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How To Reheat Crawfish – I Test 5 Methods

Whether it’s a backyard boil or a festive gathering, crawfish never fail to be the star of the show. But what happens when the party’s over, and you’re left with a pot full of crawfish in your fridge?

I did an experiment to find out the best way to reheat crawfish.

The best way to reheat crawfish is in a steamer. Fill a pot with a small amount of water and bring it to a simmer, then place the crawfish in a steamer basket above it. Cover and steam for 5-10 minutes.

How I Tested Reheating Crawfish

I had a massive crawfish boil one Friday and was left with plenty of leftovers the next day that I couldn’t let go to waste.

So I tested reheating the crawfish in five different ways:

  • In a steamer: The best method.
  • By boiling: Use seasoned water.
  • In the microwave: Very convenient.
  • In a new dish: For example an omelet.
  • In a sous vide machine: Slow but delicious meat.

I was looking for soft and juicy crawfish meat.

Crawfish Reheating Tips

Cold crawfish is also delicious! Eat it as is or put it in a sandwich. Then you don’t need to worry about how to reheat it.

Save the heads of the crawfish and make stock out of them. Mash them with a potato masher to make sure you really get all the juices out of them.

Reheating Crawfish By Steaming

Time: 5-10 minutes
Rating: 9/10

  1. Fill a pot with a couple of inches of water and bring it to a simmer.
  2. Place the crawfish in a steamer basket, ensuring the basket isn’t too crowded.
  3. Cover and steam for around 10 minutes, checking occasionally for doneness.

If you don’t have a steamer, you can put a colander over a saucepan and cover the colander with a lid.

I recommend keeping the water at a simmer instead of boiling it so the steam doesn’t get too intense. A gentle steam is better so you don’t overcook the crawfish. This is also why not overcrowding the basket is important, you want the steam to be able to move around effectively.

Results: Steaming preserved the original flavor and texture of the crawfish best, making it my top recommendation. It’s really easy and pretty quick – win-win!

Reheating Crawfish By Boiling

Time: 1 minute
Rating: 8/10

  1. Bring a pot of water to a boil. Add a bit of crab boil seasoning for extra flavor.
  2. Drop the crawfish into the boiling water for about a minute to reheat it.

If you don’t have any crab boil, you can use a bunch of different spices like paprika, black pepper, cayenne, garlic powder, cumin, onion powder, oregano, and of course MSG.

Make sure you have some tongs on hand so you can dip the crawfish in and out. If it’s in the water too long, the meat will overcook and become rubbery.

Results: This method is quick and good if you’ve got stuff to season the water with – my crawfish was tasty. But I don’t recommend using it if you’ve only got plain water because it will wash the flavor off your crawfish.

Reheating Crawfish In The Microwave

Time: 1-2 minutes
Rating: 7/10

  1. Place the crawfish in a microwave-safe container along with a splash of water.
  2. Crack the lid slightly and microwave for 1 minute. Check on progress and microwave again for 30 seconds if needed.

I like to add a knob of butter to the Tupperware for flavor, you can shake the crawfish around to coat it before serving.

Psst… this might stink out your kitchen (so I would avoid doing it at work).

Results: The microwave was the quickest method and by far the most convenient, but the meat wasn’t as succulent as with the other methods. The butter definitely helped with the flavor.

Reheating Crawfish In A New Dish

Time: Varies
Rating: 8/10

  1. Crack some eggs in a bowl and whisk. Add a pinch of salt and pepper.
  2. Heat some oil or butter in a skillet and saute the crawfish tail meal for around a minute.
  3. Remove the crawfish meat for the skillet and then add eggs.
  4. Heat the eggs for around a minute, then add the crawfish back in. Plus some shredded cheese.
  5. Cook for 2-3 minutes more until done. Serve with freshly chopped parsley.

An omelet i my favorite to reuse crawfish, but it’s not the only option! You can also use it in a seafood bisque, mix wih rice for a hearty etouffee, or mix it with grits. YUM!

Results: My omelet was delicious! And this is a great way to use up meat that you’ve already taken out of the shell. It also doesn’t matter if the crawfish is a little rubbery, you wont notice will all the other elements of the dish.

How To Reheat Crawfish Sous Vide

Time: 30 minutes
Rating: 9/10

  1. Set your sous vide machine to 120°F (49°C).
  2. Place crawfish in a suitable bag and remove the air.
  3. Heat for 30 minutes.

One potential pitfall of this method is the claws breaking the bag and letting some water in. You can avoid this by double bagging (but then the crawfish might take longer to heat) or by not vacuum sealing the bag too tightly.

If the bag has some air in, you’ll need to weigh it down to make sure its completely submerged. A large spoon will be heavy enough.

If you don’t have a sous vide machine, you can make your own water bath and monitor the temperature with a thermometer. 120°F is around the temperature of hot tap water.

Results: My sous vide crawfish came out perfectly, it was pretty much indistinguishable from the fresh stuff. But it’s slow and fiddly if you don’t have a sous vide machine.

How To Store Leftover Crawfish

To store leftover crawfish, drain it and allow it to cool to room temperature. Once the crawfish is cool enough, you can remove the meat from the shells if you want. Transfer the crawfish to an airtight container and place it in the fridge. Eat the crawfish within two days

Make sure the crawfish isn’t sitting out for more than two hours at room temperature. After two hours, bad bacteria can start to develop. And don’t skip the draining, excess moisture can make the crawfish soggy.

How To Freeze Crawfish

If you can’t consume the crawfish within a couple of days, freezing is an option. You can freeze either the whole crawfish or just the tails.

  1. Take the leftover crawfish and drain any water, drying the crawfish with a paper towel.
  2. Let it cool to room temperature before placing the crawfish in a ziploc bag, squeezing out as much air as possible before sealing.
  3. Freeze it and use within 3-4 months.

When you’re ready to enjoy your frozen crawfish, thaw them in the refrigerator overnight. Avoid thawing at room temperature, as this can lead to bacterial growth.

How To Reheat Crawfish [Tested Methods]

In this short recipe, I show you the best way to revive and reheat your leftover crawfish.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: How To Reheat Crawfish
Prep Time: 0 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 person
Calories: 77kcal


  • 1 portion Crawfish


  • Fill a pot with a couple of inches of water and bring it to a simmer.
  • Place the crawfish in a steamer basket, ensuring the basket isn’t too crowded.
  • Cover and steam for around 10 minutes, checking occasionally for doneness.


Serving: 100g | Calories: 77kcal

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