Not sure what hassenpfeffer is, something spicy I assume. German is not a language I'm very fluent in.
The rest of that shit, I wouldn't eat if you paid me QV (no offense intended)
Even if cooked by her maj, an animal's stomach scrapings, will ALWAYS be an animal's stomach scrapings 
Crawfish though..never had any. I'd bite though, I assume they are just similar to really BIG crevettes in taste. Got myself a whole, ready to eat cooked crab the other day, that was good, although was a right fiddly sod to crack open (don't eat it often enough to need a cracking implement, a pair of pliers, a haemostat, and a small hammer do just fine.
Hasenpfeffer is a traditional German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and wine in a marinade thickened with the animal's blood. Hase is German for hare and Pfeffer is German for pepper, although here it refers generically to the spices and seasonings in the dish, as with the German ginger cookies Pfeffernüsse. Seasonings typically include (besides pepper): salt, onions, garlic, lemon, thyme, rosemary, allspice, juniper berries, cloves, and bay leaf. In the North American pioneer era, German immigrants frequently cooked squirrel in the same manner. - Mom made hers with rabbit and marinated it in vinegar sans blood. The rest of the seasonings sound about right.
Crayfish - In Southern Louisiana they are called crawdads and are boiled in a hotly seasoned broth (lots of cayenne pepper) with corn on the cob, small potatoes, chunks of rope-type sausage, hot dogs, etc. thrown into the mix. They are served at room temperature on sheets of newspaper with cold beer. It's very informal. And people eat a few pounds of crayfish at a time, not like the Scandinavians. They probably come about 15 - 20 per pound and are usually sold live by the 50 pound sack. Crayfish are comparatively cheap here. I imagine they have a different flavor that the Nordic ones since the wild ones grow in the swamps (a lot of ours come from crawfish farms now), while the Nordic ones grow in clearer waters.
