Crayfish as food

Crayfish are eaten all over the world. Like other edible large crustaceans, like lobsters, only a portion of the body of a crayfish is eaten. In most prepared dishes, such as soups, bisques and étouffées, only the tail section is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other parts, such as the claw meat, may be eaten.

Claws of larger boiled crayfish are often pulled apart to access the meat, as seasoning and flavor can collect in the fat of the boiled interior.