Crab Boil

Rev 0.12; last revised:  13-Jul-07

One of my favorite crab/seafood boil solutions is made by a company called, "Zatarain's" (pronounced ZAT-uh-rans).  It's a packet of spices packaged in such a way that you just throw the "baggie" into the water in which you're boiling your seafood.  Trust me, it makes a wonderful tasting brew.

Unfortunately, I all too often find myself needing to use some...but am unable to find it.  So, I tasted their elixir and over time made my own.

This amount of "boil" works well for about 4-5 pounds of most any kind of shellfish.


Combine dry ingredients.  Place in a square of muslin or cheesecloth and tie securely with string, like a large sachet d'Úpices.

Add the salt, cayenne (or hot sauce), and lemon directly to the water to taste.  Bring to a boil.

When water is boiling, add the bag and boil for several minutes, until the boiling liquid is tinted and seasoned.  Add vegetables and/or shellfish and cook until done, depending on what you're using.

Boil crabs or crab-legs vigorously for 5-minutes, crawfish for 2-minutes, and shrimp for 1-minute.  Turn heat off and allow seafood to remain in water for 15 to 20 minutes after boiling.

Peel and eat!  Enjoy!