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