Louisiana Blue Crabs
Fresh Steamed Crabs, Soft Shell Crabs, Crab Meat
Our Louisiana Blue Crab are known for their delicate cooking versatility, but more importantly its sweet flavor. Our current supply comes from the brackish waters of southwest Louisiana, including Cameron and Vermilion Parishes. Our blue crabs are harvested year round with peak season runing from May through December.
Add our hand-picked crab meat to your favorite casserole dish, au grautin toppings or as a topper to your favoritie finfish dish. You can form crab meat into balls and fry them, pan saute, or add to a traditional Cajun gumbo or stew.
There is no industry standard for grading hard crabs. For instance, a crab that is graded "large" in the lower Chesapeake Bay region would be graded "medium" in the upper regions. Use the following as a general rule:
Colossal - Hard crab measuring 6 ½ inches or more.
Jumbo - Hard crab measuring 6 to 6 ½ inches in size.
Large - Hard crab measuring 5 ½ to 6 inches in size.
Medium - Hard crab measuring 5 to 5 ½ inches in size.
Small - Hard crab measuring 4 ½ to 5 inches in size, usually females.
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Description: LOUISIANA Crawfish, Crab & Shrimp Boil is a blend of your favorite ingredients packed in one to give your seafood just the right flavor and spice. Nothing to mix. Just pour and boil. It's that easy. This package contains enough seasoning to boil 5 lbs. shrimp, 8 medium crabs, or 10 lbs. crawfish.
Unit Size: 16 oz. (454g)
BOILING SEAFOOD Steps: In a large pot, use enough water to cover seafood. (To reduce the strength, add more water.) Add appropriate amount of seasoning and bring to a rolling boil. Add seafood and return to a rolling boil. Boil seafood for 5 minutes. Remove from fire and let seafood stand in liquid for 25 minutes.
STEAMING SEAFOOD Steps: In any size pot, put 3-1/2 inches of water and bring to a boil. Cover pot tightly. When steam escapes from side of lid, add full basket of seafood. Cover tightly. When steam escapes from side of lid again, begin timing. Steam shrimp 8 to 10 minutes; crabs and crawfish 10 to 12 minutes. In a styrofoam chest put layer of seafood, then sprinkle layer of seasoning. Continue to layer until all seafood is used. Place lid tightly over chest and let stand for 12 minutes. Enjoy!
Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or gulf shrimp boil. You may want to add some boudin and cajun andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.Learn More
SLAP YA MAMA Seafood Boil is a unique blend of spices that will add that great Cajun flavor to any boiled dish. Just pour in and boil. It may also be used to boil lobsters, onions, sausage, potatoes, mushrooms, corn on the cob and much more.Learn More
Description: LOUISIANA Fish Fry (Seasoned) is a flavorful blend of corn meal, corn flour, garlic, salt and other spices traditionally used as a total seasoning for your favorite fish, oysters, shrimp, meat or vegetables. Try other fine LOUISIANA FISH FRY® products to complete your meal: LOUISIANA Cocktail Sauce, or LOUISIANA Cajun Seafood Sauce.
Unit Size: 10 oz. (283g)
LOUISIANA FISH FRY MIX Steps: Heat cooking oil in deep fry pan to 375°F. Wash fish (or substitute) thoroughly in cold water. While wet, coat in LOUISIANA Fish Fry. Place in cooking oil and cook until golden brown. Remove and place on paper towel to absorb excess oil. Oysters, shrimp, meat and vegetables can be cooked the same as above.
Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.Learn More