Louisiana Style Crab Boil
Larry "Lee" White, Seafood Manager
With Memorial Day around the corner, this is a great recipe to incorporate with crawfish. This is a recipe that Chef Lee says he stole from a close friend. It became an instant classic when he cooked it for family and friends.
Prep Time: 35 minutes
Cook Time: 25 minutes
1/2 cup mustard seed
6 tablespoons coriander seeds
1/4 cup whole allspice seeds
1/4 cup dill seeds
2 teaspoons whole cloves
12 small dried chilies crumbled, or 1 tablespoon crushed red pepper
16 bay leaves
8 quarts water
1 dozen small new potatoes, scrubbed
2 large onions, unpeeled, cut in half crosswise
2 lemons, halved
1-1/4 cups plus 1 tablespoon of salt
1/4 cup plus 1 tablespoon of cayenne
2 tablespoon Old Bay seasoning (Seafood Department)
1 large head of garlic, cut in half crosswise
1 pound andouille sausage, cut into 1 inch pieces
4 HEB sweet corn (Produce Department) (Primo Pick)
2 pounds crawfish (Seafood Department)
5 pounds snow crab
2 pounds shrimp, peeled and deveined
2 dozen littleneck clams
1 cup melted butter
2 tablespoons finely chopped parsley
- Place the first seven ingredients in cheesecloth and tie with butcher's twine.
- Put the seasoning bag, water, potatoes, onions, lemons, 1 1/4 cups of salt, 1/4 cup cayenne, and garlic in a large stockpot.
- Bring the liquid to a boil, cover and boil for 15 minutes.
- Add the sausage, corn, crawfish, and crabs.
- Using a long-handled spoon, stir around and press the contents down well into the water. Cover the pot and return to a boil. Boil for 2 minutes. Turn off the heat.
- Add the remaining salt and cayenne. Cover and let the boil stand for 10 minutes.
- Add the shrimp and clams. Return to the heat and continue to cook for 5 minutes. Drain.
- Turn the crab boil on top of newspaper. Serve with melted butter and garnish with parsley.