Denver Crawfish Boils!
Crawfish Boils with all the Fixins!
Our Crawfish boils are done in settings of 100lbs every two hours. This will feed about 30 patrons 3lbs of Crawfish each. As a rule of thumb, the later the setting the spicier the Crawfish!
HOW TO EAT CAJUN CRAWFISH
Hold the crawfish on both sides of the tail joint with your thumbs on one side of the shell and your index fingers on the other.
Twist just above the abdomen and snap the head away from the crawfish tail. Discard the head, or if you’re feeling especially brave, suck the juice from the head.*
Use your thumbs to peel the shell from the widest part of the tail for a clearer passage for your crawfish meat.
Hold the tip of the tail with your thumb firmly pressing up on the underside and tug the tail meat upward using your teeth.
Repeat steps 1 through 4 about 300 times. A good rule of thumb in Louisiana is to serve 5 lbs. of boiled crawfish per person.
*Sucking the head is optional. Be careful with your technique if you do opt to suck the head since inhaling that spicy seasoning can cause you to break out into an embarrassing coughing fit revealing yourself as a crawfish novice.
Pre Order Sales have begun for the following Breweries:
Longtable Brewery, Saturday, April 25, 2021
Cerebral Brewery, Sunday, May 16, 2021
MaxTaps, Saturday, May 22, 2021