I can recall back to the first time I ever had Maryland Crabs. The food of course was just secondary to the "overall crabfest experience." That was about 15 years back and perhaps did somewhat prepare me for what I got to participate in just yesterday at a corporate crawfish boil.
Being the good sport that I am, I willingly took "lessons" from the many natives at the gathering who apparently have been ripping the tails and sucking the insides out of crawfish for many years.
So what can I say? Did I like it? No, not really but it was different. As the vocalists with the live band belted out all sorts of country favorites, I sat along with about 200 people at rows of tables covered by a huge tent. Beer and margaritas flowed like water and I thought for sure I was at "The Ewing BBQ." I expected to see J.R. and Cliff Barnes any moment. (Does anyone remember that television show? Click here for a reminder if for some reason this program escapes your recall)
Now a bit about crawfish (Taken off the internet)
Crayfish, also called crawfish or crawdad, are closely related to the lobster. More than half of the more than 500 species occur in North America, particularly Kentucky (Mammoth Cave) and Louisiana in the Mississippi basin. Crayfish also live in Europe, New Zealand, East Asia and throughout the world, including the Tristan da Cunha Islands. Nearly all live in freshwater, although a few survive in salt water. Crayfish are characterised by a joined head and thorax, or midsection, and a segmented body, which is sandy yellow, green, or dark brown in colour. The head has a sharp snout, and the eyes are on movable stalks. Crayfish are usually about 7.5 cm (3 inches) long.
Crayfish are very popular in French cooking where they’re called écrevisses. In the US, harvest comes from the waters of the Mississippi basin, and many Louisianans call their state the "crawfish capital of the world." Crayfish can be prepared in most manners appropriate for lobster and, like lobster, turn bright red when cooked. They're usually eaten with the fingers, and the sweet, succulent meat must be picked or sucked out of the tiny shells.
Until next time.......
1 comment:
And, don't forget the 1,000 pounds of shrimp, the 750 pounds of crawfish witht their little black beady eyes starring back at you from the plate,the gallons of gumbo, the Mardi Gras beads (big hit anytime of the year) and George W's favorite C&W music! Did I mention this takes place annually, in the company parking lot to thank the 300 or so employees and their families?
Mindy
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