Crawfish | Crab Place
  The Crab PlaceContact UsView CartTrack OrderLog InShippingCrab cakes  
Shop Now
2016 Crab & Cruise
Tickets for the
Crab & Cruise
are now on sale
Click here for the
2016 Event Schedule
Product Search
Find what you need fast.
Sending Gifts Gift Cards
Sign Up & Save
Get super deals and discounts available only
from our e-newsletter.
Maryland with Pride logo

2016 Labor Day Feast
Louisiana Crawfish
Wild caught from freshwater estuaries in Louisiana, our crawfish are already cooked and seasoned, and then fully frozen.
Crawfish Special
9 Pounds Louisiana Crawfish
Packed in (3) 3 lb boxes
Pre-cooked and frozen
Ready to heat and serve

Reg. $89.99

Now Only $80.99


5-Star Review
Definitely 5 stars!!!!! I grew up on the Chesapeake Bay and love steam crabs. My career path took me out to the Seattle area and Dungeness crab is good bu... More
5 months ago See All Reviews
Fresh Louisiana Crawfish Reg. Now Qty
10-15 crawfish per lb
packed in 3 lb boxes
3 lbs $31.99 $28.79  
6 lbs $60.99 $54.89  
9 lbs $89.99 $80.99  
15 lbs $133.99 $120.59  
30 lbs $244.99 $220.49  
Indicate the quantity you would like and press
Louisiana Crawfish
Reheating—To reheat crawfish, place them in a steaming basket with a few inches of water at the bottom of the pot and steam for about 5 minutes or until the crawfish are piping hot.
Seasoning—If you want to be more adventurous, try the following preparation method: fill a stock pot with water until it reaches about 4-inches up the side. Add in ¼ cup white vinegar and 8 ounces beer over high heat. Layer the crawfish in a steaming basket and seasoning every layer with a sprinkle of Old Bay seasoning. You will end up using about ¼ cup of Old Bay seasoning for a mild flavor. When the water starts to boil and steam, add the basket of crawfish and cover it with a lid. When the water begins to boil again and the steam resumes, cook the crawfish for 5 minutes or until piping hot. Turn the crawfish out onto a tray and dig in!
Seafood Potpie with Crawfish and Shrimp
1 pound medium shrimp, shelled and deveined
1 pound crawfish tails, shelled and chopped
1 onion, finely chopped
1 cup cooked white rice
½ cup frozen green peas
1 baked potato, peeled and cut into ¼-inch cubes
1 15-ounce can corn chowder
½ cup heavy cream
1 teaspoon kosher salt
Puff pastry or pre-made pie crust, enough for six 5-inch-wide ramekins
This is a childhood favorite of mine, so full of comfort and flavor. My great-grandmother Susanna made potpies every Sunday. No one ever wrote down the recipe, so this is my best guess. She would have made the pie crust by hand and shelled and shucked her own peas and corn. This recipe cuts a few corners and uses crawfish and shrimp instead of chicken, but is still delicious.
Preheat the oven to 350 degrees with two racks placed at least 5 inches apart.
In a large bowl, combine the shrimp, crawfish, onions, rice, peas, potato, corn chowder, cream, and salt. Mix everything until well combined. Evenly divide the mixture among six ramekins (about 2 inches deep). Cut out 6 pastry discs from the pastry large enough to cover the tops of the ramekins with an extra inch overhang. Either drape the pastry over the shrimp mixture and gently press on the pastry until it is secured against the ramekin, or, to make a traditional crust, fold over the extra pastry and pinch it between your fingers to make a rim. Place the ramekins on two sheet pans with a piece of foil tented over them and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the crusts turn golden brown. Serve the pies with a fork and spoon. Careful, the contents are mighty hot!
Yield: 6 servings
Find more great recipes and reviews on Facebook
Join the VIP Club and save on shipping
Free Shipping on
when you Join
$20 Off All Air Orders
Exclusive Deals & Discounts
100% Satisfaction Guaranteed
It's Why So Many Trust Us for Fantastic Seafood
Cajun Crawfish
5-Star Review

I have been doing business with CRAB PLACE for at the least 10 years. We have never had a problem with our seafood or the fresh delivery of what we order. We now live in the desert near Las Vegas, NV. My Wife is from the DELMARVA peninsula (chincoteague) She misses her "Local Seafood. (so do I) This is all satisfied when we order and receive the great fresh and local seafood that THE CRAB PLACE offers. Our latest was 5 lbs. of Flounder, 3 pints of fresh shucked oysters, 2 lbs. of fresh crab meat, and a couple dozen scallops. Our order arrived as scheduled with enough blue ice packs to have lasted well beyond the delivery time. We, as always enjoyed some of our seafood immediately. What a fine way for us to satisfy our "local" seafood need. I am very fortunate to be able to use these folks for seafood.