Crab Boil

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.

  • 10 water
  • 1 cup purchased crab boil seasoning
  • 4 teaspoons salt
  • 8 fresh ears of corn, halved
  • 8 small potatoes, peeled and halved
  • 4 small onions, halved
  • 4 lemons, quartered
  • 4 pounds live hard-shell blue crabs
  • 4 pounds live crawfish (see Tip)
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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.
Divide corn, potatoes, onions, and lemons between the 2 pots. Return to boiling. Reduce heat. Cover and simmer 10 minutes.
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.
Add crawfish to the other pot. Return to boiling. Reduce heat and simmer, covered, 5 minutes.
To serve, with a slotted spoon remove crabs, crawfish, corn, potatoes, and onions to a serving platter. Makes 8 servings.


  • 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: cal. (kcal) 424, Fat, total (g) 4, chol. (mg) 202, sat. fat (g) 1, carb. (g) 41, fiber (g) 6, pro. (g) 56, vit. A (IU) 340.13, vit. C (mg) 37.79, sodium (mg) 929, calcium (mg) 252.42, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet
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