Come and visit our Irish pub and restaurant located in downtown Orlando Florida. New impressions in Irish Food and Drink. Owned by the owners of the Crawfish Company Of Central Florida Inc.  Orlando Cajun Catering/Restaurant Division
Live Blue Crab Available
Cooked Blue Crab Available
Sold By The Bushel Call 504-305-6099
Live Blue Crab Available
Cooked Blue Crab Available
Sold By The Bushel Call 504-305-6099
Lisa & Rick Boyd are the Founders of the Crawfish Company Of Central Florida, Inc. Their business philosophy is good old fashioned customer service.  Whether you just have a question about a recipe or need idea's about a party you are planning, they are there to assist you with all of your needs. You the customer are what makes our company successful.
Crawfish Company Of Central Florida, Inc. (504) 838-4889 Toll Free - Shipping Louisiana seafood and cajun foods nationally to restaurants, grocery stores, seafood markets and retail customers at value pricing. We have multiple shipping methods. See our Award winning Cajun catering serving Louisiana and Florida.
Blue Crab Seasonings Recipes
Preparing Blue Crab varies from the Mid-Atlantic region to the spicier flavors favored in the South. We are providing several
options for you to try. First, we offer several do-it-yourself seasoning recipes. Then we offer you several cooking techniques.
With a little bit of practice, you will master the art of cooking Blue Crab.   Laissez Les Bons Temps Rouler!
1 Tbsp. Celery Salt
1/4 tsp. Paprika
1/8 tsp. Black Pepper
1/8 tsp. Cayenne Pepper
Pinch Ground Dry Mustard
Pinch Mace
Pinch Cinnamon
Pinch Cardamom
Pinch Allspice
Pinch Ground Clove
Pinch Ginger
Old Bay
Bay Seasoning
1 Tbsp. Salt
1 Tbsp. Celery Salt
1 Tbsp. Ground Mustard
1 Tbsp. Paprika
1/2 Tbsp. Mace
1/2 tsp. Cinnamon
1/2 tsp. Red Pepper
1/2 tsp. Black Pepper
1/2 tsp. Crushed Red Pepper
1/4 tsp. Ground Cloves
Combine ingredients and mix well. Store in airtight container or
airtight zip-lock freezer bags Do not add additional salt when
steaming crabs.
Crab Seasoning
Laren  Leonard
1 lb. Coarse Salt (small rock salt)
5 oz. Crushed Red Pepper
3 oz. Dried Mustard
1 1/2 oz. Ginger
1 oz. Black Pepper
1 oz. Celery Flakes
1 oz. Onion Flakes
1/2 oz. Celery Seeds
1/2 oz. Crushed Bay Leaves
1/2 oz. Laurel Leaves
Old Bay Seasoning
1 Tbsp. Celery Seed
1 Tbsp. Whole Black Peppercorns
6 Bay Leaves
1/2 tsp. Whole Cardamom
1/2 tsp. Mustard Seed
4 Whole Cloves
1 tsp. Sweet Hungarian Paprika
1/4 tsp. Mace
In a spice grinder or small food processor, combine all of the
ingredients. Grind well and store in a small glass jar, airtight
container or air tight zip lock freezer bags. Mix 50:50 with coarse
salt when seasoning crabs.
Bay Seafood
Seasoning Blend
Mix all ingredients well. Store in an airtight container
or airtight zip lock freezer bag. Use with seafood or
chicken. Yield: 1/4 cup. Mix 50:50 with coarse salt
when seasoning crabs.
New Orleans
Boil Seasoning
Or, as we always called it, just "Zatarain's" (pronounced ZAT-uh-rans), after the most popular
local brand of crab boil. It's a packet of spices that you just throw into the water in which you
boil your seafood, and makes it spicy-yummy-wonderful. Just make sure you don't get it near
your face and inhale, or you'll be sneezing uncontrollably for several minutes!
It's now widely available in the United States, but not elsewhere in the world. If you live in an
area where it's not available, make your own, and have Louisiana-style boiled shrimp, crabs or
crawfish anytime. Works well with any kind of shellfish (I'd love to try boiling langoustines in
this elixir sometime!).
4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper
8 bay leaves
Salt  and cayenne pepper (or liquid hot sauce) to taste
Combine all dry ingredients thoroughly. Place in a square of muslin or cheesecloth and tie
securely with string, like a large sachet d'épices. Add salt and cayenne or hot sauce to the
water to taste, then bring to a boil.
When water for seafood is boiling, add the bag and boil for several minutes, until the boiling
liquid is tinted and seasoned, then add vegetables and/or shellfish and cook until done, depending
on what you're using.
Yield: Enough crab boil seasoning for 5 pounds of seafood.
Blue Crab
Fill your steamer stock pot just below the bottom of the steamer basket with 1 part water and 1
part apple cider vinegar. Bring to a full rolling boil. Add live hard shell crabs to your steamer
basket sprinkling each layer generously with your dry seasoning mix. Cover and wait for steam
to escape from under lid, about 10 minutes. Continue cooking over high heat for an additional
20-30 minutes until crabs turn bright orange. If shells are dark red or have reddish-green
patches, then the crabs are not yet fully cooked. Dump your steamed blue crabs on a table
covered with newspaper and sprinkle additional seasoning on your crabs to taste. Serve with
bowls of melted butter, crackers, tabasco sauce and lemon wedges. now sit down and enjoy
your feast.
Jumbo    6" - 6½ inches            5 -6 dozen                            60 - 72 crabs
Large     5" - 6 inches               6- 7 dozen                            72- 84 crabs
Medium 5“ 5½ inches               7 - 8 dozen                           84 - 96 crabs
Boiling Blue Crab
Yield: 6 servings
24 live blue crabs
6 quarts boiling water
1/2 Old Bay seasoning
Add your water and Old Bay seasoning and bring to boil.
Place your live crabs in boiling, salted water.
Cover and return to boil. Reduce heat, simmer for 12-15 minutes.
Drain. Rinse in cold water. Serve hot or cold.
Nutritional Information: Calories 80, Calories from fat 10, Total fat 1g,
Saturated fat 0g, Cholesterol 55mg, Total carbohydrate 0g, Protein 14g.
Blue Crab Cooking Instructions & Recipes
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Last modified: July 12, 2017 11:00 AM  
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Use our blue crabs for your next crab boil gathering. Louisiana blue crab flavor has a sweet taste that will keep your guests asking for more.
 Salvador Junda and his son,
Store Hours
Monday Thru Friday 7 AM till 5 PM CST
Saturday 7 AM - 12 PM CST
Sunday 7 AM - 12 PM CST
(504) 305-6099
Live #1 Jumbo Jimmys
1 Bushel 5 - 6 DOZEN
60 - 72 Crabs
Dimensions 6“ - 6 ½ inches
45-lbs @ 3.25-lb. Your Price $146.25
Plus Air Cargo
Additional .75 per pound for boiled
The finest Louisiana live blue crab available.
Jumbo Blue Crab - Live or Steamed
Call (504) 305-6099
For Ordering
Sal Junda - GM/Owner
New Orleans Crawfish/Seafood Division
1100 24th Street
Kenner Louisiana 70062
Rick & Lisa Boyd - GM/Owner
Orlando Cajun Catering/Restaurant Division
Harp and Celt Irish Pubs and Restaurant
25 South Magnolia Avenue
Orlando Florida 32801
Med. 3 Dz. Per Box  4in. - 5in. Size
Lge 2 Dz.  Per Box 5in. - 6in. Size
$ N/A
$ N/A
You have enjoyed our Blue Crab in seafood restaurants nationwide!
Best pricing of Blue Crab available to retail customers.
The Louisiana Blue Crab is well known for is sweet flavor and hearty texture. Widely used in gourmet
restaurants nationally, we are now able to provide the general consumer this quality Louisiana
gourmet product. The flavor of the blue crab is unique and well sought after. We now market our blue
crabs live or steamed and shipped airport to airport or overnight delivery. Folks, once you try our
blue crab, you will quickly become a return customer. We trust you will enjoy our Louisiana Blue
Crab, just one of the large selection of gourmet seafood’s that Louisiana has to offer.
We sell boiled blue crab cooked with our own seasoning and shipped to you
We ship our live Blue Crab to the California cities of Los Angeles, San Diego, San Jose, San Francisco, Long Beach, Fresno, Sacramento, Oakland, Santa Ana, Anaheim, Riverside, Stockton, Bakersfield, Modesto, Fremont, Glendale, Chula Vista, San Bernardino, Huntington Beach and Oxnard
Our soft shell blue crab is selected for size, quality, flavor, freshness and individually wrapped and quick frozen assuring absolute freshness and flavor.
Call (504) 305-6099
For Ordering
We sell our live blue crab and soft shell blue crab in the state of New York in the cities of New York, Buffalo, Rochester, Yonkers, Syracuse, Albany, Cheektowaga. New Rochelle, Mount Vernon, Schenectady and Utica
Call 504-305-6099 FOR ORDERING
Live #1 Jumbo Jimmys
2 Bushel  10 - 12 DOZEN
120 - 144 Crabs
Dimensions 6 “ - 6 ½ inches
90-lbs @ $3.15 -lb. Your Price $283.50
Plus Air Cargo
Additional .75 per pound for boiled
Louisiana Softshell Blue Crab Available !
Louisiana Blue Crab Available !
Live #2 Large Jimmys
1 Bushel 6 - 7 DOZEN
72 - 84 Crabs
Dimensions 5½ - 6 inches
45-lbs @ 1.85lb. Your Price $83.25
Plus Air Cargo
Additional .75 per pound for boiled
We sell our Blue Crab in New Jersey to the cities of Atlantic Bloomfield, Camden, Elizabeth, Jersey City, Long Branch, Lakewood, Millville, New Brunswick, Newark, Paterson, Plainfield, Princeton, Trenton, Villas Vineland
We sell our live blue crab in Maryland in the cities of Baltimore, Columbia, Silver Spring, Dundalk, Wheaton, Ellicott City, Germantown, Bethesda, Frederick and Gaithersburg
We sell our live blue crab in Navada in the cities of Las Vegas, Hawthorne, Henderson, Laughlin, Mesquite, Overton, Pahrump and Reno
Live #2 Large Jimmys
2 Bushel 12 - 14 DOZEN
144 - 168 Crabs
Dimensions 5½ to 6 inches
90-lbs @ $1.75lb. Your Price $157.50
Plus Air Cargo
Additional .75 per pound for boiled
We sell our live blue crab in Arizona in the cities of Phoenix, Tucson, Mesa, Glendale, Scottsdale, Chandler, Tempe, Gilbert, Peoria and Yuma
Live Medium Females Only
1 Bushel 7 - 8 DOZEN
84 - 96 Crabs
Dimensions 5 to 5½ inches
50-lbs @ 1.70-lb. Your Price $85.00
Plus Air Cargo
Additional .75 per pound for boiled
Sal's homemade crab/crawfish boil seasoning is made from a family recipe that was created six generations ago and is still the hit of crab boils to this day.
Sal's Homemade New Orleans
Crawfish/Crab Boil Seasoning
6 Pound Bag
Cooks 40-lbs Crawfish
0r Bushel of Blue Crab
$8.00 Per Bag
Plus Shipping & Handling
The following ingredients make two pounds of seasoning for about six dozen crabs.
Mix well and store in an airtight jar until ready for use.
1/2 oz. Laurel Leaves
1/2 oz. Cinnamon
1/2 oz. Paprika
1/2 oz. Thyme
1/2 oz. Mace
Do not add additional salt when steaming
Mix all ingredients in a small bowl. Store in a sealed
container or heavy duty zip lock freezer bag. Makes 4
teaspoons. Mix 50:50 with coarse salt when seasoning
We ship our Live Blue Crab to Montana – Helena, Nebraska – Lincoln, Nevada - Carson City, New Hampshire – Concord, New Jersey – Trenton, New Mexico - Santa Fe, New York – New York, North Carolina – Raleigh, North Dakota – Bismarck, Ohio – Columbus, Oklahoma - Oklahoma City, Oregon – Salem, Pennsylvania – Harrisburg, Rhode Island – Providence, South Carolina – Columbia, South Dakota – Pierre, Tennessee – Nashville, Texas – Austin, Utah - Salt Lake City, Vermont – Montpelier, Virginia – Richmond, Washington – Olympia, West Virginia – Charleston, Wisconsin – Madison and Wyoming - Cheyenne
1 Tbsp. Ground Bay Leaves
2 1/2 tsp. Celery Salt
1 1/2 tsp. Dry Mustard
1 1/2 tsp. Black Pepper
1/2 tsp. Ground Ginger
1/2 tsp. Paprika
1/2 tsp. Red Pepper
1/4 tsp. Ground Mace (optional)
1/4 tsp. Ground Cardamom (optional)
Shipped directly to you out of New Orelans Airport.
We ship live blue crab to Arizona, Phoenix, Arkansas - Little Rock, California – Sacramento, Colorado – Denver, Connecticut – Hartford, Delaware – Dover, Florida – Tallahassee, Georgia – Atlanta,  Idaho – Boise, Illinois – Springfield, Indiana – Indianapolis, Iowa - Des Moines and Kansas – Topeka,
Our fisherman bring our live blue crab in daily. We inspect our crabs for quality and flavor.
We sell our softshell Blue Crab to restaurants and retail customers across the USA
We sell boiled blue crab cooked with our own seasoning and shipped to you
Buy live hardshell and softshell blue crab from only the best. We sell only the highest quality Louisiana blue crab caught in Lake Ponchartrain. Try our boiled blue crab boiled in Sal's special blend of homemade crab boil. Sal's Cajun recipe has been passed down for generations and brings the excellent flavor of blue crab and Cajun cooking to new levels of excellence.
Buy fresh live crabs. Once home place the crabs in a large
basin or bucket and cover with ice.  The ice stuns the crabs and
miraculously keeps the claws from falling off during the boiling
process.  Soak for 30 minutes.
Prepare a large stock pot with boiling water.

Add seasonings:
2 large sweet onions chunked
Several whole garlic pods
3-4 Bay leaves
2-4 tablespoons
Zatarain Liquid Shrimp & Crab Boil
2 tablespoons White Vinegar (helps crabs peel easily)
Lemon or lime juice.

Carefully place the crabs in the boiling water.  Boil about 8-10
minutes.  The crabs instantly turn a vibrant red once placed in
the boiling water.  Turn off the heat.  Place cold water or more
ice on top of the crabs in order to stop the cooking process.
Let the crabs soak in the water in order to soak up the wonderful
seasonings for 30 minutes to an hour.

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How To Boil Louisiana Blue Crabs
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The Crawfish Company Of Central Florida, Inc. is not responsible for delayed or mis-routed shipments due to air
carrier error or weather delays. Any claims of damaged or mis-routed products should be made through the
responsible air carrier. The customer is responsible for requesting additional insurance or declared value at the time of
purchase with the Crawfish Company at an additional charge by the air carrier. Unless instructed otherwise, the
Crawfish Company will declare NVA or "No Value. General Air Cargo is transported on a "Space Available" basis only
unless premium shipping "MUST RIDE" is purchased at an additional cost. The customer is responsible for inspecting
the shipment to verify that the shipment is undamaged before accepting the shipment. If the shipment is damaged, the
customer is responsible for filing a damaged goods claim with the air carrier. Refusal of a shipment without inspecting
the shipment and not filing a claim with the air carrier voids any refund that the customer might be entitled to by the air
carrier or the Crawfish Company. Customer will be held responsible for any attorney fees or court costs in any civil
actions brought against the Crawfish Company and lost.
Effective August 14, 2003