When people go to their favorite restaurants for crawfish and other seafood, they run into a challenge. After all, it can get pretty messy to eat certain foods. It’s not just critters from the sea, either; we’ve all seen someone struggle with eating baby back ribs or chicken wings. One of the most tricky and messy foods out there, however, is crab legs.
Consuming crawfish in Houston and elsewhere is relatively straightforward. On the other hand, crab legs seem more complicated to eat than they actually are. Avoid feeling awkward when you’re eyeing your dish of crab legs when in the company of friends who are practically experts.
What are some helpful tips for expertly eating crab legs?
Follow these steps to make the most of your crab leg eating experience.
Remember that patience is necessary
You need to remember that expert crab leg eaters have a lot of patience under their belt. It’s a rookie mistake to have the expectation that as soon as you have your plate of crab legs, you’ll be cracking them open and eating heartily immediately. It’s going to take a few times before you gain any sort of mastery. You will be easing into this expertise, not jumping right into it.
Patience means far less aggression or agitation. In turn, you won’t be as messy when you eat, and you’ll enjoy yourself so much more.
One of the best things you can possibly venture to eat when you visit a seafood restaurant is crab legs. They’re quite popular due to their delicious taste, and because they come packed with protein as well as high levels of vitamin B12 and omega-3 fatty acids. Many people are intimidated because it looks complicated to eat them, but it’s actually not a complex process at all. The best way to eat them is by holding a crab leg with your non-dominant hand and using a cracking tool with your dominant hand. Afterwards, getting the crab meat out with the use of a fork should be easy enough.
Looking for the best crab legs in Houston? Visit Crawfish Cafe today! We have the best crawfish in Houston serving Viet-cajun crawfish and seafood including gulf blue crabs, little neck clams, black mussels, snow crab legs, king crab legs, and shrimp.
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