Zatarain's Dry Shrimp & Crab Boil 3 oz

Ingredients:

Ingredients: Mustard Seed, Coriander Seed, Cayenne Pepper, Bay Leaves, Dill Seed, Allspice.

Directions:

Instructions: Directions: One bag of crab boil is sufficient for 4 pounds of shrimp, 4 pounds of crawfish or 1 dozen crabs. To a large cooking container add 3 quarts of water, 4 Tbsp. of salt, 1 bag of Zatarain's Crab Boil, 1 lemon (quartered). Add cayenne pepper to taste, if desired. Bring water mix to rolling boil. Add seafood; bring to boil. Boil crabs vigorously for 5 minutes, crawfish 2 minutes, and shrimp 1 minute. Allow seafood to remain in water 15–20 minutes after boiling. Adding 2 tablespoons of vinegar to the water makes crabs easier to pick.

Unit Size: 3 oz. (85g)

BOILING SEAFOOD One bag of crab boil is sufficient for 4 pounds of shrimp, 4 pounds of crawfish or 1 dozen crabs. Steps: In a large cooking container add 3 quarts of water, 4 Tbsp. of salt, 1 bag of Zatarain's Crab Boil-Dry, and 1 lemon (quartered). Add cayenne pepper to taste, if desired. Bring water mix to a rolling boil. Add seafood and bring to a boil. Boil crabs vigorously for 20 minutes, crawfish 15 minutes, and shrimp 2 minutes. Allow seafood to remain in water 5 minutes after boiling. Adding 2 tablespoons of vinegar to the water makes crabs easier to pick.

GEORGE'S BOILED CRAWFISH Ingredients: 4 gallons water 36 oz. salt 12 oz. Original "Louisiana" Hot Sauce 6 bags Zatarain's Dry Crab Boil 3 oz. ZATARAIN'S? Concentrated Shrimp & Crab Boil 8 oz. ZATARAIN'S? Creole Seasoning 4 oz. Chef Cayenne Red Pepper 1/2 cup vinegar 3 lemons, cut in half 3 large onions 4 garlic pods 2-1/2 lbs. new potatoes, small 8-10 ears corn 40 lbs. (1 sack) crawfish 2 bags ice Steps: Pour crawfish into large tub and fill with water, mix several times and drain. Do this procedure 3 to 4 times to wash crawfish. Remove and discard any dead crawfish or debris. Add first eleven ingredients to large pot (52 qt) stir thoroughly and bring to boil. Allow to boil for 5 minutes before adding potatoes. Add potatoes and cook for 5 minutes (for larger potatoes, cook longer). Add crawfish, stir, and cover pot; return to boil and cook for 3 to 5 minutes depending on size of crawfish (add corn after 2 minutes).Remove pot from fire and allow to stand 3 minutes. Add ice in bags to stop cook (by adding ice in bags, the seasoning will not be diluted.) Allow to soak for 15 to 30 minutes. Note: The longer the crawfish soak, the spicier they will be. Hint: Add one stick of margarine to pot --- will make crawfish easier to peel.

Nutrition Facts

Refer to the product label for full dietary information, which may be available as an alternative product image.

About 170 servings per container.

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4