THE BLAZIN CRAB RECIPES

Steps:

• Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.
• Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn and sausage (add potatoes, corn, and sausage 15 minutes prior to crawfish). While they are cooking make the sauce:.
• Melt the margarine over low heat in a large saucepan. Add garlic and saute until translucent.
• NOTE: This will get salty fast with the Cajun seasoning and Old Bay, so add them in tiny, tiny amounts. Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. then add more for spiciness), lemon pepper, paprika, and liberally add Louisiana Hot Sauce. When you have the mixture right, add a tiny bit of lemon juice (roughly 1/4 lemon).
• Simmer for 10 minutes and check for flavor. Add more cayenne, paprika, or hot sauce as desired.
• Drain the boiling water (or ladle out the crawfish, sausage, and vegetables) and mix the sauce in with them. Serve with hot crusty french bread.

Steps:

• Preheat oven to 350º.
• Place beef, bread crumbs, onion, egg, Worcestershire and spices in a large bowl. With your hands mix the concoction together very thoroughly.
• Line a 9” x 5” loaf pan with parchment paper then add 2/3 of meat mixture. Make a trench in middle and fill with cheese. Cover with remaining meat mixture. Smooth top and cover with half of the Rufus BBQ Sauce.
• Cook for 30 minutes. Add remainder of BBQ sauce and cook for 30 minutes more.
• Slice it up and serve while hot and melty.