Hi Phyllis...I have never prepared crawfish but I have many recipes in my personal collection of recipes...boiled, fried,grille, pies, soups...etc...If there is something in particular your looking for let me know...I will be glad to post...In looking over the recipes, this one seemed the most complete in actual instruction of how to actually prepare them for cooking..Hope it is helpful!

Boiled Crawfish

4 quarts Water
3/4 cup Salt
1 1/2 Fresh lemons -- sliced
5 Celery stalks -- chopped
4 tablespoons Worcestershire sauce
4 Garlic cloves -- chopped
1 1/2 large Yellow onions -- peeled, sliced
1 package Commercial shrimp boil spices -- - (small pkg)
Tabasco sauce -- to taste
6 pounds Live crawfish

Wash the crawfish well and allow to soak in salted water for a while.
Place all but the crawfish in a large kettle and bring to a boil, covered. Simmer for 15 minutes so that you create a good rich stock and then add the crawfish. Cover and bring back to a boil. Boil for 7 minutes, no more, and then turn off the heat, leaving the lid on the kettle.
The crawfish may be served after a few minutes or chilled in the refrigerator. This recipe serves 3 to 4 as a main course.

Comments: This is a compilation of several recipes. This is great stuff, hot or cold.

Recipe Source:
THE FRUGAL GOURMET by Jeff Smith