Cajun Crab Boil

Cajun Crab Boil
Cajun Crab Boil
Serves 6
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  1. 4 quarts water
  2. 2 tablespoons distilled white vinegar
  3. Crab Boil, recipe follows (see note)
  4. 4 bay leaves
  5. 4 dried chile peppers
  6. 3 sprigs fresh thyme
  7. 1 head garlic, cloves separated and peeled
  8. ¼ cup sea salt
  9. 2 lemons, halved
  10. 12 fresh crabs
  11. 3 pounds new potatoes, scrubbed clean
  12. 4 ears corn, shucked and cut into thirds
  13. 1 (10-ounce) bag pearl onions, peeled
  14. 1 (10-pound) bag ice
  1. In a very large stockpot, bring 4 quarts water, vinegar, Crab Boil, bay leaves, chiles, thyme, garlic, salt, and lemons to a rolling boil over high heat. Add crabs, potatoes, corn, and onions. Return mixture to a rolling boil, and cook for 5 minutes. Turn heat off, and cover pot for 15 to 20 minutes.
  2. Pour ice into pot. (This helps the crabs absorb the seasonings and prevents them from overcooking.) Let crabs stand in water for at least 1 hour before serving. Crabs can be served warm or completely cooled.
Louisiana Cookin
Crab Boil
Yields 1
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  1. ¼ cup yellow mustard seeds
  2. 3 tablespoons coriander seeds
  3. 2 tablespoons sea salt
  4. 2 tablespoons dill sprigs
  5. 2 tablespoons whole allspice
  6. 1 tablespoon crushed red pepper
  7. 1 tablespoon black peppercorns
  8. 1 teaspoon cayenne pepper
  1. In a small bowl, combine all ingredients. On a large square of cheesecloth or muslin, pile mixture in the center. Bring cloth up and around mixture; secure with kitchen twine like a sachet.
  1. Instead of homemade Crab Boil, you can substitute 1 (3-ounce) package crab boil in a bag, such as Zatarain’s.
Louisiana Cookin


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