Most of my family is from south Louisiana. I also grew up next door to my Cajun grandmother. Growing up on the Gulf of Mexico meant that I ate a lot of seafood. My grandparents actually had a crabbing business after they retired which meant that at 9 am every morning, I could walk next door and get fresh boiled blue crabs. I was taught how to effectively pick a crab by the age of 5 (my grandmother would get very upset if you left any meat in the crab). We can’t get blue crabs where we live but snow crabs and shrimp suffice. The dip recipe is simple but a favorite amongst Louisiana natives. So these recipes are near and dear to my heart and one of my very favorites. It brings me right back to my childhood. Isn’t it amazing how food can do that.
Fill two very large pots with water, approximately 2 inches from the brim. Split the Old Bay seasoning between the two pots equally and stir. Set each on high heat to bring to a boil. This will take a bit of time due to the amount of water. In the meantime, cut the potatoes in half, slice the onions and break the corn in half.
Once each pot of water and seasoning is boiling add the crab or shrimp into one pot by itself. Add the potatoes, onion and corn into the other pot. Bring each pot back to a rolling boil. See cooking times below.
Crab – 10 minutes after boiling
Shrimp – 5 minutes after boiling
Potatoes, onion and corn – 10-15 minutes after boiling
Pour each pot into a colander, strain and serve.
Add all ingredients in a bowl and mix well. You will need to mix aggressively in order to work out the lumps of mayonnaise. Start small with the Old Bay and Crystal. Mix and taste. Continue to add more until it is just right for you and your family.