Seasoning Crawfish, the right way

So I have been involved in crawfish boils for a long time. One of the things that is a constant question, "do you season the crawfish on the outside of the shell?" The answer to this is an emphatic NO! Your mouth is guaranteed to be on fire (on the outside versus inside) if you eat crawfish this way. It's a gimmick and a ploy by restaurants and cooks to make you "believe" that the crawfish is seasoned because you can see it. Believe me, it's an attempt to cover up the fact that the crawfish isn't very seasoned on the inside of the shell. You know, the part that you actually consume... Just a pet peeve of mine and something we pride ourselves on. I'm interested to hear anyone else's thoughts on this.

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