3 Ways To Purge Crawfish - WikiHow

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Terms of Use wikiHow is where trusted research and expert knowledge come together. Learn why people trust wikiHow How to Purge Crawfish PDF download Download Article Plus, how to keep your crawfish alive and fresh for cooking 10 Recipe Ratings | Success Stories Co-authored by Sean “Pooch” Rivera

Last Updated: September 11, 2025 Fact Checked

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  • Prepping the Crawfish
    • |
  • Purging with Salt
    • |
  • Purging Without Salt
    • |
  • Video
    • |
  • Expert Q&A
    • |
  • Tips
    • |
  • Warnings
    • |
  • Things You'll Need
|Show more |Show less X

This article was co-authored by Sean “Pooch” Rivera. Chef Sean “Pooch” Rivera is an award-winning New Orleans-based chef, restaurateur, and food media personality with over 30 years of culinary experience. Specializing in Creole and Cajun flavors with a global twist, he has been featured internationally on National Geographic’s World of Flavor with Big Moe Cason and is co-host of the #1 food podcast in the world, Walk-In Talk, which has surpassed 4.5 million downloads. Chef Rivera is the host of the upcoming food series Love to Eat and serves as a culinary ambassador through his family’s heritage brands—Olde Tyme New Orleans, Crescent City Meats, and Elmer’s Fine Foods. His work spans restaurants he has created and sold, consulting for CPG food brands, and collaborating with world-renowned chefs and culinary competitions, including Bocuse d’Or. He has been recognized as a Culinary Fight Club Pit Master Champion, is a member of culinary trade associations and featured on Love NOLA TV. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 760,339 times.

Crawfish, sometimes called crayfish, are similar to lobsters but much smaller. As they make their home in the mud of freshwater bayous, they are often referred to as "mud bugs." Crawfish are most commonly found in Louisiana, and they are eaten there as a part of southern cuisine, or Cajun cooking. Crawfish are tender and have a salty-sweet mineral flavor, similar to crab. They usually boiled but they need to be cleaned first, which is referred to as purging.[1] Purging helps rid the crayfish of impurities in their intestinal tract, such as mud and grass, to make them more palatable.

Cleaning Crawfish for Cooking at a Glance

  1. Place live crawfish in a large tub or cooler.
  2. Pour salt liberally over the crawfish, stir them, then salt again for an even layer.
  3. Add fresh water to the tub until the crawfish are just covered and stir again for 3 minutes.
  4. Remove any floating, dead crawfish.
  5. Drain the water, but keep the crawfish in the tub.
  6. Refill the tub with water again and stir to remove any remaining dirt.
  7. Drain the water once you’re satisfied and proceed to cook your crawfish.

Steps

Method 1 Method 1 of 3:

Prepping Crawfish Before Cleaning

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  1. Step 1 Keep the crawfish in the sack they arrive in if you are not going to cook them right away. 1 Keep the crawfish in the sack they arrive in if you are not going to cook them right away. Crawfish will die if stored in water for too long, so leave them in the air.
  2. Step 2 To store them for longer, briefly hose them down with water and place them in a container with ice. 2 To store them for longer, briefly hose them down with water and place them in a container with ice. Live crawfish can be kept at 36ºF to 46ºF for a few days. Drain them as needed, so you aren't leaving them submerged in water.[2]
    • Be sure to remove the ice and let the crawfish return to room temperature before purging and cooking.
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  3. Step 3 Take the live crawfish out of the sack and put them into a large plastic tub or cooler. 3 Take the live crawfish out of the sack and put them into a large plastic tub or cooler. Make sure your container has enough room to thoroughly clean them. Also make sure they won't be able to somehow crawl out.
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Method 2 Method 2 of 3:

Purging with Salt

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  1. Step 1 Pour salt over the crawfish in the tub. 1 Pour salt over the crawfish in the tub. Take your salt box or grinder and shake it liberally over them. Regular table salt will do—this isn't intended for seasoning. The bugs should go wild with discomfort when you do this.
    • Salting is optional. Some cooks believe that salting may help clean the crawfish better by compelling them to essentially vomit and purge any mud and waste in their digestive system. However it also increases the risk of killing the crawfish during the purge.
  2. Step 2 Use large instrument to stir them up and then salt them again. 2 Use large instrument to stir them up and then salt them again. You want to try to salt the whole batch evenly.
  3. Step 3 Pour fresh water over the live crawfish until they are just submerged. 3 Pour fresh water over the live crawfish until they are just submerged. You can use another bucket or just fill their tub up with a hose. When this happens, the crawfish spit out the grime in their system, minimizing fishy taste and odors and reducing the size of their gritty sand vein.[3]
  4. Step 4 Stir gently with a large instrument for about 3 minutes. 4 Stir gently with a large instrument for about 3 minutes. The moving water will help wash the mud off the crawfish's shells and gills.
  5. Step 5 Pour out the salt water, keeping your crawfish in their tub. 5 Pour out the salt water, keeping your crawfish in their tub. Try to drain the salt water completely.
  6. Step 6 Refill the tub with new fresh water, and stir. 6 Refill the tub with new fresh water, and stir. Check for any dead crawfish that float to the top—remove them and throw them away immediately.
  7. Step 7 Rinse them one more time. 7 Rinse them one more time. After giving it a stir, the water should be much less grimy than in previous rinses. If you are satisfied with the cleanliness, you are done purging.
  8. Step 8 Drain the water and proceed to boil your crawfish. 8 Drain the water and proceed to boil your crawfish.
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Method 3 Method 3 of 3:

Purging Without Salt

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  1. Step 1 If you choose not to use salt, simply fill up the tub with water and let the crawfish sit in the water for 5 to 10 minutes. 1 If you choose not to use salt, simply fill up the tub with water and let the crawfish sit in the water for 5 to 10 minutes. You can give them an occasional stir to help loose dirt and grime.[4]
  2. Step 2 Pour out the grimy water and refill the tub with new fresh water. 2 Pour out the grimy water and refill the tub with new fresh water. Let the live crawfish sit for another 5 to 10 minutes.
  3. Step 3 Check for dead crawfish floating on the top and remove them immediately. 3 Check for dead crawfish floating on the top and remove them immediately. Crawfish are best if you boil them live.[5]
  4. Step 4 Drain the container again and fill it one more time. 4 Drain the container again and fill it one more time. Give them a last stir and check the muddiness of the water. It should be reasonably clear now.
  5. Step 5 Drain the water and boil your mud bugs! 5 Drain the water and boil your mud bugs!
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Expert Q&A

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  • Question How should crawfish look when cooked? Dorrenda Smith Dorrenda Smith Personal Chef Dorrenda “Renny” Smith is a Personal Chef and the Co-Founder & CEO of The Crain Experience. With almost 15 years of experience in the food industry, she specializes in creating soul food with a healthier spin. Chef Renny and her partner provide event catering, event planning, and restaurant and food truck consultations. She also specifically offers gluten-free, vegetarian, and vegan catering options. Chef Renny has been hired over 200 times through her 'Dine with Renny' experience, and has received Top Pro status on Thumbtack in 2022, 2023, and 2024. Dorrenda Smith Dorrenda Smith Personal Chef Expert Answer The crawfish will turn a very bright vibrant red color. At that point, you will see the tails curled up and they're done—it usually takes five minutes for them to actually be cooked. But in order to absorb the flavor they have to sit for at least 30 to 45 minutes. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 7 Helpful 8
  • Question What is the cooking time for crawfish? Community Answer Community Answer Boil the crawfish for 15 minutes. Then turn the heat off and allow the crawfish to simmer in the liquid for an additional 15 minutes. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 73 Helpful 34
  • Question Is purging crawfish considered animal cruelty? Community Answer Community Answer No, you will find that purging crawfish is generally not considered animal cruelty. This common practice is intended to clean them thoroughly before consumption. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 41 Helpful 24
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Video

Tips

  • Purged crawfish have a longer shelf life and are better tasting than non-purged crawfish. Thanks Helpful 138 Not Helpful 61
  • When boiling crawfish, add your favorite foods and ingredients to the water to add flavor and round out your meal. Thanks Helpful 91 Not Helpful 53
  • When making crawfish for a large group of people use a smaller amount of seasoning first, then to make the second batch more spicy just add another bag of seasoning to the same mixture and stir it in. Thanks Helpful 62 Not Helpful 41
Show More Tips Submit a Tip All tip submissions are carefully reviewed before being published Name Please provide your name and last initial Submit Thanks for submitting a tip for review! Advertisement

Warnings

  • Purge crawfish right before boiling; if you do it any earlier, they will die. Thanks Helpful 70 Not Helpful 25
  • Crawfish need air to stay alive; do not let them sit in water for too long. Thanks Helpful 62 Not Helpful 37
  • Do not eat crawfish that have died before cooking; they will not taste good. Thanks Helpful 59 Not Helpful 56
  • Some cooks argue that adding salt does nothing to make purging more effective, but it is traditional in many methods.[6] Thanks Helpful 0 Not Helpful 0
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Things You'll Need

  • Crawfish
  • Plastic Tub
  • Water
  • Stirring Instrument
  • Salt (optional)

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References

  1. ↑ Dorrenda Smith. Personal Chef. Expert Interview
  2. ↑ https://www.seagrantfish.lsu.edu/resources/factsheets/handlingcatch.htm#:~:text=The%20best%20way%20to%20prolong,will%20quickly%20suffocate%20and%20die.
  3. ↑ Sean “Pooch” Rivera. Chef, Restaurateur, and Culinary Media Personality. Expert Interview
  4. ↑ Sean “Pooch” Rivera. Chef, Restaurateur, and Culinary Media Personality. Expert Interview
  5. ↑ https://www.seagrantfish.lsu.edu/resources/factsheets/handlingcatch.htm#:~:text=The%20best%20way%20to%20prolong,will%20quickly%20suffocate%20and%20die.
  6. ↑ https://crawfish.org/yvettes-blog/boiling-crawfish
  7. [1]
  8. [2]

About This Article

Sean “Pooch” Rivera Co-authored by: Sean “Pooch” Rivera Chef, Restaurateur, and Culinary Media Personality This article was co-authored by Sean “Pooch” Rivera. Chef Sean “Pooch” Rivera is an award-winning New Orleans-based chef, restaurateur, and food media personality with over 30 years of culinary experience. Specializing in Creole and Cajun flavors with a global twist, he has been featured internationally on National Geographic’s World of Flavor with Big Moe Cason and is co-host of the #1 food podcast in the world, Walk-In Talk, which has surpassed 4.5 million downloads. Chef Rivera is the host of the upcoming food series Love to Eat and serves as a culinary ambassador through his family’s heritage brands—Olde Tyme New Orleans, Crescent City Meats, and Elmer’s Fine Foods. His work spans restaurants he has created and sold, consulting for CPG food brands, and collaborating with world-renowned chefs and culinary competitions, including Bocuse d’Or. He has been recognized as a Culinary Fight Club Pit Master Champion, is a member of culinary trade associations and featured on Love NOLA TV. This article has been viewed 760,339 times. 10 votes - 80% Co-authors: 16 Updated: September 11, 2025 Views: 760,339 Categories: Fish and Seafood Article SummaryX

To purge crawfish, start by putting the crawfish in a large plastic container and filling the container with water. You can also add table salt to the water, which may help clean the crawfish better. Once the container is filled with water, let the crawfish sit for 10 minutes. After 10 minutes, replace the water in the container with fresh water and let it sit for an additional 10 minutes. Repeat this process one more time before cooking the crawfish. To learn how to store crawfish before you purge them, keep reading! Did this summary help you?YesNo

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Reader Success Stories

  • William McDonnell

    William McDonnell

    Dec 17, 2017

    "Pretty good article. I've never purged crawdads before. Here, in Oklahoma, we have no swamps, so our crawdads..." more Rated this article:
More reader stories Hide reader stories Share your story

Did this article help you?

Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Sean “Pooch” Rivera Co-authored by: Sean “Pooch” Rivera Chef, Restaurateur, and Culinary Media Personality Co-authors: 16 Updated: September 11, 2025 Views: 760,339 80% of voters found this recipe helpful. 10 votes - 80% Click a star to add your vote William McDonnell

William McDonnell

Dec 17, 2017

"Pretty good article. I've never purged crawdads before. Here, in Oklahoma, we have no swamps, so our crawdads..." more Rated this article: Lon Wilson

Lon Wilson

Aug 15, 2016

"Just checking to compare the way I was taught. Home run, don't forget the garlic, small new red potatoes,..." more Lashonda Lemons

Lashonda Lemons

Mar 11, 2017

"I love crawfish, so does my family. I just never purged and cleaned crawfish before. Thank you for the helpful..." more Joyce Snuggs

Joyce Snuggs

May 11, 2016

"I was helped by all of the information, because I have never cooked these mud bugs before. Thanks. It was very..." more Tracy Scott

Tracy Scott

Apr 5, 2016

"Great information for a rookie like me. Thanks so much. Going to get right to enjoying these "mud bugs."..." more Share yours! More success stories Hide success stories

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