Est. 1982. Fish fry products. Bring the taste of Louisiana home! www.LouisianaFishFry.com.
8 fl oz (237 ml) x 12
Shake well before using. Crawfish or Shrimp: Use 1 tbsp. per 5 pounds of seafood. (5 fl. oz. per 50 pounds). Use enough water to cover seafood completely. Bring seasoned water to a rolling boil, then add seafood and return to boil. Boil 5 minutes, remove from heat and let soak 20 minutes. The longer seafood soaks the spicier it will be. Enjoy! Crabs: Use 1 tbsp. boil and 5 tbsp. salt per dozen crabs. Variations: For extra spicy flavor, add more boil to suit individual taste.
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