i would just buy them

but here are some pointers

How to peel
& eat crawfish
Step 1
Gently twist the head apart from the tail and set the head aside.

Step 2
Peel away 2 to 3 segments of shell from the tail to expose more meat.

Step 3
Pinch the bottom end of the tail while carefully pulling the meat out of the shell.

Step 4
For an extra mouthful of flavor, gently suck the seasoned juices out of the head, or insert a finger into the cavity and scoop out the golden “fat”.

if you decide to go ahead and catch them follow the below directions

KEEPING YOUR CRAWFISH ALIVE UPON ARRIVAL If you receive your crawfish the day before your boil, simply take your crawfish, hose them down and place them back in a cooler with a bag of ice. Keep them in a cool place and out of the heat. Your garage is the perfect spot until you're ready to boil.

HOW TO PURGE YOUR CRAWFISH 1. Hose crawfish sack with water thoroughly. 2. Empty one sack (or ½) in cooler (ice-chest or tub) and rinse again (keep drain hole open). 3. Close drain hole, sprinkle 1 (16oz.) can of table salt over one sack and add enough water to cover crawfish to purge. 4. Let stand for 8 to 10 minutes. 5. Drain and repeat above process (1x or 2x).

HOW TO BOIL YOUR CRAWFISH 1. Fill large pot with enough water to cover seafood. 2. Add our LOUISIANA FISH FRY Crawfish and Crab seasoning mix and bring to a rolling boil. 3. Add crawfish. Return to a rolling boil. Boil crawfish 5 minutes. 4. Turn fire off and let crawfish soak for 15 to 25 minutes (to you desired spice level). 5. Peel um while they're hot and enjoy......

HOW TO STEAM YOUR CRAWFISH 1. Pot should have a raised rack 2" high. Add water to pot just below level of rack. 2. Bring to a boil. DO NOT ADD SEASONING. 3. Cover tightly. When steam escapes, add your crawfish. 4. Cover tightly and when steam escapes again, steam crawfish for 10 to 12 minutes. 5. In a styrofoam chest, layer crawfish, sprinkling each layer with our LOUISIANA FISH FRY Crawfish and Crab seasoning mix. Continue layering until all crawfish is used. Cover tightly and let stand for 12 minutes. 6. Peel um while they're hot and enjoy.......Oh, be sure to include cold beer.


part two above is very important, i have heard processors use some special salt to completley clean out their "mud bugs" as far as the crawdads i love'em, but i buy all mine from a seafood shop, they get them from bon secour seafoods, they are already prepped and seasoned, all you got to do is put them in a little crab boil for a few minutes, we pay around 3.50-4 a pound


enjoy