re: I’ve never seen the ice chest method for crawfish with seasoning sprinkled on top method

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Anyone have a link?

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No but I can tell you how to do it right and, more importantly, why you would want to do it.

First, the why.

Sometimes you have a crowd of people over who are standing around, ready to eat. Sometimes you invite people and have them coming through all afternoon. If you have any need to have hot crawfish, ready to serve, over a couple of hours, use of an ice chest is essential.

Now the how.

Season the water with the bags of crab boil seasoning, a large jar of red pepper, several lemons, some liquid crab boil, and a can of salt. I don't use the powder crab boil with the salt in it because all it means is that you overpay for salt.

When the water is at a rolling boil, drop the basket of crawfish. When it returns to a rolling boil, turn it down slightly, but not enough to stop the boil, and boil it for about five minutes.

After five, pull the basket and drain. Dump half the crawfish into the ice chest and sprinkle red pepper and salt. Stir with the paddle. Dump the rest into the ice chest, add more red pepper and salt. Also pour in some of the boil water to keep everything wet and steamy, and to break down the salt on the outside. Stir again and then close the ice chest.

You will be serving perfect hot crawfish all afternoon or evening.