Louisiana Crab Boil
 
Makes about 4 servings
Ingredients
  • 12 quarts cool water
  • 4 large onions, coarsely chopped
  • 4 celery stalks, cut into 2-inch pieces
  • 10 lemons, halved
  • 5 heads garlic, tops cut off just enough to expose flesh of pods
  • 2 cups kosher salt
  • ½ cup Zatarain’s Concentrated Shrimp & Crab Boil
  • 1 (3-ounce) package Zatarain’s Crawfish, Shrimp & Crab Boil
  • 10 small dried bay leaves
  • ⅓ cup black peppercorns
  • 1 teaspoon cayenne pepper
  • 12 live jumbo crabs
Instructions
  1. In a 5-gallon boiling pot, place 12 quarts cool water, onion, celery, lemons, garlic, salt, liquid crab boil, dry crab boil, bay leaves, peppercorns, and cayenne. Bring to a boil over high heat. Reduce heat, and simmer for 10 minutes.
  2. Using tongs, carefully add crabs to pot, one at a time. Return liquid to a simmer, and cook for 5 minutes. Turn off heat, and let crabs steep, uncovered, for 10 minutes. Remove crabs from pot using a large strainer. Let cool for a few minutes. Serve on platters or trays with cracking tools.
Recipe by Louisiana Cookin' at https://louisianacookin.com/louisiana-crab-boil/