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Louisiana Blue Crab Boil with Corn and Potatoes
CAJUN COOKING RECIPES15Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 48 blue crabs (ea Louisiana, large, whole)
- 4 1/2 gal. water
- 3/4 cup kosher salt
- 12 ears corn (peeled, cleaned, cut in half)
- 9 lb. potatoes (red bliss, medium, skin on)
- 6 cups onions (large dice)
- 18 garlic (whole cloves)
- 3 cups celery (large dice)
- 3 cups green peppers (large dice)
- 1/2 cup crab boil
- 6 Tbsp. Creole seasoning
- 6 bay leaves
- 3/4 cup vinegar
- 6 lemons (halved)
- 3 qt. ice
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