How about with a print?!?! We have a variety of prints to choose from matted and ready to frame!
Alla Baltas' Crab Boil Print is one of our favorite ways to re-live the smells and tastes of a crab boil on a beautiful Spring day. Tis' the season for get togethers with family and friends, and every good New Orleanian knows the boil is the best way to do this.
Alla Baltas, a Ukraine born artist, formally studied art in the 90's and earned her degree certifying her to teach fine arts, drawing and applied arts. She began painting professionally in 1998. At the age of 29, she held her first exhibition in Kiev, Ukraine. Six years later Baltas moved to Baton Rouge, Louisiana and formally became a citizen of the United States in 2009. She continued her work in still life and portraits, and expanded to include Southern art, Louisiana landscapes and Louisiana inspired still life.
Grab an Alla Baltas print today an adorn your wall with some Nawlins' love today!
No matter where you live, now you can enjoy traditional Louisiana fare. We carry a wide range of New Orleans culinary delights, including chicory coffee, Barq’s Red Cream Soda and a large selection of New Orleans gift items. Call us today at (985) 377-9253 or visit our website for more information.
Boiled Louisiana Blue Crabs
Prep Time:1 Hour
4 dozen live blue crabs
30 quarts water
6 medium onions, quartered
6 heads garlic, split in half, exposing pods
6 lemons, quartered
1 pound kosher salt
1/2 cup cayenne pepper
1 cup granulated garlic
1 (4.5 pound) bag Crawfish, Crab and Shrimp Boil
1 (4 ounce) bottle Zatarain's liquid crab boil
1 (4 ounce) bottle of celery salt
2 cup vegetable oil
24 small red potatoes
3 pounds heavy-smoked sausage
16 corn cobbettes
2 pounds large button mushrooms
I recommend calling your seafood market a week in advance to order your blue crabs. Request an equal number of female crabs to male although there is a slim chance that they will honor that request being female crabs are sold at a higher price to Asian markets. Keep crabs cold until ready to boil. There is no need to wash or rinse the crabs prior to cooking.
Under the nearest shade tree in your backyard, prepare a propane burner. A good propane burner is necessary to boil with the intensity needed for this recipe.
In a 60-quart stockpot fitted with basket, bring water to a rolling boil. When water comes to a boil, add onions, garlic heads, lemons, salt, cayenne pepper, granulated garlic, Louisiana Fish Fry® seafood boil, liquid crab boil, celery salt and vegetable oil. Return to a rolling boil then reduce to simmer.
Cover and cook 15 minutes for flavors to develop. You may wish to taste water for salt and pepper and adjust seasonings to your preference.
Add potatoes and sausage and cook 10–12 minutes then add crabs, corn cobbettes and mushrooms.
Once water returns to a boil, cook 12–15 minutes, stirring occasionally. Turn off heat and allow crabs to soak, covered, 10–12 minutes.
Testing for doneness and flavor after 5 minutes. Remove basket of boiled crabs and other ingredients, drain well and spread on an outdoor picnic table covered with newspaper. Allow to cool slightly and enjoy.