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CRAWFISH TIME! But where to get it?

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lu13cky Mar 9, 2011 03:18 PM

Wells it officially time to eat crawfish....But what place makes it best? Im in the mesquite area so nothing WAY to far away from here. Whats the best place to eat crawfish?

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  1. j
    Jon G RE: lu13cky Mar 15, 2011 02:00 PM

    Don't know helpful this id, but try to find a function or party that is specifically being held as a crawfish boil. Sometimes there are local events where for like $30 bucks you can eat crawfish and drink beer. That way you get the little mudbugs fresh out of the pot, at an event that is set up for just enjoying the critters. Restaurants tend to have them sitting around so they aren't plump, and it can pretty expensive to eat the amount that would satisfy me.

    1 Reply
    1. re: Jon G
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      fishfry RE: Jon G Mar 16, 2011 11:10 AM

      The Fish Shack has them in Plano. 6.99 for a real pound. I ate 2 lbs. las Friday, Then they ran out. Call ahead to make sure they have them. These were really fresh and sweet. Happy Hour is 3 to 7 for 2 dollar beers. Best value I've seen

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      Fish Shack
      700 E 15th St, Plano, TX 75074

    2. c
      CocoaNut RE: lu13cky Mar 11, 2012 10:13 AM

      Papadeaux's has 'em - $7.95 1-1/4 lbs, selected days of the week.

      Also oysters - $6/doz, Thur only. Posted as TX Gulf Coast.

      1. irodguy RE: lu13cky Mar 11, 2012 12:42 PM

        Lots of places have them now. Pappadeaux is one of the best tasting, however it's because they drown them in butter :-)

        5 Replies
        1. re: irodguy
          LewisvilleHounder RE: irodguy Mar 12, 2012 02:11 PM

          Is that so bad to drown seafood in butter? I think of it as a more flavorful version than the Deep Water Horizon oyster and crawfish.

          All kiddign aside are the oysetrs or crawfish drowned in butter? Just asking cause neither should be and I find that particularly odd.

          1. re: LewisvilleHounder
            irodguy RE: LewisvilleHounder Mar 12, 2012 02:41 PM

            They steam the bugs and once out of the steam they add a large amount of butter. It is tasty but not low calorie.

            1. re: irodguy
              twinwillow RE: irodguy Mar 12, 2012 03:04 PM

              You've got my mouth watering. So I'm going tonight for oysters and mudbugs.

          2. re: irodguy
            Barbara76137 RE: irodguy Mar 12, 2012 07:21 PM

            I was gonna check out their special here tonight but if they are drowned in butter I don't want them! Seafood can be spectacular in itself without butter, or extra fat or cholesterol or calories.

            1. re: Barbara76137
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              CocoaNut RE: Barbara76137 Mar 12, 2012 07:28 PM

              I'd call and verify. The night I was there, the neighboring table had a tray delivered and there was nothing glisteny indicating a shower of butter.

          3. twinwillow RE: lu13cky Mar 12, 2012 08:16 PM

            Had mudbugs and oysters on the 1/2 shell at Pappadeaux on Oaklawn tonight. The mudbugs were $7.99 LB and were good. Not great mind you but, good. They were kind of small and not too spicy and had a butter wash which made them kind of slippery to handle and consequently more difficult to eat.
            The star of dinner were the oysters. They were the absolute best I've had in years! They came from Louisiana and were large, plump, and clean. $10.99 a dozen and worth every penny. Thursdays after 5:00PM they're only $5.99 a dozen. I will be there for that!

            3 Replies
            1. re: twinwillow
              irodguy RE: twinwillow Mar 13, 2012 07:20 AM

              Yep my experience thus far in the season has been small bugs. Good report on the Oysters. I will check out Pappadeaux next week.

              1. re: twinwillow
                Veggo RE: twinwillow Mar 13, 2012 01:58 PM

                Nates in Addison features spicy crawfish by the pound in season - regular and turbo, but the regular are plenty spicy for me. My most recent dozen oysters there were large, very fresh, well shucked and very well chilled.

                1. re: Veggo
                  twinwillow RE: Veggo Mar 13, 2012 03:58 PM

                  I really like Nate's but even their "regular" mudbugs are waaaay to spicy hot for me. They're like my lips are on fire after eating them. But thanks for the good info on their oysters.

              2. iluvtennis RE: lu13cky Mar 14, 2012 03:38 PM

                You could try a sweep the swamp pizza from Johnny's in Addison. It's a pizza i grew up with, so i am not sure if it is an acquired taste or not, but it is worth a try, lol. It is a Louisiana mini pizza chain (beware, the pizza there is definitely not like any authentic new york style or any other style of pizza that i know) that just opened here. During crawfish season, they always have sweep the swamp pizza with crawfish, shrimp and andouille sausage.

                1. d
                  down73 RE: lu13cky Mar 14, 2012 11:45 PM

                  The Bayou Market in Lewisville is my go to move. I would like them to be a little spicier, but at least the spice is cooked in the boil rather than sprinkled on after the fact like they do at Nates.

                  3 Replies
                  1. re: down73
                    twinwillow RE: down73 Mar 15, 2012 09:43 AM

                    Ahh, so that's why Nate's mudbugs are too spicy for my tender lips.

                    1. re: down73
                      Scagnetti RE: down73 Mar 15, 2012 09:49 AM

                      The water used to boil the crawfish at Nate's IS spiced. If you want it hotter, you order it "turbo" and that's when the additional spice is sprinkled on top.

                      1. re: Scagnetti
                        twinwillow RE: Scagnetti Mar 15, 2012 01:20 PM

                        Regular spiced is hot enough, thank you.

                    2. j
                      jujuly RE: lu13cky Mar 2, 2013 03:20 PM

                      The Boiling Crab in Garland. It's hands down the best. Be prepared to wait.
                      Pappadeaux's in Richardson was out of crawfish by 5:30 Friday night. We got the last 6 lbs.

                      1. i
                        ilikejunk RE: lu13cky Mar 4, 2013 08:52 PM

                        What about for a boil at home? Any pointers for a first timer? (i have watched a few you tube videos and read a little bit) Trying to keep it a 1 pot boil.. What are your tricks, secrets?

                        I know that the average sack is about 35 lbs. What is a good price? A good spicy boil mix?

                        1 Reply
                        1. re: ilikejunk
                          irodguy RE: ilikejunk Mar 7, 2013 11:55 AM

                          The one thing to remember if making bugs yourself is to use more salt than you would think ever necessary. Most folks use up to 3/4 box per boil. You must have the salt to infuse the spice, if not it will taste like cereal.

                          Also remember to shock them in cold water and salt for an hour or so prior to boiling. This will flush their systems. If not it will taste like mud.

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