Crab Boil
Recipe from
Better Homes and Gardens
Cajuns call it Crab Boil, but crawfish play a role as well, simmered with potatoes and corn on the cob. For fun and for easy cleanup, serve this the traditional way, on newspapers.
Servings:
8 servings
Prep Time:
30 mins
Total Time:
50 mins
Ingredients
-
10 quartswatersee savings
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1 cuppurchased crab boil seasoningsee savings
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4 teaspoonssaltsee savings
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8fresh ears of corn, halvedsee savings
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8 smallpotatoes, peeled and halvedsee savings
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4 smallonions, halvedsee savings
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4lemons, quarteredsee savings
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4 poundslive hard-shell blue crabssee savings
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4 poundslive crawfish (see Tip)see savings
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Directions
1.
In each of 2 very large pots bring 5 quarts water, 1/2 cup purchased or homemade crab boil seasoning, and 2 teaspoons salt to boiling.
2.
Divide corn, potatoes, onions, and lemons between the 2 pots. Return to boiling. Reduce heat. Cover and simmer 10 minutes.
3.
Rinse crabs and crawfish in water. Add crabs to one pot of boiling water. Return to boiling. Reduce heat and simmer, covered, for 15 minutes.
4.
Add crawfish to the other pot. Return to boiling. Reduce heat and simmer, covered, 5 minutes.
5.
To serve, with a slotted spoon remove crabs, crawfish, corn, potatoes, and onions to a serving platter. Makes 8 servings.
Tip
Before cooking crawfish soak them in salted water to reduce the size of the black vein that runs down the backs of the tails.
Nutrition information
Per serving: Calories 424, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 202 mg, Sodium 929 mg, Carbohydrate 41 g, Fiber 6 g, Protein 56 g. Daily Values: Vitamin A 0%, Vitamin C 64%, Calcium 25%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet
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