| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Wildgame, Seafood | 1 | Servings | |
INGREDIENTS
| 50 | lb | Crawfish, live |
| 2 | Salt, boxes | |
| 12 | Lemons, halved | |
| 12 | Onions, med, halved | |
| 1 | Celery stalk, 2" pieces | |
| 1 | Bottle liquid crab boil | |
| 4 | oz | Cayenne pepper, liquid |
| 6 | Bags crab boil | |
| 1 | Tabasco sauce, bottle | |
| 9 | Garlic clove, halved |
INSTRUCTIONS
Purge in tub with one box salt for 5 minutes. Drain and repeat. Fill 60 qt pot half-way with water and all ingredients except crawfish. Boil vigorously for 5 minutes. Add crawfish and bring to a second boil. For small crawfish, turn off fire and let soak for 45 minutes. If large, boil 3-5 minutes before removing from fire to soak. Source: Times-Picayune/States-Item paper, 15 Mar 84 Dureau's and Radosti's Recipe date: 03/15/84 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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