A surprising fact for many Americans is that unlike other nations around the world, the United States has not yet banned asbestos.
Boil 10 to 15 minutes, depending on size of crawfish, turn off heat for 10 minutes,then put in ice chest for 10 minutes and then we eat. We boil about 50 to 60 pounds for 6 to 8 people.Left overs are frozen if there are any. Wash them well so you don't have bait or grass when you are ready to eat.oil 10 to 15 minutes, depending on size of crawfish, turn off heat for 10 minutes,then put in ice chest for 10 minutes and then we eat. We boil about 50 to 60 pounds for 6 to 8 people.
Next soak them in some clean water for a few minutes.</p><p>3. The water you cook them in should be boiling before you put them in it. And if you can season the water with some cayenne pepper.</p><p>Last you should not eat any crawfish that does not have a curled tail after you take out of the boiling water. That is a sign it was dead before you cooked it and you might not know how long it was dead.</p>.