THE FISH LIST PORTAL

 

CRAWFISH

They go by many names: crawfish, crayfish, crawdads, or the ever-charming mudbugs (depending on where you are and how many pints have been had). They might not be the first thing that springs to mind when you think of North Carolina wildlife, but make no mistake: these little freshwater crustaceans are delicious.

While Louisiana has practically enshrined them in its cultural DNA - with parades, festivals, and entire cuisines built around them - North Carolina takes a more relaxed approach. North Carolina is home to several native species, including the White River crayfish and the Appalachian brook crayfish. These miniature freshwater lobsters prefer clean, slow-moving water, the sort of place you might paddle in on a hot summer’s day, provided you don’t mind the occasional pincer waving your way.

When it comes to the table, North Carolinians are far more likely to fire up the smoker for pork barbecue than gather round a crawfish boil. But thanks to the South’s ever-blending culinary cultures, it’s not unheard of to stumble upon a pot of spicy, buttery crawfish at a seaside shack or neighbourhood cookout. Just don’t expect anything on the scale of New Orleans—here, it’s less a way of life and more a cheeky nod to one.

I have had the joy of eating them in Sweden where my nephew lives with his family. There they have kräftskiva (a crayfish party). This is a festive gathering, typically held outdoors, that celebrates the end of summer with the consumption of boiled, dill-flavoured cray, Akvavit and skinny dipping at midnight in the river (well maybe the last part was a result of the Akvavit…) I’m not going to suggest a recipe here but please do share how you do yours.  

Summary

  • Flavour: Sweet & Succulent. The tail meat is tender with a naturally sweet, delicate taste, somewhat like lobster or prawn. Mildly briny, less salty than marine shellfish but still savoury.

  • Takes on flavour well; Crawfish are brilliant at soaking up spices, butter, garlic, or Cajun seasoning, perfect for boils or stews.

  • Rich & buttery (when cooked right) – Especially when boiled or sautéed in butter-based sauces.

  • Versatile texture – Firm yet tender, making it equally suited to soups, étouffées, pasta, or simply eaten straight from the shell.

  • Head fat (optional indulgence) – Some enthusiasts savour the fat or “tomalley” from the head for its deep, rich umami punch, an acquired taste, but beloved in Cajun cuisine.

Booze Pairings

Whether you prefer your rum or vodka neat, or enjoy a mixed drink, crawfish pair surprisingly well with a range of beverages. For a bold match, try bourbon - its smoky warmth complements the sweet claw meat. Rum, a classic sailor’s choice, adds a spicy, molasses-rich note. Beer fans can enjoy a Blue Moon with orange for a refreshing citrus lift. Belgian ales balance buttery richness, while a crisp IPA cleanses the palate between garlicky bites. Wine lovers should reach for bright, acidic reds like Pinot Noir or Sangiovese to cut through butter and spice. Feeling adventurous? A shot of aquavit brings a spicy, herbal kick that crawfish can easily handle. Cheers to messy, flavour-packed fun!

Recipes We Like

Traditional Southern Crawfish Boil - doesn’t get simpler and tastier than this.