It's Always Crawfish Boil Time!
It’s Always Crawfish boil Time!

Denver Crawfish Boils!

Crawfish at the Airport
Live Crawfish flown in from Louisiana straight to our Boiler

Crawfish Boils with all the Fixins!

Crawfish in the Boiler
Crawfish Boiled in Crab Boil with Sweet Corn and Baby Potatoes.

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!



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 optionalBe 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.

If you need more instructions, check out this video at or see New Orleans specialty T-shirt shop owner Fleurty Girl’s “How to eat Crawfish in New Orleans” tutorial.

2022 Pre Order Sales have begun for the following Breweries:

Longtable Brewery, April 16th

Cerebral Brewery, April 23rd

Landlocked Ales Brewery, Saturday, April 30th

Denver Petroleum Club, Saturday, May 13th