• Boiled Crawfish and Crabs shopping list
  • thx to fine cooking .tv shopping list
  • Live blue crabs and crawfish require cleaning before you cook them. To clean the live crabs, hold each one with tongs and rinse under cold running water, being careful not to get too close to their pincers. To clean crawfish, place them into a large bowl with cool water and stir with a spoon to remove the dirt. Transfer them to a colander in small batches and rinse with cool running water until the water runs clear. You can also adjust the heat level in the dish by using varying degrees of crawfish boil mixture. If you can’t find liquid boil, use more dry boil and hot red pepper to taste. Get tips on choosing and cooking blue crab. shopping list
  • 3 large lemons, halved shopping list
  • 2 medium oranges, halved shopping list
  • 2 large unpeeled yellow onions, halved shopping list
  • 1/4 cup (about 12) Chinese dried hot red peppers shopping list
  • 2 Tbs. whole cloves shopping list
  • 2 Tbs. whole coriander seeds shopping list
  • 2 Tbs. mixed peppercorns shopping list
  • 2 bay leaves shopping list
  • 2 oz. kosher salt (5 Tbs. Diamond Crystal, 4 Tbs. Morton) shopping list
  • 1/4 cup Louisiana hot sauce shopping list
  • 2 Tbs. Worcestershire sauce shopping list
  • 2 Tbs. dry crawfish boil mixture shopping list
  • 2 tsp. Louisiana liquid crawfish boil shopping list
  • 12 fresh blue crabs, rinsed clean shopping list
  • 1 lb. fresh crawfish, rinsed clean shopping list

How to make it

  • Bring a 12- to 14-quart pot filled halfway with water to a boil. Add the lemons, oranges, onions, Chinese peppers, cloves, coriander, peppercorns, bay leaves, and salt. Return to a boil and let the flavors meld, about 5 minutes. Add the hot sauce, Worcestershire sauce, and dry and liquid crawfish boil.
  • Add the crabs, pushing them under the surface of the water with tongs, and boil for 7 minutes. Add the crawfish, stir, and continue to boil for 3 minutes more. Turn the heat off and let the crabs and crawfish rest, undisturbed, until completely cooked through, about 10 minutes.
  • Remove the shellfish from the broth with tongs and arrange on a large platter. Serve immediately.
  • Photo: Scott Phillips
  • Recipe adapted from Moveable Feast with Fine Cooking.

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