Crab

Shrimp/Craw Fish

Shrimp/Crab

Crawfish/Crab

Tilapia

Chicken

Crawfish/Crab/Shrimp

Crawfish

Gator

Catfish

Grouper

Shrimp

Crab Claws

Fried Plantains

Fried Gator Bites

Fried Green Tomatoes w/Crabmeat

Fried Green Tomatoes

Jambalaya w/Crackers

Frog Legs

Low Boiled Shrimp

Bisque

Ultimate Gumbo

Chicken & Sausage Gumbo

Seafood Gumbo

Select a pot large enough that the crab can be submerged without overcrowding. Pour 4 liters of water into the pot. Add 3 tbs coarse salt, 2 bay leaves, 1 tsp whole black peppercorns and the juice of 1 lemon (halve the lemon and squeeze into the pot, then add the halves). Bring the water to a rolling boil over high heat.

Prepare cooking pot

If using live crab, keep it chilled until just before cooking. To humanely dispatch, place the crab on its back and quickly insert a sharp knife between the eyes into the brain (or follow your local humane method). If you bought pre-cooked fresh crab, skip to reheating instructions below.

Humanely and safely handle crab

When the water is at a full rolling boil, carefully lower the whole crab(s) into the pot using tongs or gloves. Return to a vigorous boil, then reduce heat slightly to maintain a steady boil. Cook for 12-15 minutes for 1–1.5 lb crabs; increase to 15–18 minutes for 2+ lb crabs. The shell will turn bright orange when done.

Cook the crab

Using tongs, remove the crab and immediately transfer into a bowl of ice water or run under cold water to stop cooking and make handling easier. Rest for 5 minutes to cool enough to handle. Reserve 1 cup of the cooking liquid if you want to make a stock or sauce base.

Shock and rest

Place the crab belly-up. Pull off the apron (underside flap) and remove the top shell by prying at the rear and lifting forward. Remove and discard the gills (feathery ‘dead man’s fingers’) and the viscera (yellow/orange innards), but keep the brownish meat in the body if desired. Rinse briefly under cold water to remove debris. Break the body in half and crack the claws and legs with a nutcracker or crab cracker for serving and easier meat access.

Clean the crab

In a small saucepan over low heat, melt 6 tbs unsalted butter. Add 2 cloves minced garlic and gently cook 30–60 seconds until fragrant but not browned.

Melt butter and build flavor

Remove from heat and stir in 1 tbs lemon juice, 1 tbs finely chopped fresh parsley, 1 tsp salt and 1 tsp freshly ground black pepper. Keep warm until serving. If you reserved some cooking liquid, add 1–2 tbs to the butter to loosen and add flavor.

Finish sauce

Arrange the cracked claws, legs and body pieces on a platter. Sprinkle 1 tsp Old Bay or seafood seasoning over the crab if using. Garnish with the remaining chopped parsley and serve with lemon wedges for squeezing.

Serve immediately with the warm garlic butter for dipping. Provide crab picks or small forks and a bowl for shells. Leftover crab meat can be refrigerated in an airtight container for up to 2 days or frozen for longer storage.

live or fresh whole crab (Dungeness or blue crab)

water

coarse salt (for boiling)

bay leaves

whole black peppercorns

lemon

unsalted butter

garlic (minced)

lemon juice

fresh parsley (finely chopped)

salt

black pepper (freshly ground)

lemon wedges

old bay or seafood seasoning

fresh chopped parsley (for garnish)

Pat the shrimp or crawfish tails dry with paper towels. If frozen, thaw in the refrigerator or under cold running water and pat dry. Season lightly with 1/4 tsp kosher salt and a pinch of black pepper.

Prepare shrimp/crawfish

Heat a large skillet over medium-high heat. Add the butter and olive oil. When the butter is melted and foaming, add the chopped onion, bell pepper and diced celery. Sauté for 4–5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

Add the minced garlic and sauté 30–45 seconds, until fragrant but not browned.

Pour in the white wine (or seafood stock) to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce by about half, 1–2 minutes. Stir in the lemon juice, Worcestershire sauce and hot sauce.

Add the Old Bay (or Creole), smoked paprika, cayenne, remaining 1/2 tsp kosher salt, and freshly ground black pepper. Stir to combine and let the mixture simmer gently for 30–60 seconds to bloom the spices.

Increase heat to medium-high. Add the seasoned shrimp or crawfish to the skillet in a single layer. Cook shrimp 1.5–2 minutes per side (total 3–4 minutes) until opaque and just cooked through; crawfish tails generally need 2–3 minutes until heated through and firm. Avoid overcooking. Stir gently so the seafood is coated in the sauce.

If using cream, lower heat to medium-low and stir in the heavy cream, cooking 1–2 minutes until warmed and slightly thickened. Taste and adjust seasoning with additional salt, pepper or hot sauce as desired.

Remove skillet from heat. Stir in chopped parsley and sliced green onions. Spoon the shrimp/crawfish and sauce over buttered crusty bread, rice or pasta. Serve immediately with lemon wedges on the side.

large shrimp, peeled and deveined (or small crawfish tails)

olive oil

yellow onion, finely chopped

garlic, minced

green bell pepper, finely diced

celery stalk, finely diced

fresh parsley, chopped

green onions, sliced (white + green parts)

dry white wine (or seafood stock)

fresh lemon juice

hot sauce

Worcestershire sauce

Old Bay seasoning (or Creole seasoning)

smoked paprika

cayenne pepper

kosher salt

freshly ground black pepper

heavy cream (optional, for richer sauce)

buttered crusty bread or cooked rice / pasta

Pat the shrimp dry with paper towels. If frozen, thaw completely and drain. Gently pick through the lump crab meat to remove any cartilage or shells; break large lumps into bite-sized pieces.

Prep shrimp and crab

In a medium bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Whisk until blended.

Add the shrimp to the bowl and toss to coat. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes) to avoid over-tenderizing the shrimp.

Heat a large skillet over medium-high heat until hot. Add 1 tbs olive oil. Add marinated shrimp in a single layer and cook 1.5–2 minutes per side, until pink and opaque. Transfer cooked shrimp to a plate and keep warm.

Cook shrimp

Reduce heat to medium. In the same skillet, add 3 tbs butter. When butter melts, add 1 tbsp minced shallot and sauté 1–2 minutes until softened and translucent but not brown. Add 1/4 cup white wine (or seafood broth) and simmer 1–2 minutes to reduce slightly and cook off alcohol.

Make butter sauce

Stir in remaining 1 tbs lemon juice and the chopped parsley. Taste and adjust seasoning with salt and pepper as needed.

Add the crab meat to the skillet and gently fold it into the butter sauce, warming it through for 1–2 minutes. Be gentle so the crab lumps remain intact. Return the cooked shrimp to the pan and toss briefly (30–45 seconds) just to coat and heat everything through.

Combine with crab

Transfer the shrimp and crab to a warmed serving dish. Spoon the butter sauce over the top. Garnish with additional chopped parsley and serve with toasted baguette slices or steamed rice and lemon wedges alongside for squeezing.

Serve immediately. Leftovers: refrigerate in an airtight container up to 2 days; gently reheat in a skillet with a splash of water or broth to avoid drying out.

shrimp, peeled and deveined (medium, 30-40 per lb)

lump crab meat (picked through for shells)

Kosher salt

red pepper flakes (optional)

shallot, finely minced

white wine (dry) or seafood broth

flat-leaf parsley, chopped

salt (to taste)

freshly ground black pepper (to taste)

toasted baguette slices or steamed rice

Purge live crawfish by placing them in a cooler or tub and covering with water. Add 1/2 cup salt and stir, let sit 10 minutes, then drain and rinse thoroughly. Repeat until water runs clearer (1–2 cycles). Keep crawfish cool and shaded until ready to cook.

Prepare live crawfish (if using live)

If using pre-cooked crawfish or cooked crab, skip purging and proceed to heating the boil. If using raw crab, rinse and split or crack as preferred.

Bring the stockpot of water to a rapid boil over high heat (see Seasoning & Broth steps for liquid and spice additions).

Add crawfish to the pot once the broth is at a rolling boil and cook for 3–5 minutes if live (crawfish will turn bright red). If using pre-cooked crawfish, add in the final 2–3 minutes only to heat through.

Add crab to the pot (if raw, cook 6–8 minutes; if pre-cooked, add in final 3–4 minutes to heat through).

Add andouille sausage pieces to the pot and cook for 4–5 minutes until heated through.

While bringing the pot to a boil, scrub potatoes and place them in the boiling broth. Cook for 10–12 minutes until just tender when pierced with a fork.

Add corn pieces and onions to the pot with the potatoes and cook an additional 5–6 minutes until corn is tender.

Add smashed garlic and the halved lemons to the pot for the last 3–4 minutes of cooking to release flavor.

In the large stockpot, combine 5 quarts cold water and 1 cup beer (if using). Bring to a boil over high heat.

Once boiling, add 1 cup Old Bay seasoning, 2 tablespoons salt, 1 tablespoon whole black peppercorns, 3 bay leaves, and 1 teaspoon cayenne pepper. Stir and let the mixture return to a rolling boil for 3 minutes to bloom the spices.

Taste a spoonful of the broth (careful, it will be hot) and adjust salt or seasoning as desired before adding vegetables and seafood.

When all components are cooked (potatoes tender, corn cooked, seafood bright and cooked through), turn off the heat and carefully drain the pot using a large strainer basket or remove items with tongs into a large serving tray or onto newspaper-lined table.

Toss the drained seafood, vegetables, and sausage with the melted butter, chopped parsley, and a light sprinkle of extra Old Bay seasoning. Add hot sauce to taste if using.

Serve immediately spread on a table lined with newspaper or on large platters with lemon halves for squeezing, extra melted butter, and crusty bread on the side.

Provide crab crackers and picks if whole crab legs are served, and small bowls for discarded shells.

live crawfish (or cooked, pre-cleaned crawfish)

fresh crab legs or whole blue crab (pre-cooked or raw, split)

andouille sausage, halved lengthwise and cut into 2-inch pieces

small red potatoes

fresh corn on the cob, cut into thirds

yellow onions, quartered

garlic cloves, smashed

lemons, halved

beer (optional, amber)

Old Bay seasoning (or Cajun seasoning)

black peppercorns

cayenne pepper (optional, adjust to heat preference)

unsalted butter, melted

extra Old Bay or Cajun seasoning for sprinkling

hot sauce (optional)

crusty bread or newspaper for serving

Peel and finely mince 2 cloves of garlic, or grate them on a microplane for a smoother texture.

Prepare garlic

In a shallow bowl or rimmed plate, whisk together 2 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp paprika, 1 tsp dried oregano, 1 tsp salt, 1 tsp black pepper, and 1/4 tsp red pepper flakes until combined.

Make marinade

Pat 4 tilapia fillets dry with paper towels. Place fillets in a single layer in the bowl or on the plate and spoon the marinade over both sides, rubbing gently so the seasoning adheres. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Marinate fillets

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbs unsalted butter and let it melt and foam but not brown.

Heat pan

Add the marinated tilapia fillets to the hot pan, presentation side down first. Cook undisturbed for 3–4 minutes until the edges look opaque and a golden crust forms. Carefully flip using a spatula and cook the second side for 2–3 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 63°C (145°F). Total cook time will depend on thickness (about 5–7 minutes).

Cook tilapia

Remove fillets to a warm plate. Stir 2 tbs chopped fresh parsley into any pan juices and spoon over the fish. Serve immediately with lemon wedges on the side for squeezing over the fillets.

Finish and garnish

tilapia fillets

garlic

paprika

dried oregano

black pepper

red pepper flakes

fresh parsley

lemon wedges (for serving)

If the breasts are very thick, slice them horizontally through the middle to make two thinner cutlets (about 1/2 inch thick). Pat the chicken dry with paper towels. This helps the seasoning stick and promotes even browning.

Prepare the chicken

In a bowl or shallow dish, combine 2 tbsp olive oil, minced garlic, 1 tbsp lemon juice, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add the chicken and turn to coat thoroughly. Let sit at room temperature for 15 minutes or refrigerate for up to 2 hours to marinate (if refrigerating, remove 20 minutes before cooking to come to room temperature).

Heat a large skillet over medium-high heat until hot. Add a thin film of oil if the pan isn’t nonstick. Place the chicken in the pan without overcrowding — cook in batches if necessary. Sear undisturbed for 4–5 minutes until the underside is golden brown.

Flip the chicken and reduce heat to medium. Continue cooking 4–6 minutes more, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with thickness. If the exterior is browning too quickly before the interior reaches temperature, lower the heat to medium-low and cover the pan for a few minutes.

Reduce heat to low. Add 1 tbsp unsalted butter to the pan and spoon melted butter and pan juices over the chicken for 30–60 seconds to glaze.

Transfer the chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.

Slice the chicken if desired, sprinkle with chopped parsley and serve with lemon wedges alongside. Taste and add additional salt or pepper to taste.

boneless skinless chicken breasts

fresh parsley (chopped)

If using live crawfish, purge and rinse them thoroughly in cool water until the water runs clear. If using pre-cleaned tails, keep chilled until ready. Rinse shrimp and crab under cold water; devein shrimp if not already done. Pat all seafood dry and set aside in the refrigerator while you prepare the boil base and add-ins.

Prepare seafood

In a large stockpot (12+ quarts) add 6 cups water, sea salt, 1 cup Old Bay seasoning, black peppercorns, bay leaves, smashed garlic cloves and cayenne pepper. Squeeze the juice from the 2 halved lemons into the pot and drop the rinds in as well. Bring to a rolling boil over high heat.

Make seasoned boil

Add the small red potatoes and quartered onion to the boiling seasoned water. Reduce heat slightly to maintain a strong simmer and cook for 10–12 minutes, or until potatoes are just tender when pierced with a fork.

Cook potatoes and onions

Add the corn pieces and sliced andouille sausage to the pot. Continue simmering 5–7 minutes so corn is bright and just tender and sausage is heated through.

Add corn and sausage

If using live crawfish, add them to the pot and stir; return to a rolling boil and cook 3–4 minutes, then turn off heat and let sit covered for 5–7 minutes to finish cooking through and soak up seasoning. If using pre-cooked or frozen crab clusters, add them at this stage to heat for 4–6 minutes (do not overcook). Add shrimp in the last 2–3 minutes of cooking so they turn pink and opaque but remain tender. If cooking a mix of fresh shellfish, adjust timing: crawfish 3–7 minutes total, crab clusters 4–8 minutes to heat through, shrimp 2–4 minutes.

Cook crawfish/crab/shrimp

When everything is cooked, carefully remove the pot from the heat. Drain most of the cooking liquid through a large colander or scoop the solids out with a slotted spoon into a large tray or onto a newspaper-lined table. Melt the unsalted butter in a small saucepan or microwave and stir in chopped parsley and 2 teaspoons extra Old Bay/Cajun spice.

Drain and dress

Drizzle the melted seasoned butter over the seafood, potatoes, corn, and sausage. Serve immediately with lemon wedges for squeezing and extra seasoning on the side. Provide crab crackers, picks, napkins, and discard bowls for shells. Enjoy family-style.

Serve

live crawfish (or peeled crawfish tails)

large shrimp (16/20, deveined, shells on or off per preference)

lump crab clusters or crab legs

sea salt

Old Bay seasoning (or seafood boil seasoning)

cayenne pepper (optional, for heat)

garlic (whole cloves, smashed)

corn on the cob (cut into 2–3 pieces)

andouille sausage (sliced 1/2-inch thick)

yellow onions (quartered)

lemons (halved)

extra Old Bay or Cajun spice (for sprinkling)

Place live crawfish in a large cooler or tub and rinse with cool water to remove mud and debris. Purge them for 10–20 minutes by filling the cooler with cool water and 1/4 cup of coarse sea salt, stirring gently, then draining and repeating once. Do not over-purge (more than 30 minutes) to avoid weakening flavor. Keep crawfish chilled until ready to cook.

Prepare live crawfish

In a large stockpot (12+ quart) or outdoor pot, add 6 liters of water, 1 cup coarse sea salt, 3/4 cup crawfish boil seasoning, smashed garlic cloves, quartered onions, and halved lemons (squeeze a few into the pot before dropping them in). Heat over high until water reaches a vigorous rolling boil.

Bring boil to a rolling boil

Add the red potatoes to the boiling seasoned water and cook 10 minutes (potatoes should be nearly tender). Add corn pieces and sliced sausage, then continue boiling 5 more minutes so corn begins to soften and sausage heats through.