To purge or not to purge crawfish

This is nearly a decade old.

You should never use salt. I can't believe this is still a thing. Unless you are able to keep them in fresh clean water for 24 hours, the best you are going to do is wash the dirt off of them.

I like to marinate mine in Italian dressing before boiling

I do a smallish saltwater purge. I've been cooking them the same way for years and always get compliments, so I see no need to change my process. I don't find that it creates many dead ones at all.

Throw em in an ice chest, start filling with water, dump some salt, use my oar to move them around in the ice chest, top to bottom lightly, a little more salt, fill ice chest to just about the top of the crawfish. Let sit about 20 minutes.

Drain water from ice chest, rinse crawfish with hose with the ice chest drain open until the water runs clear. By this time, the pot is usually well boiling, my potatoes and onions have been boiling for a while, and it's time to add the crawfish to the pot.

Just Rinse That's it


Not rocket science

I use the crawfish washer tub from Academy and adding salt was not part of the instructions

Holds a sack of crawfish and run the water through it 5-10 minutes til the water runs clear. Done.