U225X / RECIPE ADDITION
Record: DAT-0017
Added: 2026-09-15
Record link: https://u225x.com/record/DAT-0017#recipes

The measured mild family boil for six adults and three children, with product states and doneness checks clarified.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

MILD FAMILY CRAB BOIL
Adapted from the measured FOOD-029 and DAT-0017 public batch sheets; product states, egg method and completion checks are editorial clarifications, not newly recovered history.
Yield: 6 adults and 3 children
Prep / wait: 35 minutes; thaw seafood in the refrigerator in advance
Cook: About 35–50 minutes after water boils; work in batches

INGREDIENTS
- 8 lb commercially precooked crab clusters, thawed
- 3 lb commercially precooked crawfish, thawed
- 24 oz raw shell-on shrimp, thawed and deveined
- 2–3 lb fully cooked smoked sausage, cut in 2-inch pieces
- 4–5 lb small potatoes, larger ones halved
- 8–10 ears corn, shucked and halved
- 9–12 large eggs
- About 6 gallons water, divided between batches if needed
- 1 cup kosher salt, divided with the water
- 1/2 cup mild seafood-boil seasoning, divided with the water
- 2 onions, quartered
- 2 garlic heads, halved
- 1 lemon, quartered (optional)

METHOD
1. Use a boil pot and burner rated for this load, or divide every ingredient between two manageable batches; leave ample headspace. Refrigerate seafood until its turn. This version specifies thawed precooked crab and crawfish and fully cooked sausage.
2. Put eggs in a separate saucepan, cover with cold water by 1 inch, bring to a boil, cover and turn off heat. Stand 12 minutes, then check one egg for firm yolk and white; cool in ice water and peel.
3. Bring water, salt, seasoning, onions, garlic and optional lemon to a boil. Add potatoes; once simmering again, cook 10 minutes. Add sausage and corn and simmer 5 minutes. Test potatoes with a knife and continue until nearly tender before proceeding.
4. Add crab and crawfish. Return to a simmer and begin checking after 4–6 minutes; heat according to their packages and allow extra time if crowded. Remove fully heated portions to a clean serving tray rather than overcook them.
5. Add raw shrimp last. Simmer about 2–4 minutes after the simmer resumes, until the thickest shrimp reach 145°F and the flesh is opaque. Verify potatoes are tender and sausage is heated through.
6. Warm peeled cooked eggs in the hot broth for 1–2 minutes. Drain promptly and serve. Skip the historical five-minute soak when the seafood is already done.

NOTES & STORAGE
- Adapted serving card preserves the family batch and mild flavor; separate egg cooking and thawed seafood clarify variables in the original timeline.
- For raw crab or crawfish, follow the labeled cooking method instead of the reheating schedule.
- Chill leftovers in shallow containers promptly; keep at 40°F or below for 3–4 days. Reheat leftovers to 165°F.
- No kitchen test is recorded for this clarified version.

RECIPE BASIS & REFERENCES
FOOD-029 source record: https://u225x.com/record/FOOD-029
DAT-0017 source record: https://u225x.com/record/DAT-0017
FDA: safe seafood selection, cooking and serving: https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely
USDA: leftovers and food safety: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety