Seafood Boil for Shrimp, Crab, & Crawfish

Preparation info

  • Makes About

    1 Cup

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Recipes for boiling these shellfish in the Deep South often call for using commercial blends like McCormick’s, Old Bay, or Zatarain’s and then adding salt. My version of these “boils” combines herbs, spices, and salt (both for flavor and to preserve the mix). Allow ½ tablespoon of the mix for each quart of water, plus half a lemon. For shrimp you will need a quart of water per pound of shrimp.