Only the coon asses do it that way.

My mother says the head is the best part.

If you just eat tails, it seems hardly worth it. Gotta eat the claw meat too.

I am unfamiliar with that insult, but judging from the plain language, it doesn't seem very positive.

At any rate, not sure if you have ever been to New orleans, but this is not an uncommon way to serve them in restaurants. You can buy them buy the bucketful.

I just didnt get what was so great about the goo.

The tail was fine.....not unlike shrimp.

I hadn't thought of it that way before.

I have eaten live shrimp at sushi bars before. That was pretty crazy. Not a big fan.

That's roughly translated as a cajun-style redneck. It's a term of affection in some parts.

Only to coon asses.

Last time we were in NO I wanted to buy a big bottle of "Butt Burnin' Coon Ass BBQ Sauce" (this was the actual name on the label) for my wife's parents as a Christmas present. She did not think it was nearly as amusing as I did.

And then only from other coon asses.

It was the best thing about Fort Polk. I develped quite a liking for the little mudbugs.

The only fat is in the brain and it renders during boiling. The rendered fat and the juices from the boil taste the best.

Some claws are big enough to eat.

The first time I attended a boil I thought it was the most counterproductive event I had witnessed. The amount of calories spent getting to the crawfish tail had to exceed the caloric intake the small bit of meat provided. However, I then concluded that this was southern culture at its finest. Folks there have a great deal of time on their hands, what with not being saddled with such pesky things as gainful employment and whatnot. Hence, why not spend 4 hours eating dinner. Once I had crawfish a few times it grew on me. During the season I would get 5 lbs at some shack off post and my wife would eat the spuds and corn while I wolfed down the crawfish and a gallon of whole milk.