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Crab and Crawfish Boil

NapaStyle Wine Club Crab and Crawfish Boil NapaStyle Wine Club Crab and Crawfish Boil
About this Recipe
The idea here is to create a VERY flavorful boil...with plenty of salt, spice and any other must-have flavors. Don’t be afraid to make it strong. Imagine when you taste the boil that only 25 percent of that flavor will seep in. So roll up your sleeves and boil away. What’s important is that you have a really big pot (ours was 25 gallons) with a basket insert. Keep a hose nearby to spray everyone off after the feast.

Look at the size of your pot and the amount of your ingredients. Keep in mind that when you add the ingredients, the water level will rise substantially and you’ll want to keep all the ingredients covered with water, and all of the food in the pot! You’ll need a propane burner that fits securely under the full pot. We like it spicy, but season to your taste. Enjoy!

This is a great base recipe and can be used with other shellfish—lobster, spot prawns, crabs and crawfish. Take advantage of what the market and season offers and create a seafood boil with your personal touch. The aromatics can be assembled yourself (this allows you to use more or less of a particular flavor). You can do the same with the spices, or, use our NapaStyle Shrimp Boil kit.
Ingredients
Serves: 12
  • 2 lbs kosher salt
  • 3 lbs small red potatoes
  • 6 lemons, halved
  • 3 oranges, halved
  • 4 heads of garlic, halved
  • 3 large onions, halved
  • 6 packets of Zatarain’s Crab Boil
  • 1 cup Tabasco sauce
  • 1/2 cup red pepper flakes
  • 8 large ears of corn, shucked and halved
  • 3 Dungeness crabs, cracked and quartered
  • 2 lbs Gulf shrimp
  • 25 lbs Louisiana crawfish
Directions
Preparation Time: 30 minutes
Cooking Time: 40 minutes

Fill a huge pot (fitted with the basket insert) with water, to come about halfway up the sides of the pot. Add the salt and bring to a boil. Add the potatoes, lemons, oranges, garlic, onions, Zatarain’s, Tabasco sauce, and pepper flakes. Simmer for 30 minutes or until the potatoes are fork tender.

Add the corn and bring the water back to a boil. Add the crabs, shrimp and crawfish. Cover and turn off the heat. Let the seafood steep in the hot liquid for about 6 minutes, or until it is cooked.

Meanwhile, cover the serving table with newspapers. Grab a friend and lift the basket carefully. Let the ingredients drain, then “dump” the boil on the newspaper lined table.

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