Crawdad Mania - 2018

[Shrimper]

Okay more organized this year and I almost got this started before the opener.

Same as last year largest crawdad measured from tip of the claw to tip of the tail and ending on the season closing October 31st.  I'm not big on rules, we have too many in our lives, use your moral compass, live hogcraw pics preferred but not required.

Winner with the largest Hogcraw gets... a Bayou Classic cooker


Post pics of your crawdad boils and we will vote at the end of the year for best boil.  The winner will get a few cool things to enhance their boil.


Let the catching begin!

[Southpole]

Let's get this party started!

[Elkpiss]

  Time to catch a mudbug.. 

  South pole..

[Southpole]

  Time to catch a mudbug.. 

  South pole..

... Hi Mr.piss, nice to see you show up to the ring of crawpa luv 

[HUNTINCOUPLE]

Good luck all! We will try to be more proactive this year! Can't believe Crawfishing got put on the back burner.  On a good note got some prime Spring Chinook carcuss for bait.

[AL WORRELLS KID]

What is the best bait you use when you trap Crawdad?

Beef pancreas (know in Louisiana as the melt)
Raw bacon
Any type of fresh meat
Flour mixed with a chopped up raw hot dog
Dead Minnows
Canned Cat Food (plenty of holes punched in the can)
Fish with the Guts
Doug

[merkaba93]

I made this during the offseason with some crawfish that I froze. Plan on going after some in the next few weeks.

Crawfish Bisque Stock-
25-50 crawfish shelled meat removed and reserved
3 leeks or yellow onions
4 celery stocks
3 carrots
1 bulb garlic
2 bay leafs
10 pepper corns

Boque garni-
Parsley
Thyme
Dill

Cover ingredients with water and simmer for at least 4 hours. Strain stock through cheese cloth. Make sure you have at least 2 cups total.

Sauté 2 minced shallots. Add 1/4 cup brandy or cognac and ignite. When flames stop deglaze pan with 1/2 cup dry white wine. Whisk in 3 TBS tomato paste, 1/2 teaspoon worcestershire and seasonings. Add 2 cups crab stock and heat.
In another pot melt 1 stick of butter. Add 1/2 cup flour to make roux. Slowly add 2 cups cream while whisking. Add besumel to stock and whisk. Also whisk in a squeeze from half a lemon. Garnish with reserved crawfish meat and thyme. 

Seasonings:
1 teaspoon smoked salt
1/2 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon pepper

[Shrimper]

 

[Shrimper]

What is the best bait you use when you trap Crawdad?

Beef pancreas (know in Louisiana as the melt)
Raw bacon
Any type of fresh meat
Flour mixed with a chopped up raw hot dog
Dead Minnows
Canned Cat Food (plenty of holes punched in the can)
Fish with the Guts
Doug

All of this would work, these little suckers chew up my line if its sitting on the bottom.  Fresh fish "trout" carcases work best for me.

[benhuntin]

Catch them by hand it’s way faster.


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[Southpole]

Catch them by hand it’s way faster.


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Says the diver expert 

[merkaba93]

Caught some. Decided to dedicate a cooler for just purging crawfish. With two different pumps, and three different power options. Regular plug, cigarette lighter plug and solar power. Some versatility while camping. Purged these guys for 24 hours.

[merkaba93]

Crawfish Paella.

[Shrimper]

Wow merkaba93 great purging idea...your Paella looks amazing!

Nice 7.5 incher that's how you get us started.

[Southpole]

One the board