Cajun BLUE CRAB BOIL Dinner in a Pot

Table of Contents: SEAFOOD/FISH

Submitted By:


Pickett Real Estate Owner
Mon Louis Island

Even if you’re not on the coast when you cook this, you can almost hear the surf pounding, feel the sand, & smell that salty, damp air….. Have plenty of old newspapers, paper towels, & napkins on hand.

This should definitely be made on a “Dining Evening”.  It takes plenty of time to crack & pick-out those luscious lumps of fresh crabmeat.  There should be no hurry - just good food, good friends, good music, & good libations.

40 whole Blue Crabs, cleaned & washed
Sea salt
18-oz. Zatarain’s Pro Boil (1/3 of a 53-oz. bottle of powdered Pro Boil)
2 (3-oz.) Zatarain’s Crawfish, Shrimp and Crab Boil In a Bag (These are mesh bags with seasonings & seeds.  The bags can remain closed for cooking or they can be opened, your choice)
3 lbs. small Yukon Gold potatoes, skins left on & washed
1 large onion, peeled & quartered
4 ribs celery, uncut & washed
1/2 fresh lemon, sliced
2 banana peppers, halved
2 jalapeno peppers, halved
2 chili peppers, halved
1 whole, large pod of fresh garlic, halved (don’t worry about the garlic skin, just cook it!)
12 to18 frozen half-ears of corn

Crab or lobster metal crackers and/or mallets

Butter or margarine for potatoes & corn


In a very large pot, add plenty of water, enough to boil the crabs, & lots of salt.  Taste for salt; then add more salt, if needed, to make the water saltier than “to taste”.  Bring the salted water to a hard boil; add the Pro Boil & the crab boil seasoning bags, the whole potatoes, onion, celery , lemon slices, all halved peppers & garlic.  Reduce heat to a gentle boil; cover & cook until potatoes are just tender, about 8 minutes.  Bring water back to a hard boil; add corn & lower heat to a gentle boil; cook about 5 minutes.  While water in the pot is boiling, add the whole crabs & cook for 5 minutes (the water may not come back to a boil – not to worry!).  After the 5 minutes, cover; then turn heat off.  Allow crab dinner to steep for 20 minutes.   After 20 minutes, immediately drain the contents of the pot.  Then, either spread the whole drained pot full of goodies out onto a table covered with plenty of thick newspapers & paper towels; or plunge all the goodies into a cooler or a very clean sink filled with ice. Just stop the cooking process.   If left in hot water or piled in a steaming heap, the dinner will overcook.



The blue crabs were caught by Bruce Pfeiffer, & by Melody & Jay Westbrook on beautiful Fowl River, just south of Mobile, Alabama.  Tommy Sparks and Bruce cleaned all the crabs for the big Cajun Boil dinner. Bruce cooked the dinner on his island and delivered it to us for our gathering on our island.  What a labor of love on everyone’s part!!!  Thanks to all for a Cajun “most too good” dining experience.


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