, you’ll adore Crayfish as well. Usually eaten with fingers, their sweet, succulent meat is picked and sucked out of the tiny shells. Always a treat!
Someone who studies Crayfish is called a Hydrogeologist. He or she will probably tell you that fossilized Crayfish burrows have been found from strata as old as the late Paleozoic or early Mesozoic periods.
Particularly popular in Louisiana, where they’re called Crayfish, you’ll definitely want to try a spicy Crayfish Boil, or add them to bisques and étouffées. The fact is, you’ll enjoy them prepared any way you would lobster.
Crayfish are an amazing source of Vitamin B-12, and a moderate source of Iron, Calcium, Magnesium and Vitamin B-6.