Fat Tuesday Crawfish Boil?! Help!

Hi, everybody--We need some help, quick! We ordered some Crawfish flown in today for a Crawfish Boil tonight--they have arrived...Now what?!! We have the boiler, the corn, onions, cooking spices, potatoes, etc., etc., and Googled around and found some good advice on cooking steps from Zatarain's and other Cajun sites--BUT--maybe some DGer out there can clarify a couple of things--

1. Some of the crawfish aren't moving and look dead--the seafood supplier said just cut off their heads and go ahead and cook and eat them BUT all the sites say throw them out? About 1/3 of the crawfish aren't moving. Which is it? Mmmm....


2. A friend who does Boils said to douse the Crawfish with Alcohol to 'purge' them of the nasties before cooking. I can find nothing about the Alcohol treatment on the internet--most just say rinse and rinse and rinse before dunking them in the cooker...

What do you think? If we do it wrong, we could be dead in the morning! (What would you expect from some Ohioans?) Laissez les bon temps roulette! N'est ce pas?!!

Please let us know if you're experienced! Thanks. t.