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Spring is the time for Seafood
 Somehow when warmer weather is in the offing, fish and seafood seem to have more appeal than at any other time of year. Shrugging off winter coats and stashing away scarves and gloves puts one in the mood for light fresh fare with sunny, springtimeflavor.
If you've never experienced a crawfish boil in Louisiana or a crabboil on the Eastern shore of Maryland, you've missed somethingspecial. Fresh, succulent crustaceans are quickly steamed over highly seasoned water in a big pot, then poured out bountifully on newspapers for eager eaters to shell and enjoy. There's nothing as sociable as pickin' and visitin' with a cold beer on the side.
Louisiana Cajuns define their beloved crawfish as lobsters worn to frazzle after following the Acadians from the waters of Nova Scotia. Also known as mudbugs, crawdads or crayfish, these freshwater crustaceans, in season from December to May, range in size from 3 to 6 inches and weigh from 2 to 8 ounces. They are available fresh by mail order from several Louisiana sources.
 However, the premise of a "boil" works well with other seafood as well - especially crabs and shrimp, in combination with vegetables, such as potatoes, onions, corn on the cob, carrots, artichokes, or even asparagus. Another great addition to a boil is andouille sausage or kielbasa, cut in chunks.
A seafood boil makes a terrific low fat, informal and convivial
way to get together with friends. The important ingredients
- plenty of seafood and vegetables - a large covered pot with
a removable inner wire basket, salt and a bottle of TABASCO
brand Pepper Sauce.
So, this springtime entertain family and friends with your own seafood feast and try one or all of the following recipes which are sure to be crowd pleasers.
Springtime Seafood Recipes:
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