re: What's your crawfish boiling recipe?

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When I do, it's mediocre.

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That's what I liked about Sammy's Highland. I knew what I was getting and was generally pleased with size/cook.

Oh and as far as the lemon oil, I was told they changed to lemon oil somewhere along the way? 2010 maybe? I don't know if they actually did or if they're even still using it. Don't eat crawfish at restaurants much these days.

Welp, it finally happened.

I now want some boiled crawfish as a result of this thread.

Ask for "extra hot and cakey."

Shiiiiddd, I live in suburban Atlanta. They take frozen boiled unseasoned crawfish and soak them in seasoned warm water.

Then they have the audacity to name their businesses things like "Cajun" or "New Orleans" or "Louisiana."

Their "Cajun crawfish style" corn and potatoes are plain boiled corn and potatoes in a styrofoam hamburger clamshell go-box with melted butter poured over it ...

... and sprinkled.

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I think the results would be quite different. I can't see it working with crabs at all.

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Exactly what they do in Maryland with crabs and Old Bay or a house made seasoning. Except they steam instead of boil.

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Exactly what they do in Maryland with crabs and Old Bay or a house made seasoning. Except they steam instead of boil.

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Does it work?

I've put fresh jalapeños in my boil once or twice. While they were neat little addition to the "acoutrement," I didn't find it added any real difference to the flavor profile.

I ate 'em though.

friend of mine that has some restaurants around Alexandria puts jalapenos in his boils

not putting his business on a message board