How to Keep Crawfish Alive

Crawfish season is here! To keep these critters kicking, start with fresh, lively mudbugs

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Buy from reputable dealers—avoid mud-covered or sluggish crawfish. They should be translucent and active.

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You’ve got 24 hours to cook 'em. Within 48 hours, they’ll start spoiling. Keep 'em cool but not freezing.

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Place the mesh bag of crawfish in a cooler lined with newspaper. Sprinkle them with water. Cover with a wet towel.

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Avoid direct sunlight and never submerge them underwater—they breathe air through their gills.

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Keep the temperature between 36-46°F (2-7°C). An old T-shirt or burlap sack works as a cover.

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Remember, freshness matters! Live crawfish mean tender, lobster-like meat. No dead ones in the pot

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