It's getting to the end of crawfish season, so we try to eat them as much as possible before they get too tough. Crawfish boils are awesome. No matter how hard you plan and how many people show up, there's always leftovers.

The first thing you need to do is bribe a couple of your friends to help you peel the rest of the crawfish -- that way you can toss them in various dishes on the fly (most crawfish tails you buy in the store are pre-cooked anyway). Sure, your fingers will be burning if you made the crawfish right, but after a while, they'll get numb. Peeling crawfish is much harder when they are cold or reheated. A gallon baggie of crawfish yields around one cup of crawfish.

Option 1: eggs. If you've never had a crawfish omelet with onions, mushrooms, and peppers, you haven't lived.

Option 2: etoufee. Use your leftover crawfish tails in your favorite recipe. Give your tails a quick rinse if you are concerned about the boil taste changing the dish.

Option 3: pasta. Add your crawfish in the last couple of minutes to your favorite pasta dish after a quick rinse. Crawfish go well with both tomato- and cream-based sauces.

Option 4: shuck 'em later and just reheat. Most people really don't like this option, as the crawfish texture changes upon reheating, making it harder to peel. But they can still be pretty good. Re-steaming is the least texture-changing of all heating methods (but we've known people to microwave them too, *shudder*). To re-steam, toss crawfish in the steaming basket of a pot, add water, steam, peel, and eat. Just don't keep your leftovers for too long, as there is a chance they were probably sitting in the sun for a few hours.