Serve as many crawdads as you can find; cook them as soon as possible after catching to preserve their natural, fresh flavor.
Photography: Evan Sklar
Source: Martha Stewart Living, April 1996
- Fresh crawdads
On a steamer rack in a saucepan, steam crawdads, covered, until tender, 2 to 5 minutes; they will turn red. Remove from steamer and rinse under cold water to stop the cooking; serve immediately.