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Hey Broox, heres the pics I
promised you...those mudbugs
were DAMN tasty!!! Thanks for
Everything. I will DEFENITELY use Authentic Louisiana Seafood again
to place my seafood orders!

YOU CAN POST THAT!!t!

Raul
Ft.Lauderdale, FL




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Home > Crab
 
Crab


Please call or Email to Place an Order

Contact Us At:
504-444-6040 or email sales@alseafood.com


*Cooked Crab are Sold by the Dozen only*

Please Call or Email to Order


Live crabs are sold by the box
  • Females  50 lb box  = approx 8 doz
  • #1 Males 45 lb box =  approx 5 ˝ doz
  • #2 Males 45 lb box =  approx 6 to 7 doz

Louisiana Blue Crab



*Prices Do Not Include Shipping*

          Boiled Large         Your Price:  $48.00 - per dozen
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          Boiled Medium     Your Price: $37.00 - per dozen
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          Boiled Small         Your Price: $21.00 - per dozen
<----------------------------------------------------------------------------------------------> 
          Live #1's                Your Price: $3.65 lb = $164 box
<----------------------------------------------------------------------------------------------> 
          Live Females         Your Price: $2.70 lb = $135 box
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          Live #2 Males        Your Price: $3.03 lb = $136.50 box
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          Live #2 Mixed        Your Price: contact us
<----------------------------------------------------------------------------------------------> 
          Gumbo Cleaned    Your Price: $3.90 each
Line
LineDomestic Soft Shell CrabLine


                   Prime        Your Price: $53.00 per dozen

 
The high-quality hard shell and soft shell crabs from Authentic Louisiana Seafood are simply delicious. You won't go anywhere else for blue crab once you've tried ours. Blue crabs, most often eaten in the hard shell after steaming them in water, come in many different sizes and it is important to know what to ask for so you get exactly what you want. Male crabs are generally larger and meatier than females, so are more desirable for steaming or boiling whole. In general, when talking about boiled hard shell crabs, the sizes are as follows:





  • Large: 5.5 - 6 inches
  • Medium: 5 - 5.5 inches
  • Small: 4.5 - 5 inches (usually females)
*When referring to live crabs, we use the numbers 1 and 2 to rate the size of the crab with #1 being the larger, meatier one. Crabs caught just after molting are soft shell. In general, the sizes are as follow:
  • Whales: 5.5 inches or larger
  • Jumbos: 5 - 5.5 inches
  • Primes: 4.5 - 5 inches
Whether you are going to use our fresh Louisiana crab to make crab seafood gumbo, crab cakes, or are going to eat the delicious meat straight out of the shell, here at Authentic Louisiana Seafood, we have the freshest selection around. Try our unbelievable crab and you'll feel like you're down in the bayou enjoying it straight from the dock!




Crab Boiling Tips



Put your water one inch below halfway point of your pot (measure this from
inside your pot) ideally a 80quart pot

Put your seasoning in the pot and add the crabs. Sneak up on the crabs and
light the fire on the pot.  The reason we sneak up on them and also
start them in cold water is we don’t want to scare the little guys & dropping them
in boiling water would cause them to go into shock causing their claws to fall off.
Cover with a lid. When the water comes to a rolling boil, time 2 ˝
minutes then shut off the fire. Uncover & place about 3 to 4  pounds of ice
in the pot. If you are outdoors hose off the bottom and side of the pot with
the garden hose. This will help change the temperature of the water in the
pot and the crabs will absorb the seasoning much better. Let them soak
for a total of 30 minutes with the cover off. Stir at 15 minutes to get the
crabs on the bottom on the top and the top ones on the bottom.

REMEMBER DO NOT PUT THE COVER BACK ON THE POT BECAUSE THE
CRABS WILL OVERCOOK.

After 30 minutes scoop your crabs out and enjoy – watch out they will still
be hot!!



*Food Availability and Prices Subject to change without notice*



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When boiling crawfish, shrimp or crabs the only extra ingredients to enhance the flavor of your seafood would be celery, onions, garlic, lemons and oranges. These are friendly ingredients that do not rob the flavor of your boil or have any bearing on the taste of your Authentic Louisiana Seafood.

Conversely if you add potatoes, corn, wieners, sausage or mushrooms these will directly effect your seafood seasoning. We call them season robbers!! Some folks think you should boil them in separate pot which is not a badidea. Others boil them in the seasoned water first. Whether you boil them in the same pot or not always drop the potatoes & onions first & when they are almost done re-season your water with @ least 3/4s more seasoning then add all your other stuff plus your crawfish & boil as usual. This will ensure your crawfish get the right dose of spices& your potatoes, onions etc will get seasoned perfectly.