Cajun Blue Crab Boil in the Bayou Classic
Today, we're doing a Blue Crab Boil with Cajun Seasoning. Of course, we're not stopping with just the fresh, Florida blue crabs. We'll bring on some fresh Mayport shrimp, Andouille sausage, corn on the cob and snow crabs!
- 3 dozen blue crabs
- 8-10 red potatoes, cut in half or quartered
- 13 cloves garlic
- 6 lemons, cut in half
- 8 oz (1/2 of a bag) of Slap Ya Mama Cajun Seafood Boil
- 3 bottles Zatarain’s crab boil concentrate
- 3 boxes Louisiana Crawfish, Crab and Shrimp boil seasoning in the perforated bag
- 4 lbs Alaskan crab legs
- 4 lbs Mayport Shrimp
- 1 lb Andouille sausage cut into slices
- 5 ears of corn, cut in half
- 2 sticks butter
- Place the blue crabs in a cooler of cold water and ice to immobilize them. This takes less than 30 minutes.
- Clean the crabs by removing the top shell, “face”, privates, lungs and guts. Place each crab in a cooler of ice until they are all clean.
- Add ½ of the Slap Ya Mam (1 lb) seafood boil, Zatarain’s shrimp and crab boil concentrate and Louisiana Crawfish, Crab and Shrimp Boil seasoning to the pot.
- Heat for 15 to 20 minutes and add the red potatoes and garlic. Squeeze the juice from the lemons and add them to the water. Place the lid back on the pot and bring to a boil. For this cook, it took 35 total minutes to get to a boil.
- Boil for 10 minutes, then add the crabs.
- Boil for another 10 minutes, then turn off the heat and add the shrimp, crab legs, corn. Place the lid back on the cooker (no heat).
- After 10 minutes add 2 sticks of butter and let sit another 10 minutes. Total cook was 45 minutes after the boil started.
- Drain the water and pour the seafood on to a table with newspaper.
Watch our Cajun Blue Crab Boil video for the details