Pinch, peel, eat: how to properly chow down at a crawfish boil

You'll need a napkin or two for this southern favorite.

You could say there is an art to eating at a crawfish boil.

The Sikeston Jaycees have been cooking up these “mudbugs” annually for the last several years.

So Heartland Weekend traveled to the rodeo grounds to get a behind the scenes look at how to properly eat a crawfish.

To get to those tasty morsels, it boils down to these five steps:

  1. Pinch: Hold the crawfish on both sides of the tail joint, your thumbs on one side of the shell and your index fingers on the other.
  2. Twist and Snap: With a twist of the wrist, snap the head away from the tail.
  3. Suck: If you’re a diehard, suck the juice from the crawfish head.
  4. Peel: Use your fingers to peel away the shell from the widest part of the tail, like you would peel a shrimp.
  5. Squeeze and pull: Hold the tip of the tail and gently tug out the tender meat. Enjoy!

It may sound intimidating at first, but we found out after the first few attempts the steps are easy to master.

You can become a pro at the 10th Annual Crawfish Boil and Music Festival in Sikeston on May 4, 2019.

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