<P> In Spain, crayfish is called cangrejo de río (lit . "river crab"). They used to be widely consumed, especially in Castile and León and Aragon, but over-fishing and the introduction of non-native crayfish species (e.g. Procambarus clarkii, commonly called cangrejo americano) led to a dramatic decline in crayfish population . Nowadays they remain as a seasonal delicacy, usually stewed in tomato sauce, although fishing the native crayfish is strictly forbidden since the species is nearly extinct . Instead of the native crayfish, it is common to fish Procambarus clarkii or Pacifastacus leniusculus, also present in most of the Spanish rivers . </P> <P> In the United States, crayfish are often referred to as crawfish or crawdads . As of 2005, Louisiana supplied 95% of the crayfish harvested in the United States . In 1987, Louisiana produced 90% of the crayfish harvested in the world, 70% of which were consumed locally . In 2007, the Louisiana crayfish harvest was about 54,800 tons, almost all of it from aquaculture . About 70%--80% of crayfish produced in Louisiana are Procambarus clarkii (red swamp crawfish), with the remaining 20%--30% being Procambarus zonangulus (white river crawfish). Despite the large - scale production in Louisiana, most frozen crayfish available in supermarkets in other states are Chinese imports . </P> <P> In Louisiana and Southeast Texas, crayfish are generally served at a gathering known as a crawfish boil . The crayfish are usually boiled live in a large pot with heavy seasoning (salt, cayenne pepper, lemon, garlic, bay leaves, etc .) and other items such as potatoes, corn on the cob, onions, garlic, mushrooms, turkey necks, and sausage . There are many differing methods used to season a crawfish boil, and an equal number of opinions on which one is correct . Other popular dishes in the Cajun and Creole cuisines of Louisiana include crawfish étouffée, fried crawfish, crawfish pie, crawfish dressing, crawfish bread and crawfish beignets . </P> <P> Cherokee people have a long tradition of catching crawdads by gigging . The crawdads are cleaned, then soaked, "in hot water with about one tablespoon of salt ." The crawdads are lightly breaded with cornmeal before frying, and seasoned with salt and pepper . </P>

What is considered the best crab to eat