14 lemon pepper crawfish recipes

Justin Wilson's Cajun crawfish boil simmers 50 pounds of live crawfish with crab boil seasoning, lemons, cayenne, sausage, corn, and potatoes. The gold standard Louisiana backyard feast.

McIlhenny's crawfish etouffee smothered in butter with the holy trinity, crawfish fat, Tabasco, and fresh lemon juice. A rich, roux-free Cajun classic that's even better the next day.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

A succulent seafood dish made with smoked sausage, potatoes and a bit of cayenne pepper.

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

Louisiana-style crawfish boil for 50 pounds of live mudbugs, purged and soaked in a spicy bath of crab boil, cayenne, hot sauce, lemons, and garlic. Feed the whole neighborhood.

Fish and crawfish mold: a creamy Louisiana-style cold seafood spread blending cooked fish, crawfish tails, cream cheese, wine, and hot sauce. Make ahead, serve on crackers at your next cocktail party.

Stuffed soft-shell crawfish: Louisiana bayou classic with shells packed full of buttery crawfish-bread stuffing, fried golden, and crowned with rich hollandaise. A full-on Cajun centerpiece.

A creamy Cajun appetizer mold blending catfish and crawfish with cream cheese, white wine, hot sauce, and Worcestershire. No cooking required. Just chill overnight and serve with crackers.

Louisiana-style crawfish chili with ground beef, bacon drippings, and a kick of cayenne. A bayou twist on classic chili that simmers low and slow until the crawfish meat surrenders to the broth.

Buttery crawfish tails, sharp cheddar, and garlic blended into a spicy spread, loaded onto French bread and baked until bubbly. This Louisiana party appetizer vanishes fast.

Elegant crawfish mousse with cream cheese, sour cream, brandy, and Tabasco set in a decorative mold. A make-ahead Cajun party appetizer that unmolds into a stunning centerpiece.

Spinach fettuccine loaded with shrimp, lump crab, crawfish tails, and andouille in a white wine butter cream sauce. A luxurious Cajun seafood pasta built with proper French technique.

Cannelloni stuffed with crawfish, crab, Italian sausage, and a four-cheese ricotta blend, baked under a slow-simmered tomato sauce with jalapeños. Where Cajun meets Italian and everybody wins.