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Louisiana Cf Crab & Shrimp Lq Boil - 16 Oz
Shrimp & Crab Boil, Crawfish, Concentrated
New look! same recipe. www.louisianafishfry.com.
Directions: Shake well before using. Crawfish or Shrimp: Use 1 tbsp. per 5 lbs of seafood. (1 fl oz per 10 lbs). Use enough water to cover seafood completely. Bring to a rolling boil, then add seafood and return to boil. After boiling, turn fire off and add ice or frozen corn to cool the water down, then soak the seafood as indicated. See boiling guide below for boil/soak times. The longer seafood soaks, the spicier it will be Enjoy!. Crabs: Use 1 tbsp. of boil and 5 tbsp. salt per dozen of crabs. Variations: For extra spice, add 1 tbsp. at a time to suit individual taste. Boils up to 160 lbs of seafood. Boiling Guide (Boil seafood to an internal temperature of 145 degrees F): Seafood Type: Crawfish; Boil Time: 4 mins; Soak Time: 15-30 mins. Seafood Type: Shrimp; Boil Time: Turn off heat as soon as water returns to a rolling boil; Soak Time: 5-10 mins. Seafood Type: Crab; Boil Time: 5 mins; Soak Time: 15-30 mins.
Louisiana Fish Fry Products, Ltd.
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