A few things to consider when boiling any seafood: make sure your pot is the appropriate size for the amount of food and that the water level is only an inch or so over the top of the food. We were using Jimmy's smallest boiling pot, only 100 quarts, which only needed to be filled about 1/4 of the way to have enough water for crabs. Use your judgment, or if you have a question, let us know!
We use Creative Cajun Cooking's Seafood Boil because it is low sodium, but nicely spicy, and you don't need to add anything else to the water. It's all in the bag!
1 bag CCC Seafood Boil
20 - 25 quarts water
12 large live blue crabs
In a large pot, heat water to a rapid boil. Add all of the Seafood Boil seasoning. Let boil for a few minutes, stirring at least once. When the water is at a rapid boil, add the crabs. You can use tongs to prevent getting splashed.
Boil for 8 minutes. Turn off the heat and let the lobsters soak in the hot water 10 - 15 minutes. Serve with our Jalapeno Butter Sauce!