By Javaria Akbar
Tasting Table
Meaty with a sweet but oceanic quality, live crawfish are delicious in a seafood boil made with sausage and potatoes. However, these versatile mudbugs are also perfect for sauteing, frying, and baking. The problem? Peak crawfish season only lasts from January to July, which makes it tricky to source top grade crustaceans during the second half of the year; bad news if you're craving a Cajun crawfish pie in October. We spoke to Chef Johnnie Gale, corporate chef at Guidry's Catfish and product and recipe developer at Ocean Select Seafood, to get some expert advice on buying quality crawfish out of season.