Everybody Loves Crawfish
There’s nothing like the spicy smell of boiling crawfish to let you know that spring has finally sprung in Louisiana. Most everyone, adults and children alike, enjoy eating fresh crawfish, but only in Louisiana would a group of college-age kids cut classes at Louisiana State University to harvest crawfish in a drainage ditch. In 2013, four LSU students piled into a truck one afternoon to take advantage of crawfish season. The weekend before, one of the boys had gone harvesting with his father. Together, they caught around 20 pounds of crawfish. He told his friends about their success, and they all agreed that fishing for crawfish sounded much better than their impending philosophy class. The boys spent the afternoon getting wet and caked with mud while sweating in knee boots and blue jeans. They used nets to scoop the crawfish from the drainage ditch, and they left with plenty for each boy to take home.
Although it’s easier to buy a sack of crawfish from the market, it can be a fun experience to catch your own. However, it’s important to know state regulations for recreational crawfishing. If you are harvesting crawfish recreationally with a net, dip net, hand line, or bait seine, the state of Louisiana does not require you to obtain a license. However, if you plan on using traps in public waters, make sure to apply for a fishing license and a recreational crawfish trap gear license. Nets and lines are simple, but traps can be more complicated. A crawfish trap is defined by the state of Louisiana as “any device constructed of coated wire with an opening of the throats or flues not exceeding 2 inches.” Also, traps “must have a minimum mesh size of a hexagon of 3/4 inch by 11/16 inch from wire to wire, not including any coating.” Make sure to mark your trap with a waterproof tag including your name and recreational gear license number. Happy harvesting!
TAKE A BREAK
Spring is the height of asparagus season. This dish, which features the crunch of breadcrumbs and a refreshing splash of lemon, is the perfect way to highlight the natural flavors of the vegetable without overwhelming them. Roasted Asparagus With Lemon Breadcrumbs
Ingredients
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2 pounds asparagus
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1 cup panko breadcrumbs
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon flat-leaf parsley, chopped
2 teaspoons lemon zest
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Kosher salt
Juice of one lemon (not packaged lemon juice)
Freshly ground pepper 2 garlic cloves, minced
Directions
1. Heat oven to 425 F. Toss asparagus with 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and bake for 20–26 minutes, turning asparagus halfway through. 2. When asparagus is nearly done, heat remaining olive oil in a small skillet over medium heat. Add garlic and cook for 1 minute. Add breadcrumbs and cook for 5 minutes, stirring frequently. Remove from heat and fold in parsley and lemon zest. 3. Transfer asparagus to serving platter, drizzle with lemon juice, and top with breadcrumb mixture.
Recipe inspired by Food and Wine Magazine
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