I like the original (orange) Zatarans. Whole can, then add 2 bags of crab boil and 4 lemons cut in half, half a jar of Zatarnas cayanne pepper, and about 1/4 pound of salt. Bring it to a rolling boil and take out the lemmons and crab boil bags. Put in the crawfish and bring to a boil, as soon as it boils turn off the heat and squeeze 4 more lemons, drop in the halves and stir around then put about 3lbs of ice on top. Wait 20 minutes and enjoy.
Each sack after that is where experience kicks in and you have to adjust for the seasoned water.
The lemons help the crawfish peel perfectly and give it a little flavor. Most folks who eat my crawfish rate them in the top tier.
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