Our neighbor was given some fresh-caught crabs and didn’t have time to cook them. So….guess what we’re having for supper? Of all the bountiful seafood that South Louisiana has to offer, crabs would be my favorite! I haven’t a clue how to boil them, so I’m relying on my husband to cook tonight.
A seafood boil is a pretty common occurrence here. There are the telltale signs that someone is boiling. The loud roar of the propane burner and the smell of seasoning in the air. It’s enough to make your mouth water and cause a bit of jealousy!
My husband says that it’s about three dozen crabs, kinda small, but hopefully full.
I’m going to make some seafood dip while waiting for the boiling to start. This dip is all-important and is perfect for dipping seafood, crackers, potatoes and anything else on the table. I think that everyone here in South Louisiana has their own concoction of ingredients… it just depends on what you like.
I use 1 1/2 cups of mayonnaise, 1/3 cup of ketchup, 1 tbsp. Yellow mustard, two dashes of Worcestershire and four dashes of hot sauce. I also season with 1 tbsp. salt, 1/16 tsp. pepper, and 1/8 tsp. Cajun seasoning. Mix it all together and let it sit for a few minutes. Give it a taste and add anything that’s missing. I’m putting the dip in the refrigerator until the crabs are ready.
Now it’s time for boiling! I am going to narrate the process. Like all Cajun cooking, there are many different ways to boil crabs this is one.
Here is our old setup!
First, he purges the crabs.
He put water in the big pot, about a quarter filled. Then put three ounces of powdered seasoning in the water. Light the burner and wait for the water to boil.
When the water and seasoning come to a boil, start adding the onions, lemons, and garlic, all cut in half. Add corn, potatoes, and crabs to the pot and return to a boil. When the water begins to boil, set the timer for ten minutes. Before turning the fire off, add sausage.
Turn fire off, stir with a paddle, add salt and liquid crab boil, stir again and cover. Let soak for 20 minutes.
Time to eat!!
Mais, I’m going to have to fill up on potatoes and crackers! The crabs were small, yes, but they barely had any meat at all. They had a great flavor as did the veggies and stuff! That sometimes happens… you never know what you might get!
WHAT YOU WILL NEED: (what we used)
- Crabs – as many as you can get
- 3 ounces of powdered Crab Boil seasoning
- 2 Lemons
- 2 heads of Garlic
- 2 Onions
- 1 bag of small Potatoes
- raw Green Beans
- Corn on the cob
- 1 lb. Sausage
- 1 box of Salt
- 1 8 ounce bottle of Liquid Crab Boil
- 1 1/2 cups Mayonnaise
- 1/3 cup Ketchup
- 1 tbsp. yellow Mustard
- 2 dashes Worcestershire
- 4 dashes Hot Sauce
- 1 tbsp. Salt
- 1/16 tsp. Pepper
- 1/8 tsp. Cajun Seasoning