Cajun Crab Boil
A traditional method for boiling crabs and crawfish in Louisiana usessalt, onion, lemons, and red pepper (cayenne). This recipe supposedly
comes from the Breaux Bridge Crawfish Festival:
5 gallons of water
A pot twice that size.
1 large onion, quartered.
2 lemons, sliced thick
1 box of salt (In the US these are typically around 700g but I am not
certain about the term <box>. You should experiment.)
6 oz of red pepper
12 lb of crab or crawfish
Bring the water to a boil. Add the seasonings. Stir until salt is
dissolved. Add seafood and boil until done.
A very popular packaged seasoning product in Louisiana is Zatarain's
Crab Boil. It is a net bag of spices that you place in the water. It
has the required amount of red pepper. I believe the intructions are on
the box. It is probably available from the usual mail-order sources.
Source: rec.food.cooking
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