How to Reheat Crawfish in 3 Different Ways

Freshly prepared crawfish are a traditional Southern meal.

It’s a staple in my household where it’s as much a hearty meal as it is a way for friends and family to gather in one place.

Boiled crawfish, paired with baked or lightly fried potatoes and a juicy salad, is a real treat for the taste buds!

This is why, when it comes to crawfish, leftovers are a rarity in my home.

However, on the off chance that I do have some crawfish leftovers, I make sure to refrigerate them right away to reheat later on.

After all, who wouldn’t want to have a delicious meal of crawfish that’s been soaked in a blend of spices and cooked for hours to become succulent and full of flavor?

With that said, reheating crawfish does come with a few challenges, such as the crawfish becoming too dry to be palatable.

However, if you just know how to reheat it the right way, then you will end up with juicy and delectable reheated crawfish.

The trick is to reheat it quickly so that it retains its moisture.

So, if you’re wondering how to reheat crawfish so that it tastes juicy and delicious, then read on to find out!

1. Use a large pot to cook the leftover crawfish.
2. Coat the bottom of the pot with some leftover spices such as shellfish boil or crawfish crab. If you want, you can create a homemade blend of spices by using mustard seeds, pickling spices, black peppercorns, dried hot red pepper flakes, celery seeds, ground ginger, dried oregano, bay leaves, sea salt, and dried chives.
3. Add a small amount of water into the pit and put a steamer basket on top of the pot. Make sure that the liquid is not touching the bottom of the steamer basket.
4. Bring the mixture of spices and water to a boil.
5. Put the crawfish in the basket and cover it with a lid.
6. Steam the crawfish for about 4 to 6 minutes.
7. Use a pair of tongs to take out one crawfish and check if it’s thoroughly cooked through. If it hasn’t heated through yet, resume steaming the crawfish and check one every 30 to 45 seconds to make sure that you don’t overcook it.
8. Transfer the steamed crawfish on to a platter and enjoy!

1. Use olive oil to coat the bottom of a deep pan or skillet. Add some minced onion and garlic or a large spoonful of crab boil seasoning to the mix. This will retain the flavor of the reheated crawfish.
2. Put the skillet over medium flame and heat the oil until there’s a clear shine across the surface.
3. Put the crawfish into the skillet in a single layer and cook them for about 3 to 4 minutes.
4. Make sure to use a pair of tongs to turn the crawfish several times as they reheat. This will coat the crawfish with the flavored oil, which will keep them moist and flavorful. It’ll also ensure even cooking.
5. Cover the skillet with a lid and remove it from the flame.
6. Let the crawfish rest in the hot skillet for about 3 to 5 minutes. This will ensure that the crawfish heats through without becoming dry.
7. Use a pair of tongs to remove the crawfish from the skillet and serve them hot.

Pro Tip: When sautéing boiled crawfish, throw a splash of dry white wine into the mix to add some more flavor and moisture to the crawfish.

1. Fill a large pot with water. If you have a leftover blend of spices such as old bay or shellfish boil, then add them to the water. This will add some flavor to the reheated fish.
2.  Bring the mixture of water and spices to a full boil.
3. While the water is boiling, carefully lower the crawfish into it with a pair of tongs.
4. Boil the crawfish for about 6 to 8 minutes. Pick out one crawfish and peel it to see if it’s thoroughly heated through. If it hasn’t, then put it back into the boiling water and check every 1 to 2 minutes to ensure that you don’t overcook them.
5. Use a colander to drain the reheated crawfish, squeeze some fresh lemon juice on top of them, and serve them hot!

Pro Tip: You can serve the crawfish with a side of red potatoes and cut andouille sausage or boiled or grilled corn on the cob and a refreshing salad!