Most etiquette standards forbid eating with your hands, yet your hands are the finest
tools for eating crawfish properly—you may need an additional roll of paper towels.
Crawfish are liked worldwide but Louisiana's Cajun and Creole cuisines are most famous.
Consuming crawfish Louisianans traditionally eat crawfish boils.
They're events, like barbecues, pig roasts, and clam bakes, and may require an RSVP.
"The crawfish are cooked in a spicy and salty boiling water in large batches for large
groups, usually 30 to 40 pounds at a time," says New Orleans chef Donald Link of Herbsaint.