Spicy crawfish roll


"I have been a fan of Kobe for years. It's just a small, family-owned restaurant off the I-10 freeway. They start the crawfish roll by dusting the soft-shell crawfish with cornstarch, then they fry it up and serve it with spicy mayo, unagi sauce, a little cucumber, and sushi rice. No need for pinching tails or sucking heads here—it's just two bites. I always start by the tail end. Yum!"