This is the first innovation I have seen in the business of getting more meat out of your crayfish, your lobster, your crab or your jumbo shrimp,  in a civilized way and without making a mess. It is actually a Finnish invention, called Rapu Finlandia® but, in times like this, aren't we all Nordic?

Click on images for larger versions
1plus4.jpg (38472 bytes) Where do we find crayfish like this in the U.S.?
2plus2.jpg (33202 bytes) Interested? Send an e-mail to leif@biderman.net with "crayfish tool" in the subject line.

First delivery to the U.S is here.
instructions.gif (34703 bytes) Instructions 
 

Interested in buying? The price, including S/H within the U.S. is $11.50 

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crab.GIF (88400 bytes)
lobstsm.jpg (19881 bytes)
eatingcrabs.jpg (78696 bytes)
cookedbluecrab.jpg (56081 bytes)
shrimps.jpg (49798 bytes)
shrimpswlemon.jpg (27355 bytes) 		I have not yet tried it out on a crayfish or crawfish but I have tried it on a lobster and on King crab legs and claws and on large shrimps.

In summary, the smaller the tails, claws and legs are, the better this tool works. 

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I have to get hold of a supplier of crayfish - I used to buy Swedish style crayfish (cooked in dill) from a second generation Norwegian down in Louisiana but he seems to be out of the business today. He told me the Swedes buy more crayfish from China now.

Found the Crayfish / Crawfish. In Beaverton, OR

Just in time for the 2003 season. Go to:
 www.crawfishparty.com 

I can still get "regular" crawfish from Louisiana. I might order some, then check out Louisiana Cookin' to see if there are any good alternatives to dill. I doubt it :-)