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This is a compilation of several recipes, and I think it comes off better than any of the individual versions. I have eaten these mudbugs from New Orleans to Portland. This is great stuff, hot or cold. Place all but the crawfish in a large kettle and bring to a boil, covered. Simmer for 15 minutes so that you create a good rich stock and then add the crawfish. Cover and bring back to a boil. Boil for 7 minutes, no more, and then turn off the heat, leaving the lid on the kettle. The crawfish may be served after a few minutes or chilled in the refrigerator. One needs only beer and good bread with these critters. HINTS ON CLEANING CRAWFISH: Since these creatures live in the mud, it is important to clean them properly or you will have mud in your food! 1. Wash well with fresh water. 2. Soak them in a saltwater bath for about 8 minutes to purge them of mud. 3. Rinse well in a colander and you are ready to cook them. EATING CRAWFISH: Once they are boiled, you break off the head and suck out the wonderful juices. Dont pay attention if people are watching--they are just jealous. Then, crack the tail from the belly side and peel it off. Devein the meat, if you are one of those, and enjoy. Use your thumb to remove the yellow liver and fat from the head. Crack the claws with your teeth and draw out the meat. This is just great eating! From
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