Crab Boil

  • Serves

    serves 6


As with most dishes from South Louisiana, there are many methods of preparing boiled or steamed seafood—and they're all good. One of the easiest and most common is to simply use a premixed bag or bottle of crab boil, but we like this Acadian recipe.


  • 1 cup salt
  • 2 heaping tsp. cayenne
  • 1 large onion, quartered
  • 1 large lemon, quartered
  • 1 small head of garlic, unpeeled
  • 6-8 small new potatoes, unpeeled
  • 2-3 medium onions, unpeeled
  • 3 ears of corn, cut in half
  • 12 crabs or 5 lbs. crawfish


Step 1

Fill a large, deep pot with about 6" water and bring to a boil over high heat. Add salt, cayenne, onion quarters, lemons quarters, and garlic. Cover pot and let boil for 20 minutes.

Step 2

Add potatoes, whole onions, and corn to the pot and continue cooking another 5 minutes.

Step 3

Add crabs (or crawfish). When water returns to a boil, cook for 8 minutes. Drain and serve. Everything will come out well seasoned and delicious.

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