They taste excellent, but the texture and the fact that they fall apart so easily is the only thing that I disliked. Other than that a good cookie, kind of like a pb fudge almost. And YES... You will need milk with these!!

Reviewed On: Apr. 29, 2010

Boiling crawfish is really idiot proof. It is hard to do a bad job if you keep your essentials the same every time. Always include garlic, onions, lemon, and crawfish boil seasoning. We always include a stick of butter per batch as this helps with the peeling process. Those tails come right out!! Mushrooms, potatoes, corn on the cob, sausage, weiners (for the kids) are always a part of our family boils. This is a very yummy meal with some crawfish dip, ice cold beer, and a wonderful group of people, it can't be beat!!

Reviewed On: Apr. 21, 2010

I cooked this for the first time this weekend. We had a crawfish boil the day before and had crawfish tails that needed to be used. I doubled my recipe as I was cooking for a pretty large group. I used the store bought pie crust. First sauted onions, bell peppers, celery in butter. Then added some chopped garlic. Then added diced tomatoes, cream of mushroom soup, evaporated milk, and Tony Chachere's seasoning along with garlic powder (and cajun seasoning will do). I let this all come to a medium boil and then added cornstarch to thicken. Placed all of the filling into the buttered pie crusts and baked. It was amazing. Will be making this again. Next time I will add green onions to the filling.

Reviewed On: Apr. 5, 2010