SCCA TEXAS STATE
CRAWFISH CHAMPIONSHIP
Up to 40 of the greatest competitive boil crews battle on the shores of Rockport Beach for state championship titles, trophies, and bragging rights.
★ SCCA CHAMPIONSHIP CATEGORIES & HONORS ★
Top finishers earn official SCCA Texas State Championship hardware and points toward national circuit qualification.
SCCA Texas State Grand Champion
Auto-qualifies for SCCA National Finals
State Reserve Champion
Top tier state honors & points
People's Choice Tasting Award
Voted by festival tasting wristband holders
Best Themed Team Booth
Recognizing best pit decor & team spirit
HOW JUDGING WORKS
All turn-ins are evaluated through double-blind certified SCCA judging. Containers are numbered randomly with security seals to guarantee 100% fair and unbiased evaluation.
Turn-in times and container protocols reviewed at Friday captain briefing.
Flavor & Taste Profile
40%Depth of Cajun spices, garlic, citrus, and savory seasoning penetration into the tail meat.
Texture & Peeling Ease
30%Firm, succulent tail meat that pulls clean from the carapace without mushiness.
Seasoning & Heat Balance
15%Harmonious heat that enhances flavor without overwhelming the natural crawfish sweetness.
Visual Appearance & Aroma
15%Bright vibrant red color, clean presentation, and enticing steaming aroma.
TEAM RULES & REGISTRATION GUIDELINES
TEAM PRE-REGISTRATION
Submit your team interest to hold a spot for the SCCA Texas State Championship.