Boiled Crawfish And Crabs

• 3 1/2 boxes salt
• 8 oz. cayenne pepper
• 4 bags crab boil
• 1 small bottle liquid crab boil
• 6 lemons, cut like twister fries
• 10 lb. new potatoes
• 8 ears corn, cut in half
• 4 large onions, quartered
• 6 cloves garlic
• 2 bunches celery
• 7 gal. water (large pot)
• bag of ice
• 30 to 40 lb. sack crabs or crawfish

1. Bring water to a boil. Add salt; mix and taste. (If it almost takes your breath, it's enough).
2. Has to be too salty. Add lemons, onions, celery, garlic, pepper and crab boil (both kinds).
3. Let come to a hard boil.
4. Put in crawfish and let come to a boil again.
5. Time 5 minutes. Add potatoes and corn. After 2 1/2 minutes, turn off flame. Add bag of ice to cool.
6. Let stand for 20 to 30 minutes.
7. Boil crabs
8. 10 minutes to boil.
9. The rest is same as crawfish.
10. Turn crabs stomach up when taking out of pot; it holds in seasoning.

salt, cayenne pepper, crab boil, crab boil, lemons, new potatoes, corn, onions, garlic, celery, water, of ice, sack crabs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=491735 (may not work)