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“Is this lox shmear?" Dahlia asks, opening the fancy gift bag I couldn't really afford but purchased anyway and pulling out the Mason jar packed with the pink spread.
"Crawfish spread," I say. "But I imagine it would go very nicely on a bagel, same as lox."
I am underplaying how delicious this stuff is. It's just poached crawfish tails blended in the Cuisinart with lots of butter and garlic, and a little cayenne pepper, but it's become my favorite thing in the world to eat. I serve it at the restaurant as an appetizer with toast points.”
― Susan Rebecca White, A Place at the Table

“Everything in Louisiana is flat, so I found myself lost in the expanse of crawfish fields, telephone lines, rice silos, and lonesome rural homes, and my ability to judge distance became compromised. Nevertheless, it seemed a long, bouncy ride on dirt roads before we arrived at Ardoin (pronounced “ard-wahnâ€�) Cove Cemetery, the rumbling truck engine often stirring pink-tinged Egrets from the roadside slews.”
― Mike Correll, Abandoned Sulphur, Louisiana

“Five pounds of crawfish in a metal bucket were soon placed down. The smell of lemongrass, Old Bay seasoning, and fish sauce hit the siblings all at once, and they breathed in the familiar, comforting scent. The coalescent beauty of a Viet-Cajun seafood boil was the magnum opus of the American South.”
― Carolyn Huynh, The Family Recipe