I still smell fresh crab no matter where I am prior to buying it. There should be essentially little to no smell or it should smell like the ocean in a good way.
yes garlic....
Cajun food wouldn't be cajun without garlic. Tony Chacere seasoning salt is in STL grocery stores so it must be available elsewhere.
I could see grinding spicy boiled crawfish and making a sauce or "crabball" with it. Mixing breadcrumbs, celery, onions, parsley, bell pepper, egg, salt, cayene....funky version of meatballs and spaghetti....small balls with a veloute<white wine cream sauce> and angel hair or linguini....hmmmmm.
Though I digress this is not lasagna.....
Zucchini planks make really great noodles, as does eggplant slices