It's crawfish season here in New Orleans (the season lasts from the months of March through June), and the crawfish is abundant, scrumptious, and amazingly affordable. You can get it for as low as $1.00/lb from the individual seafood vendors around this time of year.
To me, crawfish (or "mudbug," "crayfish," or "crawdad") has the most palatable flavor of any shellfish. Although the texture of the crawfish meat itself is not substantial as other shellfishes, the flavor of crawfish is distinctly and deliciously umami. The meat is not as delicate as crab, and it isn't as tough or overly succulent as lobster or shrimp.
Also, the green-colored, scrambled egg-like "tomale" of the crawfish is superior--it tastes almost like a hearty seafood bisque or a savory pudding.
The step-by-step instructions on how to eat crawfish is simple.
Step #1: First, using your fingers, separate the body of the crawfish from the tail. Then, take the husk of the body and suck out the spicy seafood broth (hopefully, flavored with fiery and zesty Cajun spices) that has collected in the tiny soup repository.
People from New Orleans typically don't eat the claws of the crawfish unless they are particularly substantial. Otherwise, just discard them.
Step #2: Then, pinch off the fan-like part of the tail with your thumb and pointer finger, and using your pointer finger, push the meat inside the tail through the shell.
Step #3: Repeat Steps #1 and #2 until you've emptied out the entire pot of crawfish. Enjoy, and y'all come to visit New Orleans soon!
Oh, and also, if you are interested in New Orleans, you should check out a new memoir I am reading by Kim Sunee (with fantastic recipes). The book is about Kim Sunee, a Korean-American adoptee who grew up in New Orleans and lived in France and mingled with the culinary greats (her beau + friends) in Europe. The book involves heartbreak, love, and life. I can't wait to post a full review!