Crawfish season on the Gulf Coast can last anywhere from mid-December to mid-August, depending on weather conditions. If the winter is particularly cold, the season will start later. The season ends a little early if it's a dry year. March through May are typically the peak months for the highest quality crawfish.

Three pounds per person is the typical recommendation... for the "average" person. This suggestion is based on crawfish served with corn and potatoes. Some people may be able to consume up to five pounds.

On average there are typically 20-30 crawfish in a pound. Keep in mind that if the crawfish are tiny, the count might go as high as 40, and if they're big, 10 to 15 jumbo ones could equal a pound!

Yes, if they're properly cared for: keep them wet, cool, and well-drained.

Pour the sack of crawfish in a small plastic children's pool, large tub or large ice chest. Add just enough water to cover the crawfish. After purging and cleaning, do not submerge the crawfish in water; they require air to survive. Until you're ready to cook, keep the crawfish cool and moist.

No, however the widely held belief that crawfish with straight tails should be avoided is based on a safety risk. Cooked crawfish with straight tails are thought to have died before cooking, so it's best to avoid them.

All of the meat in the crawfish's body, as well as the head, is safe to eat. The shell, tail, and antennae are generally avoided.

Crawfish can be found in a variety of environments, including clean, moving waters (streams, rivers) as well as stagnant waters (ponds, lakes, marshes, swamps). They can be found practically anywhere there is water, including drainage ditches.