Crawfish, crawdads, crayfish, creekcrabs, mudbugs. Whatever you call them, these freshwater crustaceans are harbingers of spring in Cajun Country. While Chef Krampe is not looking to supplant the traditional boil, he finds the critters are right at home in all sorts of applications. He folds their tails into a zesty cream cheese-based “love dip” à la Austin’s Central Market.
Mentioned in this post: