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Ingredients
- 4-6 lbs. salt
- 1 bag crab boil
- 4 ounce. liquid boil
- 2 ounce. cayenne pepper
- Sm. "new" potatoes
- Fresh corn on the cob
- Crayfish
- 3-4 lemons
- 4-5 ribs celery
- 3 lbs. onions
- 2 heads garlic
Directions
- Place all vegetables (except corn) in small handled strainer and place in boiling pot. Fill pot with water to second line of holes of strainer. Add in 1 1/2 pounds salt, 1 bag crab boil, 4 ounce. liquid boil and 2 ounce. cayenne pepper.
- Boil all ingredients till potatoes are almost cooked. Add in corn and cook to desired doneness. Remove from water after corn has cooked. While above is cooking, wash crayfish in water. Don't use salt to purge.
- Place cleaned crayfish in water to that you add in 1 1/2 to 2 pounds of salt (dependent on size of crayfish; less salt if crayfish is small), 4 ounce. liquid boil and 2 ounce. cayenne pepper. Cover and stir periodically.
- When water comes to boil, boil 7-12 min more. When you've tested for tenderness, take cover off, add in a small amount of cool water and let set. Be sure to turn off fire. Taste for seasoning. Hot vegetables by placing strainer on top of crayfish in boiling water.
- If you are boiling a second batch, use same water. Let water come to a boil, then add in same amount of seasonings and start again.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1985g | |
| Recipe makes 2 servings | |
| Calories 383 | |
| Calories from Fat 51 | 13% |
| Total Fat 6.03g | 8% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 439608mg | 18317% |
| Potassium 1897mg | 54% |
| Total Carbs 84.58g | 23% |
| Dietary Fiber 21.4g | 71% |
| Sugars 32.25g | 22% |
| Protein 12.22g | 20% |
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