🦪 Boutique Oysters

Discover the next level of oysters at Krawdaddy Krewe with our hand-selected Boutique collection — featuring standout varieties like Magic Hat, Murder Point, Brightsides, and more. These aren't your everyday bottom-harvested Louisiana oysters. Grown using advanced suspended floating cage techniques in pristine waters across North America — from the Gulf of America and Louisiana bays to the East Coast and even Canadian shores — this off-bottom method ensures consistent quality, deep cups, clean shells, and plump, flavorful meats. Constant water flow and protection from sediment and predators create buttery textures, balanced brininess, and refined, nuanced tastes that shine whether slurped raw, grilled, or dressed with mignonette. We're proud to source these craft oysters from innovative farms and deliver them fresh straight to your door — because at Krawdaddy Krewe, we bring the best of the sea to NOLA and beyond.

🦀 How to Care for Your Live Blue Crabs

Got a delivery of live Gulf blue crabs from Krawdaddy Krewe? Keep 'em healthy, lively, and ready for the pot with these simple South Louisiana care tips!

1. Storing in an Ice Chest (Recommended)

If you aren't boiling right away, a standard cooler is the best way to keep your crabs happy and snappy:

• Open the Drain Plug: Tilt your ice chest toward the drain and leave the plug open. If crabs sit in melted ice water, they will drown quickly.
• Create a Barrier: Put ice at the bottom of the cooler, then cover it with a damp towel or wet burlap. Never rest live crabs directly on raw ice (freezing temperatures will shock and kill them).
• Load & Cover: Place your crabs on top of the towel/burlap barrier, and lay another damp towel over the top to keep their gills moist.
• Keep Air Flowing: Store the cooler in a shady spot with the lid cracked open an inch or two for airflow.

2. Storing in Sacks or Baskets (Short-Term / Pre-Boil)

If you plan to throw them in the pot within a few hours:

• Keep the sack or basket in a cool, shady, drafty spot (under a covered porch or in the garage out of direct sunlight).
• Drape a wet burlap sack or damp towel over the top.
• Do NOT spray them down with a garden hose—chlorine and fresh tap water will kill them.

3. Pre-Boil Inspection: Alive vs. Dormant

When crabs get cold, they go into a dormant, slow-moving state. Don't assume a quiet crab is dead!

• The Wake-Up Check: Gently touch a quiet crab near its eyes or back fin. If it moves a claw, twitches, or snaps back, it's alive and good to go.
• When in Doubt, Throw It Out: If a crab is completely limp, unresponsive, or smells off, discard it. Never cook a crab that died prior to hitting the boiling pot.

Have Questions About Your Delivery?

Give us a call or send us a text—we're always happy to help you pull off the perfect boil! 504-254-3564

🦞 Lobster Care Instructions

To temporarily store live lobster after delivery and before cooking, follow these steps:

• Keep Them Cool and Moist: Place lobsters in a cooler or ventilated container with drainage. Cover with a damp cloth, towel, or seaweed to keep them moist.
• Use Ice Packs: Place sealed ice packs or leak-proof ice bags on top of the covering. Maintain a temperature between 32–40°F (0–4°C). Do not let lobsters touch ice or sit in water.
• Ensure Ventilation: Leave the lid slightly open or use a container that allows airflow. Avoid airtight storage.
• Store in a Cool Area: Keep them in a fridge, garage, or shaded spot away from direct heat or sun.
• Check Condition: Periodically check that they're still moving and the covering stays damp. Replace ice packs if needed.
• Cook Within 24 Hours: For best results, cook lobsters within 24 hours of delivery—ideally the same day.
• ⚠ Avoid: Submerging in water or melted ice, which can kill them. Do not remove claw bands until ready to cook.