Recipes
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Crab boil
Ingredients:
- 1 cup Zatarains'scrab boil
- 10 qts. water (boiling)
- 4 tsp. salt (or more if needed)
- 4 lbs. live blue shelled crabs (don't
worry, you can add more) - 4 lbs. live crawfish (soak in salt water)
- 8 ears corn on the cob (fresh)
- 8 small to medium potatoes (you can
peel and half them if you prefer) - 4 to 8 small whole onions (you can half
them if you like) - 4 lemons quartered
- Pecan pie
- French Bread (you can buy it or make it)
- Tea
- Beer
- Newspapers (for the mess)
If you have a pot large enough you can do this
in one pot, but if not, use two. If you had to
use 2 pots, evenly divide all the ingredients.
Per pot, bring to a boil: 5 qts of water, 1/2 cup
crab boil, and 2 tsp of salt. Put half the corn,
potatoes, onions, and lemons in each pot.
Bring to a boil. Reduce heat, cover, and simmer
for about 10 minutes.
While that is cooking, rinse the crabs and
crawfish in plain water. Add the crabs (they
should still be alive and snapping) to one pot
and the crawfish to the other (if you used one
big pot, put both in). Return to boil. Reduce
heat, cover, and simmer for about 5 minutes.
Use a pair of long thongs to serve.
Makes 8 servings. This recipe can be doubled
for company.
in one pot, but if not, use two. If you had to
use 2 pots, evenly divide all the ingredients.
Per pot, bring to a boil: 5 qts of water, 1/2 cup
crab boil, and 2 tsp of salt. Put half the corn,
potatoes, onions, and lemons in each pot.
Bring to a boil. Reduce heat, cover, and simmer
for about 10 minutes.
While that is cooking, rinse the crabs and
crawfish in plain water. Add the crabs (they
should still be alive and snapping) to one pot
and the crawfish to the other (if you used one
big pot, put both in). Return to boil. Reduce
heat, cover, and simmer for about 5 minutes.
Use a pair of long thongs to serve.
Makes 8 servings. This recipe can be doubled
for company.
