Boiled Lousiana Blue Crab Boil
Chef: John Folse
Serves: 12 people
I recommend calling your seafood market a week in advance to order your blue crabs. Request an equal number of female crabs to male although there is a slim chance that they will honor that request being female crabs are sold at a higher price to Asian markets. Keep crabs cold until ready to boil. There is no need to wash or rinse the crabs prior to cooking.
Instructions:
4 dozen live blue crabs
30 quarts water
6 medium onions, quartered
6 heads garlic, split in half, exposing pods
6 lemons, quartered
1 pound kosher salt
½ cup cayenne pepper
1 cup granulated garlic
1 (4.5-pound) bag Louisiana Fish Fry® Crawfish, Crab and Shrimp Boil
1 (4-ounce) bottle Zatarain’s® liquid crab boil
1 (4-ounce) bottle celery salt
2 cups vegetable oil
24 small red potatoes
3 pounds heavy-smoked sausage
16 corn cobbettes
2 pounds large button mushrooms
Directions:
In a large glass bowl, combine all ingredients except cilantro.
Using a rubber spatula, stir to mix well.
Season to taste using salt, pepper and granulated garlic then fold in cilantro.
Cover and refrigerate a minimum of 4 hours.
When ready to serve, test mixture for seasonings. If mixture is too tangy, add water and salt to dilute.
Mound ceviche into chilled bowls and serve immediately.