Boiling Crab The Whole Shebang Recipe

Copycat Boiling Crab Recipe

This recipe attempts to recreate the Cajun crawfish recipe served at Vietnamese restaurants in Little Saigon like The Boiling Crab, Claws, or The Crawfish House. It's what's known as Asian fusion, and the recipes are kept top secret. Buy 1-2 pounds of crawfish per person.

1

bag louisiana crawfish , Crab, and Shrimp boil
mccormick bayou cajun seasoning
1

lb red potatoes, halved

NUTRITION INFO

Serving Size: 1 (965) g

Servings Per Recipe: 4

AMT. PER SERVING % DAILY VALUE

Calories: 2196.5

Calories from Fat 1233 g 56 %

Total Fat 137.1 g 210 %

Saturated Fat 31.8 g 158 %

Cholesterol 1311.5 mg 437 %

Sodium 2932.7 mg 122 %

Total Carbohydrate 56.8 g 18 %

Dietary Fiber 7.3 g 29 %

Sugars 8.8 g 35 %

Protein 182 g 363 %

DIRECTIONS

Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.
Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn and sausage (add potatoes, corn, and sausage 15 minutes prior to crawfish). While they are cooking make the sauce:
Melt the margarine over low heat in a large saucepan. Add garlic and saute until translucent.
NOTE: This will get salty fast with the Cajun seasoning and Old Bay, so add them in tiny, tiny amounts. Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. then add more for spiciness), lemon pepper, paprika, and liberally add Louisiana Hot Sauce. When you have the mixture right, add a tiny bit of lemon juice (roughly 1/4 lemon).
Simmer for 10 minutes and check for flavor. Add more cayenne, paprika, or hot sauce as desired.
Drain the boiling water (or ladle out the crawfish, sausage, and vegetables) and mix the sauce in with them. Serve with hot crusty french bread.