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21Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 gal. water
- 1 cup crawfish (Zatarain's, Shrimp & Crab Boil)
- 1/2 cup seafood seasoning (Phillips brand)
- 3 fresh bay leaves
- 3 kaffir lime leaves (optional but preferred)
- 1/2 cup fish sauce (TFD prefers Red Boat Premium)
- 2 lemongrass stalks (smashed)
- 2 lemons (halved)
- 1 bunch fresh dill
- 1 jalapeño pepper (thinly-sliced)
- 3 heads garlic (halved horizontally)
- 3/4 cup kosher salt (divided)
- 2 lb. small red potatoes
- 6 lb. crawfish (live, cleaned)
- 3 ears fresh corn (halved)
- 2 cups unsalted butter (divided)
- 2 Tbsp. lemongrass (very finely chopped)
- 1/2 cup chopped garlic (from 16 cloves or 1 large head)
- 3 tsp. hot sauce (your favorite, or more to taste)
- 4 Tbsp. condiment (a condiment made by muddling equal amounts of coarse salt and white pepper together with peeled lime sections)
- 1/2 bunch cilantro sprigs
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Reviews(1)
Palladino 5 years ago
Great crab boil recipe. I did tweak the butter sauce and added Meyer lemon juice, Red Thai Curry paste and chili garlic sauce. The crab boil flavors left me with a wonderful stock that I also saved for a future soup.