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Louisiana Blue Crab Boil with Corn and Potatoes
Ingredients
  • 48 ea Louisiana Blue Crabs, large, whole
  • 4 ½ gal Water
  • ¾ cup Kosher salt
  • 12 ears Corn, peeled, cleaned, cut in half
  • 9 lb Potatoes, red bliss, medium, skin on
  • 6 cups Onions, large dice
  • 18 ea Garlic, whole cloves
  • 3 cups Celery, large dice
  • 3 cups Green peppers, large dice
  • ½ cup Crab boil
  • 6 Tbsp Creole seasoning
  • 6 ea Bay leaves
  • ¾ cup Vinegar
  • 6 ea Lemons, halved
  • 3 qt Ice
Note: Ingredients may have been altered from the original.
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