Cajun flavors, which have their origins in New Brunswick and Nova Scotia, define much of the cuisine of Louisiana and the southern United States. When the British brought immigrants to the South, they had to adapt their cuisine to what was locally available. Cajun food became about smoked meats, simple preparation, and bright flavors such as onion, bell pepper, celery and cayenne pepper. Seafood is also an important element of Cajun cuisine. To make Cajun crab legs, use traditional Cajun spices and cooking techniques.
Boil water in a large pot. Leave approximately 5 inches of room at the top of the pot.
Cut off the bottom of the celery. You will only use the tops. Cut the onion into large, chunky pieces.
Drop the celery tops and onion into the pot of boiling water.
Add the white distilled vinegar and lemon juice. The vinegar helps soften the shell of the crab legs, and the lemon juice adds flavor.
Add the bay leaves to the boiling water. Stir the pot and add the rest of the seasonings: the sea salt, fresh pressed garlic and the crab boil.
Add the crab leg clusters to the pot. Let the pot boil for three minutes. Turn off the heat and allow the pot to sit for 10 minutes. The crab leg clusters will continue to slowly cook and develop the flavors of the Cajun spices in the pot.
Serve with seasoned rice, potatoes, and other traditional Cajun sides, like gumbo.
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Kathryn Stanley is a professional writer for various websites, covering fashion, science, the environment, food and baking, crafts and the arts. She studies psychology and creative writing at the University of Maryland at College Park.