a fan of crayfish, you’re going to love this recipe. The problem is that there are many places that don’t have access to live crabs, if any. If you’re lucky, you can at least find them frozen in your seafood department at your local supermarket. “Lucky” can be a vague term because any good cook knows that anything precooked, let alone frozen, is a recipe for disaster. But, if you consider the fact that King and Snow Crab’s paws are practically not shipped in any other way, then believe me when I say, you are in good hands with this post. The trick is to reconstitute and reheat these mud bugs without overcooking them and make sure you add enough flavor. When done right, no Cajun will know the difference.
How to season crayfish
To be clear, this recipe can be used for both live and frozen crabs. It will flavor and season both, properly. The only difference will be the amount of time the live crabs need to cook before soaking and to get a good taste in one/or definitely need to soak. Frozen crabs are the easiest to prepare because cleaning and purging have already been done for you. All you need now are the right ingredients and they’ll get the reheating they need, along with a good soak and all the flavor you’d expect a great crayfish to have in a matter of minutes.
Therefore, you need to make a broth that is out of this world and is usually made with a ton of spices. The good news is that these ingredients can be purchased in an all-in-one product, so you don’t have to dive deep into your pockets for each individual spice. Companies like Slap Ya Mama, Zatarain’s or Old Bay have created great crab, shrimp and crab seasoning packages that are great for this kind of thing. And you can also buy the liquid, if you prefer. My only complaint is that the suggested amount of seasoning water is generally spicy for most people. I mean, it’s too spicy for me and I even like hot foods. A simple solution would be to add less seasoning but then you will lose a lot of flavor. So I came up with the idea of adding broth and, let me tell you, it makes all the difference in the world. It has the right heat, with a good medium kick and all the flavor you need from a good Crawfish Boil.
I use Knorr Tomato Bouillon, because it makes sense. You should know that I am not affiliated with them in any way, I just like their product. Why tomato, and not chicken, beef or vegetables? Well, I’ve found that some of my favorite recipes that have a good spice usually have a tomato base. Mexican and Indian food are great examples of this, so you’ll have to trust me. Also, I add an onion and a stick full of butter as well. The seasoning of boiling crab has onion, garlic, paprika, cayenne, pepper, lemon, and salt, so you don’t really have to add anything else, unless you want to. Ginger is a good addition if you want more of an Asian flavor. But, the good thing is that you can really control the taste and heat by seasoning your Crawfish Boil in this way and preparing them the way I show you in the video.
And, whatever you do, be sure to strain and save the broth for other recipes. It can be used in sauces, soups, and many recipes that require broth. And if you’re looking for more Cajun recipes, be sure to check out my recipes for Crawfish Etouffee, Jambalaya, Rockefeller Oysters, Bourbon Chicken, or Boudin. I have more Cajun recipes than this and if you are interested, you can search for them by category on this website or just watch and flip through this Cajun playlist I have on YouTube.
5 lbs Crayfish 1 gallon of water 1 onion 1/3 cup tomato broth or more 1/8 cup crayfish Seasoning to boil 1 stick of butter
Be sure to watch the short video tutorial and I’ll show you how easy it is to boil this.