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Recipe

Boiled Crawfish and Crabs

Scott Phillips

Servings: 6 as an appetizer

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.

Ingredients

  • 3 large lemons, halved
  • 2 medium oranges, halved
  • 2 large unpeeled yellow onions, halved
  • 1/4 cup (about 12) Chinese dried hot red peppers
  • 2 Tbs. whole cloves
  • 2 Tbs. whole coriander seeds
  • 2 Tbs. mixed peppercorns
  • 2 bay leaves
  • 2 oz. kosher salt (5 Tbs. Diamond Crystal, 4 Tbs. Morton)
  • 1/4 cup Louisiana hot sauce
  • 2 Tbs. Worcestershire sauce
  • 2 Tbs. dry crawfish boil mixture
  • 2 tsp. Louisiana liquid crawfish boil
  • 12 fresh blue crabs, rinsed clean
  • 1 lb. fresh crawfish, rinsed clean

Preparation

  • 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.

Tip

Recipe adapted from Moveable Feast with Fine Cooking.

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