alright, I know this belongs in the good eats forum, but it is Friday, it is lent and I am thinking about the sacrafice I have to make this evening when I must abstain from meat due to the traditions of the Catholic church. Part of that sacrafice is to head down to my favorite watering hole/seafood joint and drink cold bud and scarf downa few lbs of Louisiana's finest mudbugs and maybe a dozen oysters. When I don't boil them myself, I think the very best and biggest boiled crawfish are at 1921 Seafood on Barrow Street in Houma. Always a good size and always very good. A bit pricey, but worth the extra cash. I have never had crawfish any better than 1921's. They have a spice blend they use where they season the water, which is a typical method in the Houma/Lafourche area (the same way cook them, but I cannot replicate their success). A lot of folks in Houma really like Big Al's on Grand Caillou - I just don't go there much cuz 1921 is nevar wrong. I've had what some have described as great crawfish in the Acadiana area where the seasoning is applied in an ice chest after the dads are boiled. I don't care for that. I am convinced that there is no place in New Orleans or Baton Rouge that has an inkling on how to properly prepare boiled crawfish. Every now and then, I like to take a Friday road trip to search out good crawfish in other towns? So give it up - where are the crawfish best in your hometown? If you are in Houma - go to 1921 - but be prepared to wait on a Friday.