Shouldn’t a quantity of crab boil this large be classified as a Schedule III chemical weapon? An entire gallon of Zatarain’s crab boil is almost certainly lethal. If this gallon jug spilled inside the Super Wal-Mart where I photographed it, cleanup on aisle 9 would require the HazMat team.
Is is a magical elixir, though….with notes of clove, bay, citrus, plus powerful heat and other mysterious components, crab boil provides a hit of flavor to all sorts of south Louisiana dishes beyond boiled seafood. Zatarain’s crab boil makes Old Bay, the preferred seafood seasoning of the mid-Atlantic states, seem like a one-trick pony. We love our crab boil: it’s not seen as a packaged shortcut, but rather an essential flavoring, used like salt and pepper. A flat, boring dish can be rescued with a drop or two, which provide a subtle yet distinctive flair. Use too much, and the harsh heat predominates.
Gumbos, stews, stuffings, egg salad, corned beef brisket, barbecue sauce, vegetable dishes….where do YOU use crab boil?