re: Spice Level of Liquid vs Powdered Boil for Crawfish

I've been following your post with interest because I wondered the same thing when I was thinking about a seafood boil calculator. If I could afford it, I would do an experiment cooking crawfish to figure out the equivalent amounts for liquid, spice mixes and spice bags.

Obviously, with old-fashioned spice bags and liquid need an addition of some amount of salt. And spice bags need lemons and other seasonings.

The experiment would be to cook crawfish only using each kind of seasoning (plus salt or other missing seasoning) to try to come up with some kind of equivalency for each.

Very good question, OP.