iled ▁craw fish ▁should ▁be ▁season ed . ▁Many ▁reci pes ▁call ▁for ▁a ▁short ▁bo il ▁followed ▁by ▁a ▁period ▁of ▁so aking ▁with ▁the ▁heat ▁turned ▁off . ▁The ▁contents ▁of ▁the ▁pot ▁are ▁removed , ▁dra ined , ▁and ▁then ▁dump ed ▁onto ▁a ▁newspaper ▁covered ▁table . ▁Sometimes , ▁craw fish ▁may ▁be ▁dump ed ▁into ▁the ▁traditional ▁water craft ▁in ▁which ▁craw fish erm en ▁have ▁histor ically ▁used ▁to ▁traverse ▁the ▁bay ous ▁and ▁sw amps ; ▁a ▁pi rog ue . ▁B ott les ▁of ▁hot ▁sau ce , ▁lem ons ▁and ▁m elt ed ▁but ter ▁are ▁usually ▁available , ▁along ▁with ▁co ck tail ▁sau ce ▁at ▁a ▁sh rim p ▁bo il . ▁Some ▁families ▁like ▁to ▁use ▁Italian ▁sal ad ▁dress ing ▁or ▁k etch up , ▁or ▁a ▁mixture ▁of ▁both . ▁ ▁Howard ▁Mitch am ▁and ▁his ▁Gu ild ▁of ▁Ch im ney ▁S we ep ers ▁( named ▁in ▁honor ▁of ▁a ▁dinner ▁that ▁Charles ▁Lamb ▁hosted ▁for ▁the ▁London ▁swe eps ) ▁hosted ▁a ▁sh rim p ▁bo il ▁every ▁year ▁for ▁French ▁Qu arter ▁bo hem ians ▁during ▁the ▁ 1 9 5 0 s ▁and ▁ 1 9 6 0 s . ▁He ▁notes , ▁" At ▁our ▁last ▁big ▁party ▁we ▁bo iled ▁ 4 0 0 ▁pounds ▁of ▁sh rim p ▁and ▁ 4 0 0 ▁fat ▁c rab s ▁for ▁ 2 0 0 ▁guests ▁and ▁we ▁d rank ▁eight ▁thirty - g