It's almost Mardi Gras time, and we can't think of a way we like to celebrate better than a big old crawfish boil (or crayfish, or crawdads, or mudbugs, or whatever you call them). These tiny, freshwater crustaceans are basically tiny lobsters, but that doesn't stop them from perplexing people from outside Fat Tuesday's homeland year after year.
The truth is, getting the best, meatiest part of the crawfish is simple, as shown in the tutorial video above. And yes, sucking the head really does matter, and no, that doesn't mean you are eating crawfish brains (first of all, you're sort of sucking the body, not really the head and second of all, crawfish brains are about the size of a pin-head so you would absolutely not know if you were or not). If all this sucking and pinching and shell-peeling is just too much for you, order yourself a crawfish étouffée and take a deep breath. For everyone else, it's time we master how to eat crawfish once and for all.
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