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Here, crawfish season is better

Live crawfish at H‑E‑B

Whether you're curious about these tasty Cajun delights or you throw the best crawfish boil on the block, H‑E‑B has everything you need to host the season’s best seafood boil. Shopping to create your perfect boil has never been easy at Texas’ Live Louisiana Crawfish Headquarters.

Whether you're curious about these tasty Cajun delights or you throw the best crawfish boil on the block, H‑E‑B has everything you need to host the season’s best seafood boil. Shopping to create your perfect boil has never been easy at Texas’ Live Louisiana Crawfish Headquarters.

Shop crawfish & seafood boil essentials

Shop seafood boil

Shop crawfish & seafood boil essentials

Shop seafood boil

Don’t forget the essentials when planning your boil! Contact your H‑E‑B store for information regarding crawfish pricing, availability and purchase of any boiled products!

Find a store

Don’t forget the essentials when planning your boil! Contact your H‑E‑B store for information regarding crawfish pricing, availability and purchase of any boiled products!

Find a store

How to eat crawfish

  1. Wash hands
  2. Peel them while they are still warm.
  3. Separate the tail from the head by slightly pulling and twisting, and discard the head.
  4. Hold the tail between thumb and forefingers and squeeze until you hear the shell crack.
  5. Grasp the first three segments of tail from the side and pull off by lifting up and pulling around the meat.
  6. Firmly grasp the exposed meat in one hand, the tail fin in the other, and pull gently.
  7. The meat is now ready to eat, freeze, or serve with your favorite cocktail sauce.

How to eat crawfish

  1. Wash hands.
  2. Peel them while they are still warm.
  3. Separate the tail from the head by slightly pulling and twisting, and discard the head.
  4. Hold the tail between thumb and forefingers and squeeze until you hear the shell crack.
  5. Grasp the first three segments of tail from the side and pull off by lifting up and pulling around the meat.
  6. Firmly grasp the exposed meat in one hand, the tail fin in the other, and pull gently.
  7. The meat is now ready to eat, freeze, or serve with your favorite cocktail sauce.

Crawfish handling tips

  • Make sure to ice and cover the crawfish while transporting from the store to home.
  • Do not put crawfish in the back of a hot truck or the trunk of a car without being covered or iced as the sudden temperature change is harmful to the crawfish.
  • Keep crawfish iced and covered until ready to cook. If keeping overnight, use a cooler and cover packaged crawfish with a wet cloth and ice. Keep the cooler lid open and let any water drain from the cooler. Keep out of the direct sun.
  • It's best to buy the crawfish the day you plan to cook them.
  • When cleaning, keep a constant flow of water running. Do not leave in water or direct sun. Rinse and drain, repeat until water is clear.
  • Purging in salt is not recommended. Handle with care. Do not drop or throw.

Crawfish handling tips

  • Make sure to ice and cover the crawfish while transporting from the store to home.
  • Do not put crawfish in the back of a hot truck or the trunk of a car without being covered or iced as the sudden temperature change is harmful to the crawfish.
  • Keep crawfish iced and covered until ready to cook. If keeping overnight, use a cooler and cover packaged crawfish with a wet cloth and ice. Keep the cooler lid open and let any water drain from the cooler. Keep out of the direct sun.
  • It's best to buy the crawfish the day you plan to cook them.
  • When cleaning, keep a constant flow of water running. Do not leave in water or direct sun. Rinse and drain, repeat until water is clear.
  • Purging in salt is not recommended. Handle with care. Do not drop or throw.

How much meat can I expect?

How much meat can I expect?

Some, but not all crawfish are sized or graded, but small to medium ones give the highest meat yield and are easier to peel. Based on a yield of 15 percent meat, 6-7 pounds of live crawfish will provide 1 pound of peeled tails. You should plan on purchasing 3-4 pounds of live crawfish per person per meal or 1 pound of fresh or frozen tails to feed three people.

Some, but not all crawfish are sized or graded, but small to medium ones give the highest meat yield and are easier to peel. Based on a yield of 15 percent meat, 6-7 pounds of live crawfish will provide 1 pound of peeled tails. You should plan on purchasing 3-4 pounds of live crawfish per person per meal or 1 pound of fresh or frozen tails to feed three people.