Live Pacific Red Crawfish

Availability: In stock

$100.00
Availability: In Season

Unless you were a scientist, you could never tell the difference between the California and Louisiana crawfish species. Sized at 15-20 critters to the pound, these crawfish are purged in well water to ensure that clean, sweet flavor that is the hallmark of high-quality "crawdads." They can be shipped live to any location in America, offered daily in lots of 10, 15, or 32 pounds. If you need more than 30 lbs, email store@farm-2-market.com us directly with your needs and we will be glad to quote.

Delivered Fresh Overnight

What are people saying?

Amazing!
I was a bit skeptical when I first ordered these. We were doing a boil in a fairly remote location. The crawfish were delivered on time, in excellent condition, in great packaging. We rinsed them several times, used Alton Brown's recipe, and they turned out amazing! Great...
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Live Pacific Red Crawfish

Array ( [0] => Array ( [post_id] => 47 [title] => Crawfish Boil Recipe [post_content] =>

Servings: 6-8

Ingredients:

  • 20 pounds live crawfish (3 - 4 ounces meat per pound)
  • 5 gallons water
  • 2 Crawfish Seasoning bags (available from Farm 2 Market)
  • 3 cups salt
  • 1/2 cup cayenne pepper
  • 2 to 3 pounds small whole potatoes
  • 6 lemons, halved
  • 6 to 8 medium onions
  • 4 ears corn, husked and halved

Preparation:

  1. Place crawfish in a large metal colander and rinse crawfish well.
  2. Bring water to boiling in 5 gallonpot. Add crawfish Seasoning bags, half of the salt, and half of the ground red pepper; stir to mix. Add potatoes and cook for 15 to 20 minutes or until almost done; remove potatoes from pot. Stir in remaining salt and pepper, and add crawfish. Squeeze the lemons over the pot, then add the squeezed lemons, onions, and corn to the pot.
  3. Return water to boiling and cook for 2 to 3 minutes. Turn off heat, cover pot, and soak for 15 to 30 minutes. The longer the crawfish soak, the more seasoning they'll absorb. Begin testing for desired seasoning level after 10 minutes by removing one or two crawfish from pot, letting them cool slightly, peeling, and tasting.
  4. Return potatoes to pot during the last 5 minutes of soaking. Remove basket from pot. Serve hot crawfish with vegetables.
[status] => 1 [created_time] => 2012-12-13 00:30:50 [update_time] => 2012-12-13 00:55:11 [identifier] => crawfish-boil-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 03004,03004,03002,03001, ) [1] => Array ( [post_id] => 49 [title] => Cold and Spicy Crawfish Dip Recipe [post_content] =>

Servings: 14+

Ingredients:

  • 1/2 cup butter
  • 2 pounds crawfish tailmeat
  • 4- 8 ounce packages cream cheese, room temperature
  • 1 bunch green onions, chopped
  • 1 cup mayonnaise
  • 1/2 teaspoon hot pepper sauce or to taste
  • 1 teaspoon Worcestershire sauce, or to taste

Preparation:

  1. Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted.
  2. Add the crawfish tails, reduce heat to medium-low, and cook for about 10 minutes. Set aside to cool.
  3. In a large bowl, stir together the cream cheese and mayonnaise until well blended.
  4. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color.
  5. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion.
  6. Mix well, cover and refrigerate.
[status] => 1 [created_time] => 2012-12-13 00:32:44 [update_time] => 2012-12-13 00:55:32 [identifier] => cold-spicy-crawfish-dip-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 03003,03004,03002,03001,03001,03001, ) [2] => Array ( [post_id] => 55 [title] => Crawfish and Sausage Gumbo Recipe [post_content] =>

Servings: 10-15

Ingredients:

  • 2 pound crawfish tailmeat
  • 1 pound smoked sausage (Kielbasa is widely available)
  • 1 pound fresh or frozen okra
  • 2 medium white onion
  • 2-28 oz cans whole tomatoes
  • 1 pound frozen corn
  • 2 t parsley flakes
  • 1 teaspoon cayenne pepper
  • 1 qt half and half
  • 1 qt water
  • ½ t salt
  • ½ t cayenne pepper
  • ¼ t oregano
  • ¼ t paprika
  • ½ t black pepper
  • ¼ t white pepper

Preparation:

  1. Cut smoked sausage into bite sized quarters.
  2. Add sausage to a large skillet and cook until browned.
  3. Add onions to skillet and cook until tender, stirring often.
  4. Then add water, tomatoes, corn, okra and remaining seasoning. Simmer for 15-20 minutes.
  5. Finally add your remaining ingredients, the crawfish tailmeat and half-and-half.
  6. Simmer over low heat for 10 minutes
  7. Serve with Steamed White Rice with Cornbread.
[status] => 1 [created_time] => 2012-12-13 00:37:25 [update_time] => 2012-12-13 00:56:25 [identifier] => crawfish-sausage-gumbo-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 03004,03002,03001, ) )

Crawfish Recipes

Please enjoy the recipes we have collected below. Keep in mind as with any recipe, feel free to modify it to meet the needs and tastes of your own family. You can view more seafood recipes here.

Customer Reviews

Live Pacific Red Crawfish
Amazing! - McD - 9/3/13
I was a bit skeptical when I first ordered these. We were doing a boil in a fairly remote location. The crawfish were delivered on time, in excellent condition, in great packaging. We rinsed them several times, used Alton Brown's recipe, and they turned out amazing! Great taste, good texture, and an amazing value. Thank you so much!

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