I cut and squeeze a bunch of lemons in the pot too, it's what crawfish is always missing when it ain't good IMO. 6-10 per sack.
I throw ice in the pot and let them soak instead of the ice chest, that get more juice up in em. Then I dust with swamp dust when I serve.
Dip - 3 parts ketch, 2 part mayo, 1 part mustard, seasoning, garlic power sauce
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