Picture the backyard in spring, long tables set up under the trees, and the smell of spice and boiling water hanging in the air. A proper crawfish boil for twenty people takes some organizing, and timing is everything if you want to keep costs down. Prices for crawfish usually drop in the spring as the supply peaks, making it the right season to host.
We need to map out what gets booked early and what can wait so you do not get stuck paying peak prices. Spreading out an $800 tab takes a bit of structure, especially when you are buying sacks by the pound and renting extra tables. Here is how to handle the timeline and the bill without scrambling at the end.
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