FARMED AT Columbia, NC
As intimidating as they may look, “mudbugs” are easy to cook. They’re rich in flavor and the only ingredients required are a little spice and butter. You’re gonna get messy eating crawdads, picking their shells and slurping the meat out.
Our crawfish are grown in eastern NC. They live in shallow ponds and feed on grasses covering the bottom.
We sell crawfish live and thus pre-order is suggested for all markets – we sometimes have them avail for walk up customers @ the Raleigh Farmers Market. We recommend you store your live crawfish in the fridge or in a cooler with a thin layer of ice on the bottom. If storing in a cooler, leave the lid cracked to allow oxygen to flow. Do not submerge them in ice or water. When you’re ready to cook them, put them in a large mesh basket and rinse them with fresh water – salt water will kill them.
We recommend a serving size of 2 to 4 pounds of whole crawfish per person. Our crawfish farmer recommends the following seasoning mixture for a boil: salt, cayenne pepper, black pepper, garlic powder, chili powder.