Louisiana Blue Crab Boil With Corn and Potatoes
Makes 12 servings. Recipe is from the Louisiana Seafood Promotion and Marketing Board.
41/2 gallons water
3/4 cup kosher salt
12 ears corn, peeled, cleaned and cut in half
9 lbs. red potatoes, skin on
6 cups onions, large dice
18 whole cloves garlic
3 cups celery, large dice
1/2 cup crab boil
6 tbls. Creole seasoning
6 bay leaves
3/4 cup vinegar
6 lemons, halved
48 large, whole Louisiana blue crabs
3 qts. ice
1. Combine water, salt, corn, potatoes, onions, garlic, celery, green peppers, crab boil, Creole seasoning, bay leaves, vinegar and lemon halves. Bring to a boil and simmer until potatoes are tender, about 20 minutes.
2. Add crabs and simmer an additional 10 minutes. Add enough ice to bring the temperature down to stop cooking. Cover and let soak for 30 minutes to an hour; the longer the soak the spicier the crabs will be.
3. Remove corn and potatoes from pot and place in large bowl. Serve with crabs.
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