Central Business District
Chef Brian Landry’s menu usually offers shrimp croquetas; golden fried balls of creamy, cheesy goodness that are must-have if you’re headed there. But come crawfish season, you can expect a crawfish version instead, and they’re just-as-if-not-more awesome.
Fried crawfish po-boy
Bucktown and the French Quarter
Right around the corner from Schaeffer’s on the Lakefront in Bucktown is the original Deanie’s, which serves boiled mudbugs by the pound in their restaurant and to-go in their shop next door. Those are great, sure, but if you’re dining there, make sure to check out their po-boy overstuffed with fried crawfish tails and “dressed” with lettuce, tomato, pickles, mayo, and plenty of hot sauce.