It's crawfish season, which conjures images of patio ... Set the head aside. 2. PEEL 'EM: Crush and peel away two or three segments of shell from the tail to expose more meat.

“We boil crawfish a couple of times a week, and we use the boiled crawfish for garnishes and stock. We crush (the seasoned, boiled crawfish) with a meat mallet and make a stock out of that ...