I'm going to San Francisco this weekend and want to bring my friend a cooler full of crawfish. I've never done this before, so am a little uncertain of the ins and outs. I've just talked to Big Fisherman Seafood on Magazine, and they tell me that they pack for travel (on gel packs, so no trouble with liquids).
I'm hoping to bring 15-20 lb and would love to bring it as a carry on, versus checking it in. Also, what should I bring with it if we want to replicate traditional crawfish boil in her kitchen? I'm thinking that using the Donald Link recipe from the Real Cajun cookbook would be easiest. Anyone have any experience with this? Hep!