Crawfish/crab Recipe

Prepare live crawfish (if using live)

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.

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.