Lobster & crab

Crayfish, also called crawfish or crawdad, are closely related to the lobster. More than half of the more than 500 species occur in North America. Crayfish are characterised by a joined head and thorax, or midsection, and a segmented body, which is sandy yellow, green, or dark brown in color. The head has a sharp snout, and the eyes are on movable stalks. Crayfish are usually about 7.5 cm (3 inches) long.

Crayfish are very popular in French cooking where they are called ecrevisses. In the US, harvest comes from the waters of the Mississippi basin, and many Louisianans call their state the crawfish capital of the world.

Crayfish can be prepared in most manners appropriate for lobster and, like lobster, turn bright red when cooked. They're usually eaten with the fingers, and the sweet, succulent meat must be picked or sucked out of the tiny shells.