I'd like to know if anyone has used frozen crawfish to do a Louisiana crawfish boil? If so, what did you think of the results? Was the meat mushy or perhaps something other than desirable, or was it all fine and dandy?
I live in France and the live critters are quite pricey (those pesky invasive American crawfish!), running between 25 to 35 euros per kilo. Considering one throws away a good portion of the weight of the crawfish, I don't even want to think about what that comes to per kilo of actual meat! *sad clown* So I am considering frozen ones if they are just as or almost as good as using live.
Thanks for your help!
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