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.
Recipe adapted from Moveable Feast with Fine Cooking.
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