Crawfish Boil anyone?

April 16, 2020 2 min read

QUALITY SEAFOOD

DELIVERED

PRODUCT FEATURE

Crawfish/Crayfish Whole 5LBS Frozen

Farmed. Product of Egypt, the frozen crawfish whole is extremely popular in the southern US states. Similar to a shrimp or lobster, it is a freshwater seafood species. 2.27 KG / 5 LB per package.Also known as Crayfish or Crawfish. Price per EACH 5 LB These Whole Cajun Crawfish come already seasoned in a mild Cajun flavour and cooked. Feel free to add more spices or to make it a hotter profile. Crawfish must be cooked in order to be sold frozen as per regulations. For Ingredients or Nutritional Information, please email us and we can reply back with most current up to date information.

ENJOY 10% OFF COUPON: CRAW2020

*March 17 until April 17, 2020. Applies only to these Products listed below.

RECIPE 🍽

Seafood Boil:

Ingredients:

1 lb head-on and shell-on shrimp, rinsed
1 lb crawfish, rinsed
1 lb Manila clams, rinsed and scrubbed
water, for boiling
1 lemon, halved
2 ears corn, cut off the cob into 2-inch pieces
2 sticks unsalted butter, melted
2 heads garlic, peeled and minced
2 tablespoons Louisiana hot sauce

Seafood Boil Seasonings

4 tablespoons Old Bay seasoning
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
2 1/2 tablespoons sugar

Note: We skipped potatoes and smoked sausage. Feel free to add 8 oz. of baby potatoes and 8 oz. of sausage in the seafood boil.

Directions:

Rinse the shrimp with water, Use a pair of scissors to cut off the moustache and legs. Set aside. Soak the crawfish in water and rinse a few times until the water becomes clear. Rinse and scrub the Manila clams. Drain and set aside.
Combine all the ingredients of the Seafood Boil Seasoning in a bowl. Stir to mix well. Set aside.
Fill a large stockpot halfway with water and bring to a boil. Add the lemon halves, follow by the shrimp, crawfish, Manila clams and corns. Cover the stockpot and cook the seafood and corns until they turn red or cooked through, about 2 minutes. Drain the seafood and corns, discard the water and lemon. Set aside.
While the seafood is cooking, in a big skillet over medium heat, add the butter and stir in the minced garlic. Sauté the garlic for 1 minute (not brown). Add the Seafood Boil Seasoning and Louisiana hot sauce. Stir to mix the spicy butter sauce well. Turn off the heat.
Transfer the seafood and corn into the spicy sauce, stir to combine well. If you have a small skillet, mix the butter sauce and the seafood in two batches.
Serve immediately.