Originally Posted by geofri
I have to admit, only had crayfish once. Tasted like mud, smelled like carp. It was at a Chinese restaurant in virginia.
I'm willing to give them another try where they actually know how to cook them.
Rule1 to not standing out down here, NEVER call them crayfish, always CRAWFISH!!!!!!
That abomination of Chinese importation you had is just as easily described as crapfish.
Rule 2 is never ask someone their recipe for boiling crawfish. Only rookies use a store bought powder only. It should always be supplemented with some...... WAIT. Im not giving up mine either. Hahahaha