CRAB AND SHRIMP BOIL WITH NEW POTATOES
Steps:
- Bring the water to a boil in a very large stockpot. Add the Old Bay, salt, garlic, chile flakes and parsley and boil for 10 minutes to infuse. Add the potatoes and cook another 10 minutes. Add the crabs; cook 10 minutes more, or until the crabs are cooked through. Carefully remove the crabs with tongs; then add the shrimp and cook for 2 to 3 minutes, or until just opaque. Drain immediately. Serve the crab, shrimp and potatoes with melted butter, toasted bread and lemon wedges.
CRAB BOIL POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Mix 1/2 cup each corn and chopped celery, 1 cup mayonnaise, 1 tablespoon lemon juice and 1 1/2 teaspoons Old Bay. Toss with 2 pounds boiled cubed red potatoes and 1 cup crabmeat.
BALTIMORE CRAB BOIL OMELET WITH CRISPY SMASHED POTATOES
A giant family-style omelet is filled with crispy crab, corn and scallions and served alongside smashed breakfast potatoes.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the butter in a large nonstick or cast-iron skillet over medium heat until hot. Add the crab, corn, scallion whites and 1/2 teaspoon each salt and pepper, and cook, stirring occasionally, until the edges of the crab are just crisp, about 3 minutes. Transfer to a medium bowl. Wipe out the skillet.
- Gently smash the potatoes with the heel of your hand so the inside is exposed but they still hold their shape. Heat 4 tablespoons of the butter in the skillet over medium-high heat and add the potatoes in a single layer and cook, flipping once, until golden, about 4 minutes per side. Sprinkle with 1/2 teaspoon seafood seasoning and 1 tablespoon of the scallion greens. Season with salt. Transfer to a plate, cover and keep warm. Wipe out the skillet.
- Heat the remaining 2 tablespoons butter in the skillet. Beat the eggs, cream, remaining scallion greens and remaining 3/4 teaspoon seafood seasoning, then pour into the hot skillet. Cook by lifting the set egg with a spatula, letting the uncooked egg flow underneath. When the eggs are mostly set but still loose on top, add the crab filling to one side. Gently fold the omelet in half and slide onto a serving plate. Serve with the smashed potatoes.
CRAB BOIL
Steps:
- In a small stockpot, heat the oil over medium heat. Saute the artichokes, sausage and onions until lightly colored, about 5 minutes. Add 12 cups (3 quarts) water, the potatoes, crab boil spice mix, salt, hot sauce, pepper, bay leaves and jalapenos. Cover the pot and bring to a boil. Reduce the heat, add the corn and cover. Cook until the corn is tender, about 10 minutes. Add the crab and cook about 7 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with the Garlic Bread.
- Position an oven rack in the top of the oven and preheat the broiler.
- In a small bowl, mix the butter together with the Parmesan, parsley, garlic and scallions; add hot sauce, salt and pepper to taste. Spread the butter mixture on both halves of the baguette. Place on a sheet pan and toast under the broiler, about 2 minutes.
CRAB-BOIL POTATOES
I first tried these delicious little potatoes while in New Orleans but did not think to get a recipe. I have adapted this recipe to match the taste as best I can. They are somewhat adaptable, you can adjust the spice level to your own preference - these are what I would consider a medium level (I ususally use a bit more spice b/c I like things spicy!)
Provided by Kerry G
Categories Potato
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place the potatoes (I like mine cut up but you could keep them whole) in a pot and add just enough water to cover the potatoes. Add the crab boil.
- Bring the water to a rolling boil then add Tony Chacheres (or salt) and the hot sauce.
- Allow the potatoes to boil until they are fork-tender (5-10 minutes depending on the size of the potatoes and whether you cut them or left them whole).
- Drain the potatoes and allow them to sit for 5 minutes or so.
- You can serve these hot, or allow them to cool (the flavor gets stronger as they cool) and serve them at room temperature.
CRAB BOIL
Total crab boil for four.
Provided by Preston Hoover
Categories Meat and Poultry Recipes Pork Sausage
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; add potatoes, sausages, onions, corn, and seafood seasoning. Cook mixture at a boil until the potatoes are cooked through, about 30 minutes.
- Gently drop crabs into the boiling mixture; cook until the crabmeat is cooked through, at least 10 minutes. Drain water.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 46.2 g, Cholesterol 82.5 mg, Fat 11.1 g, Fiber 9.3 g, Protein 34.1 g, SaturatedFat 3 g, Sodium 4890.1 mg, Sugar 12.2 g
SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT
This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384
Provided by Rita1652
Categories Crab
Time 1h
Yield 20-24 serving(s)
Number Of Ingredients 17
Steps:
- In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
- When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
- Strain into a large pot or bowl set aside and cover.
- If needed add more beer or water into the cooking liquid.
- Add lobster into pot and cook for 5 minutes.
- Add clams for 1 minute add shrimp for 3-4 minutes, toss.
- Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
- Open a lobster-- To open a boiled or steamed lobster.
- Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
- Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
- Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
- Draw back flesh on upper end and pull off intestinal cord.
- Break edge of large claws and remove meat.
- Enjoy!
- For the Crab--.
- Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
- Pry off the crabs "apron," the small flap on the underside, and discard it.
- Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
- Remove the gills (NOT EDIBLE) from each side and discard.
- The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
- The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
- Snap crab body in half.
- The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
- To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
- Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
- Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.
CAROLINA CRAB BOIL
This pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a stockpot, heat oil over medium-high heat; brown sausage. Stir in broth, water, beer, seafood seasoning and bay leaves. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Add crab; heat through. Drain; remove bay leaves. Transfer to a serving bowl; season with pepper.
Nutrition Facts : Calories 420 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 2206mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 5g fiber), Protein 40g protein.
OLD BAY® SEAFOOD BOIL
This is the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay® really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Mary's, cold beer, crusty bread, and plenty of napkins.
Provided by Brian Sapp
Categories Meat and Poultry Recipes Pork Sausage
Time 1h30m
Yield 14
Number Of Ingredients 14
Steps:
- Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
- Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
- Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.
Nutrition Facts : Calories 737.9 calories, Carbohydrate 35.3 g, Cholesterol 323.6 mg, Fat 42.8 g, Fiber 5.3 g, Protein 52.8 g, SaturatedFat 19.4 g, Sodium 5130 mg, Sugar 5.4 g
CRAB BOIL POTATO CHIPS
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 4 to 8 servings
Number Of Ingredients 0
Steps:
- Combine 8 ounces lump crabmeat (picked over) with 1/2 cup fresh corn kernels, 1 tablespoon each mayonnaise and fresh lemon juice, 2 teaspoons chopped chives, 1/4 teaspoon Old Bay and a pinch of salt. Spoon onto thick-cut potato chips and sprinkle with more Old Bay and chives.
SPICY BOILED CRABS, SHRIMP, POTATOES, CORN, AND GARLIC
Steps:
- In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
- While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.)
- Add Zatarain's crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil.
- Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use Knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Old Bay seasoning.
- Return water to boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon Old Bay seasoning.
- Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.
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SEAFOOD BOIL RECIPE - SEAFOOD LOVER'S SHRIMP AND CRAB BOIL
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- Begin by giving the pigs feet a good washing. For the purpose of presentation, remove any unsightly hair that you observe. Yes, pigs grow hair on the toes and feet just like humans. A disposable razor will remove the hair
- Place all the ingredients in a large boiling pot and cover with water. Bring water to a boil over medium-high heat and then reduce heat to a simmer.
- Cover the pot with a lid and allow pigs feet to cook until tender, about 3 hours. While your meat is cooking stir constantly and skim away any foam that develops.
THE BEST OLD BAY SEAFOOD BOIL - BUTTER & BAGGAGE
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- Bring water to a roiling boil then add beer or wine, orange, carrots, celery, garlic and onion. Next add the seasoning and continue to boil for an additional 10 minutes.
- Set a timer for 25 minutes and add the new potatoes, cover and continue to boil. After 10 minutes, add corn and sausage. When the timer gets to the 10 minute mark, check to make sure the potatoes are done, if so then add uncooked crab legs. If the crab legs are already cooked, wait to add them until the end. When it reaches 5 minutes, add mussels/clams. With 2-3 minutes left, add the shrimp and precooked crab legs. Keep the lid on while you are cooking except to add the ingredients.
- Once the shrimp is pink and the mussels have opened, pour through a strainer and place seafood on a platter or lined baking sheet. Drizzle with browned butter if desired.
KING CRAB AND SHRIMP BOIL RECIPE - RECIPES.NET
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- Bring a separate pot of water to a boil, and add seafood seasoning to taste. Cook the crab legs for 10 minutes until the meat is tender.
SEAFOOD BOIL RECIPE - FETTY'S FOOD BLOG
From fettysfoodblog.com
- In a large pot, add 16 cups of water, butter, lemon slices, minced garlic and Old Bay seasoning. Bring to a boil over high heat.
CRAB BOIL RECIPE - GOOD FOOD
From goodfood.com.au
- Grind the whole seeds and bay leaves to a powder, and mix with sea salt, paprika, cayenne, garlic powder and allspice.
- Bring a big (10-litre) pot of water to the boil. Add 3 tbsp salt, 2 tbsp spice mix, potatoes and corn and cook for 20 minutes until tender.
SEAFOOD BOIL RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
- Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
- Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
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- Mix in the 2 tbsp of Old Bay Seasoning and 1 tbsp of New Orleans Style Seafood Seasoning. Mix into the water
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- Meanwhile, add water to a large (16-quart) stockpot. Squeeze juice from lemon halves into water, removing and discarding seeds; add squeezed lemon halves, onions, jalapeños (if using), Old Bay, salt, cayenne, garlic heads, and bay leaves. Cover and bring to a boil over high. Add potatoes. Cover pot, and return to a gentle boil over high. Uncover, and boil, undisturbed, for 15 minutes. Add clams and sausage. Cover pot, and return to a gentle boil over high. Uncover, and boil, undisturbed, for 5 minutes. Remove from heat.
- Add crab legs, shrimp, and frozen corn to stockpot, using tongs to incorporate them into the broth. Cover pot, and let mixture stand, undisturbed, 15 minutes.
SEAFOOD BOIL OVEN RECIPE - COOKING WITH TAMMY.RECIPES
From cookingwithtammy.recipes
- Taking cleaned seafood, sausage, corn, and, potatoes, add onion powder, garlic powder, paprika, lemon pepper, salmon seasoning, roasted garlic & herb, creole seasoning, ranch seasoning and combine.
- To the melted butter add minced garlic, parsley, and combine. Add seafood to a pan, drizzle melted butter garlic mixture on the seafood.
CRAB BOIL WITH BEER AND OLD BAY RECIPE | SOUTHERN LIVING
From southernliving.com
- Combine water, beer, Old Bay, salt, lemons, garlic, and onions in a large (8- to 10-quart) stockpot; bring to a boil over medium-high. Add potatoes, sausage, and corn, and cook until potatoes are tender, about 20 minutes. Using a slotted spoon; remove all solids from pot, and spread in a single layer on a large baking sheet lined with parchment paper or newspaper.
- Return cooking liquid to a boil; add crabs, and cook until shells are bright orange and crabmeat flakes easily, about 10 minutes. Serve crabs with potatoes, sausage, corn, and lemon wedges.
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#weeknight #15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #side-dishes #potatoes #vegetables #easy #beginner-cook #holiday-event #vegetarian #dietary #comfort-food #inexpensive #brunch #mardi-gras-carnival #taste-mood
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