| Live Blue Crab Available Cooked Blue Crab Available Sold By The Bushel |
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| 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 seafoods that Louisiana has to offer. |
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| The KAB4 Banjo Cooker is the newest cooker design by Bayou Classic. Designed specifically for the large 100-qt. & 120-qt. stockpots for cooking crawfish, crabs, lobster, shrimp and fish. The 10-in. cast iron burner is the largest burner produced by Bayou Classic. This cooker has a 17-in. X 17-in. cooking surface. This is trully a cooker that every Cajun or New Englander Chef will use. Free Shipping lower 48-states.***** Your Price......$79.00 |
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| Call 504-838-4889 |
| SIZE CRAB DIMENSIONS DOZENS PER BUSHEL CRABS PER BUSHEL Jumbo 6 6 ฝ inches 5 6 dozen 60 72 crabs Large 5 ฝ 6 inches 6 7 dozen 72 84 crabs Medium 5 5 ฝ inches 7 8 dozen 84 96 crabs |
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| Blue Crab Seasonings Recipes |
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| 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! |
| Ingredients:
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 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 crabs. |
| Old Bay Seasoningฎ |
| Bay Seasoning |
| Ingredients: 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 |
| 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.
Ingredients: 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 1/2 oz. Cinnamon 1/2 oz. Paprika 1/2 oz. Thyme 1/2 oz. Mace Do not add additional salt when steaming crabs. |
| Copy-Cat Old Bay Seasoning |
| Ingredients:
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 |
| Ingredients
1 Tbsp. Ground Bay Leaves 2 1/2 tsp. Celery Salt 1 1/2 tsp. Dry Mustard 1 1/2 tsp. Black Pepper 3/4 tsp. Ground Nutmeg 1/2 tsp. Ground Cloves 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) 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 Crab/Crawfish 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!). Ingredients: 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'้pices. 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. |
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| Call (504) 838-4889 For Availability |
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| Blue Crab Cooking Instructions & Recipes |
| Steaming 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. |
| 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. |
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| Send mail to webmaster with questions or comments about this web site.
Copyright ฉ 2002 - 2007 Crawfish Company Of Central Florida, Inc. Copyright ฉ 2006 - 2007 Cajun Paddy Inc. All Rights Reserved Last modified:06/04/2007 @ 10:30 AM 051530 GMT |
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| The 32 quart stainless steel stockpot is designed to fry turkeys up to 25 pounds. The raised basket design enables the stockpot to be used for boiling or steaming seafood and vegetables. Without the basket, this unit can be used for canning and is perfect for soups, stews, pasta, tamales, and low country boil. All Bayou Classic Cookware is backed by our 100% guarantee! We ship the next business day. Allow 5 - 7 business days for delivery. FREE SHIPPING !!! Delivered right to your home or business.Sale Price $118.00 |
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| CRAB POT |
| BANJO COOKER |
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| Store Hours
Monday to Sunday 8 AM till 6 PM CST (504) 838-4889 |
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| #1 Jimmys 1 Bushel 45-lbs @ $3.75-lb. $168.75 Plus Air Cargo |
| Large #2 Jimmys 1 Bushel 45-lbs @ $3.10-lb. $139.50 Plus Air Cargo |
| Blue Crab Now In-Season |
| Blue Crab Now In-Season |
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| Last Updated June 4, 2007 @ 10:30 AM. EST |
| Call (504) 838-4889 For Availability |
| Females Only 1 Bushel 50-lbs @ $2.80-lb. $140.00 Plus Air Cargo |
| #1 Jimmys 2 Bushel 90-lbs @ $3.50-lb. $315.00 Plus Air Cargo |
| Large #2 Jimmys 2 Bushel 90-lbs @ $2.90-lb. $261.00 Plus Air Cargo |