SALT 🧂 DOES NOT ❌🙅🏽‍♀️ MAKE CRAWFISH 🦞 THROW UP 🤮 & POOP 💩

Ingredients

• 2 lb Live Crawfish (fresh, alive; discard any that are dead or missing limbs)
• 2 Tbsp Zatarain's Crab Boil Seasoning (or any Cajun seafood boil blend)
• 1/2 cup Unsalted Butter (cut into cubes for quick melting)
• 1 Lemon (cut into wedges; juice will be added to the boil)
• 2 Celery Stalks (roughly chopped)
• 1 Yellow Onion (quartered)
• 4 qt Water (for boiling; use filtered if possible)

Instructions

1. Rinse and Inspect Crawfish

   Place the live crawfish in a colander and rinse under cold running water, discarding any dead or damaged specimens.

   Time: PT5M

2. Prepare Aromatics

   On a cutting board, quarter the onion, chop the celery, and cut the lemon into wedges.

   Time: PT3M

3. Boil Water and Add Seasoning

   Fill the large stockpot with 4 qt of water, bring to a rolling boil over high heat, then stir in the Zatarain's crab boil seasoning, lemon wedges, celery, and onion.

   Time: PT10M

   Temperature: 100°C

4. Cook the Crawfish

   Add the rinsed crawfish to the boiling broth. Cover and cook for 5‑7 minutes, or until the shells turn a bright red and the crawfish float to the surface.

   Time: PT7M

   Temperature: 100°C

5. Melt Butter

   While the crawfish are cooking, melt the butter in a small saucepan over low heat until just bubbling.

   Time: PT3M

   Temperature: low

6. Drain and Toss

   Using tongs, transfer the cooked crawfish to a large serving tray. Drizzle the melted butter over them and toss gently to coat evenly.

   Time: PT2M

7. Serve

   Arrange the butter‑coated crawfish on a newspaper‑lined table or platter. Provide extra lemon wedges for squeezing at the table.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g