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Packed frozen with commercial dry ice & thick thermal insulation.
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Crafted by heritage smokehouses & Louisiana certified producers.
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Soft shell crawfish are a rare Louisiana seafood specialty harvested right after molting, while the shell is still tender enough to eat after cooking. Each tray includes 2 dozen whole, cleaned, frozen soft shell crawfish ready to fry, serve on po-boys, or use as a Cajun seafood entrée.
Our soft shell crawfish come from LTE Softshell Crawfish in Ethel, Louisiana, just north of Baton Rouge. This is the kind of specialty Louisiana seafood product that depends on timing, experience, and careful handling.
Soft shell crawfish have to be selected immediately after molting, during the tiny window when the shell is still tender enough to eat whole. That is why they are so much harder to find than traditional boiled crawfish or peeled crawfish tail meat.
Recently, more people have been discovering soft shell crawfish after seeing them featured online and on Louisiana outdoor and food videos, but around South Louisiana they have long been considered a seasonal delicacy locals get excited about.
Soft shell crawfish are real crawfish harvested during the short window after they shed their old hard shell and before the new shell firms up. During this brief stage, the shell stays soft enough to eat after cooking.
That is what makes them so different from traditional boiled crawfish. Instead of peeling tail after tail, you can enjoy nearly the entire crawfish, except the head and the small calcium deposits behind the eyes often called “pearls.”
Raw soft shell crawfish may look dark green or black, but do not let that fool you. When they hit hot oil, they turn a beautiful bright red and develop a crisp outside with rich, sweet crawfish flavor inside.
Soft shell crawfish are a specialty product because timing matters. Crawfish have to be monitored closely during the molting process and selected at just the right moment before the shell starts to harden again.
After harvest, they are quickly chilled, cleaned, packed, and frozen to protect their texture and flavor. That careful process is why softshell crawfish are not something you see in every seafood case or grocery freezer.
Around south Louisiana, soft shell crawfish have earned a loyal following among seafood lovers, chefs, and folks who get excited when a rare Cajun delicacy comes back in season.
Soft shell crawfish are usually cooked whole, just like soft shell crab. Because they are harvested right after molting, the shell is tender enough to eat along with the tail, claws, and body.
The classic Louisiana method is simple: thaw, season, bread, and fry. Deep frying is the preferred method because it cooks the delicate crawfish quickly, keeps the inside tender, and gives the outside a crisp golden finish. Pan frying also works well for smaller batches.
For best results, thaw the soft shell crawfish under refrigeration, pat them dry before breading, and fry them while the coating is fresh.
Soft shell crawfish are whole crawfish harvested right after molting, while the new shell is still soft and tender. That short window makes them a rare Louisiana seafood specialty.
Yes. Soft shell crawfish are tender enough to eat whole after cooking, including the shell, tail, claws, and body. They are often prepared much like soft shell crab.
They have a rich, sweet crawfish flavor with a tender bite and crisp outside when fried. Many seafood lovers compare them to miniature soft shell crab, but with a more distinct Louisiana crawfish taste.
No. They are crawfish, not crab. The idea is similar because both are eaten after molting while the shell is still soft, but soft shell crawfish have their own sweet crawfish flavor and Louisiana character.
These soft shell crawfish come from LTE Softshell Crawfish in Ethel, Louisiana, just north of Baton Rouge. LTE is known for producing this rare Louisiana delicacy.
Each tray includes 2 dozen whole soft shell crawfish.
Yes. They are whole, cleaned, frozen, and ready to cook.
Deep frying is the most popular method because it creates a crisp exterior while keeping the crawfish tender. Pan frying also works well for smaller batches.
For best results, thaw them under refrigeration before cooking. Once thawed, pat them dry before seasoning and breading so the coating sticks better.
Serve them as a crispy appetizer, stack them on French bread for a soft shell crawfish po-boy, place them over pasta, or use them as a topping for crawfish étouffée or seafood platters.
You can buy soft shell crawfish online from CajunGrocer.com and have them shipped frozen directly to your door.
If you are looking for a hard-to-find Cajun seafood specialty, whole soft shell crawfish belong on your table. Fry them crisp, pile them on po-boys, or serve them as the dish everybody talks about before the first tray disappears.
These trays are sold as 2 dozen soft shell crawfish, but every now and then, a little Louisiana lagniappe finds its way in. Open your tray and you just might discover a couple extra crawfish hiding in there. No promises, cher, but we would not complain if the bayou decided to be generous.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.