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Thursday, August 8, 2013
2013 CRAWFISH FESTIVAL
13
By SAUNDRA SORENSON
The Times
Y
oumight notice that everything about
this year’s Crawfish Festival is just a lit-
tle bigger from larger bands like Big
Night Out to the newfireworks display
that caps off the weekend. After all, a city doesn’t
celebrate its 100th birthday every day!
Tomark the occasion, Tualatin has doubled its
crawfish order. This year, there will be an entire
ton of crawfish at the annual boil. Make sure you
get to the boil early to get your crawfish as they
always sell out quick!
This wildly popular feast is once again pre-
pared byWooden Nickel Catering Company,
which has made an art of preparing buckets of
crawfish, potatoes and fresh corn on the cob for
the hungrymasses.
True, when the festival first started 63 years ago,
the tradition was to pluck crawfish straight from
the Tualatin River. But this year’s 2,000-pound
haul comes to us by way of Lake Billy Chinook in
Madras, harvested by Pacific Seafoods.
The menu
Single serving, $15
One pound of crawfish with potatoes, fresh corn
on the cob
Family size, $29
Four pounds of crawfish with potatoes, fresh
corn on the cob
Crawfish cocktail, $6
Small bag of pre-cooked crawfish, 6 count, $6
Large bag of pre-cooked crawfish, 12 count, $10
The feast begins Friday, Aug. 9, at 5:30 p.m. in
Tualatin Commons.
Celebrating the Crawfish Festival since 1965!
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Open Monday thru
Friday 7am-6pm
Saturday 8am-5pm
Closed Sundays
503-692-0200
8460 SW Nyberg Road
Tualatin Oregon 897062
Come see us today!
427885.080313 CF
427887.080813 CRAW
17725 SWPacific Hwy. Tualatin, OR 97062
(503) 783-6444
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• Electrical Repairs
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Glen Damewood,
owner of the
Wooden Nickel in
Silverton, serves up
crawfish after
boiling them live at
the annual Tualatin
Crawfish Festival.
TIMES FILE PHOTO:
JAIME VALDEZ
Order up:
A ton of crawfish
How you can eat
crawfish like a pro
Whether you call them craw-
fish, crawdaddies or crayfish,
the basics of breaking into these
delicious little creatures are the
same. Only a small portion of
this little crustacean — which
can be found on menus the
world over — is actually edible.
Most folks agree that crawfish
are tasty, which is why they can be
found in étouffées, bisques and
soups. But prepare yourself for the
entire crawfish if you head out to a
boil. And don’t forget the claw
meat!
Crawfish pack a big dollop of
protein and are pretty low in fat,
according to Louisiana-based
crawfish.org. Each crawfish is
about 70 calories.
So dig in! Here’s how:
■
First, remove the head. Hold
the top of the crawfish with one
hand, then twist the tail several
times to separate.
■
Seasoned crawfish lovers gen-
erally suck the head before tossing
it aside.
■
Pinch the end of the tail with
one hand, and pull tail meat out
with the other.
■
Repeat often, and enjoy!