SPICY CRAB BOIL FOR BLUE CRABS
Provided by Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- To make the spice mix, grind the mustard, celery, cumin, dill seeds, and bay leaves in an electric spice grinder or a clean coffee grinder. Place the freshly ground spices in a large bowl and mix in the paprika, chile powder, red chile flakes, and thyme. Add the fresh herb sprigs to the bowl.
- Put some water and a steamer insert in the bottom of a very large pot. Add the crabs, sprinkling the spice mix and the herb sprigs between the crabs as you layer them in the pot. Put the lid on, bring the water to a boil, and steam until the crabs are cooked, about 20 minutes. The crabs should be a bright red. Remove the crabs from the pot, serve hot, and pass around crab crackers or hammers.
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.
CRAB BOIL SPICES
Make and share this Crab Boil Spices recipe from Food.com.
Provided by Candie Yoder
Categories Crab
Yield 1 cup
Number Of Ingredients 10
Steps:
- Add all of the ingredients to the bowl of a food processor fitted with the metal blade. Pulsing, process until the mixture forms a coarse powder.
- For cooking shrimp, add 1/4 cup of the spices, along with 2 teaspoons salt, to a large saucepan of boiling water or half water and half beer.
- For lobster or crab, use 1 part distilled white wine to 3 parts water.
- Add the seafood and cook for 2 minutes, or until just cooked through.
- Remove the seafood and serve or chill.
SPICY CRAB AND SHRIMP SOUP
A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal.
Provided by mjmurr
Categories Crab
Time 40m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in heavy saucepan over meduium-high heat.
- add onion and celery ,.
- saute' until tender ,about 6 minutes.
- Add clam juice , tomatoes with their jucies and sherry.
- Bring to a boil.
- Add next 8 ingredients.
- Simmer until barley is tender ,stirring often about 25 minutes.
- Add seafood to soup, simmer until shrimp are cooked through, about 3 minutes.
- season with salt and pepper.
- .
Nutrition Facts : Calories 408.9, Fat 3.2, SaturatedFat 0.5, Cholesterol 196.6, Sodium 2025.6, Carbohydrate 50.5, Fiber 5.3, Sugar 16.5, Protein 37.9
CRAB-BOIL SPICES
Provided by Jessica B. Harris
Categories Food Processor Ginger Herb No-Cook Quick & Easy Spice Gourmet
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- In a food processor combine all ingredients and pulse until mixture forms a coarse powder. Crab-boil spices keep in a well-sealed container for several months in a cool, dark place.
HOT CAJUN-STYLE CRAB BOIL
A trip to Avery Island, La., the home of Tabasco sauce, inspired this Jacques Pépin recipe from 1994. A few years earlier, Paul McIlhenny, the fourth generation of his family to produce the hot sauce, served Mr. Pépin and his wife a bountiful crab boil. " People helped themselves," Mr. Pépin wrote, adding, "We washed the banquet down with plenty of cold beer." Here, he substitutes blue crab for crawfish, and kielbasa for the hot Cajun sausage. But whatever you use, keep Mr. Pépin's recommendation and have a beer alongside.
Provided by Jacques Pepin
Categories dinner, one pot, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place 2 gallons of water and the crab-boil seasoning in a large stockpot, cover and bring to a boil. (Note: This can be done a few hours ahead, set aside and brought back to a boil at serving time to intensify the stock flavor.) Add salt to taste.
- Add the onions and potatoes to the boiling stock, cover and bring the stock back to a boil. Boil gently for 10 minutes.
- Meanwhile, rinse the crabs well in a sink filled with cold water. Using metal tongs, lift the crabs from the sink, and after discarding any dead or smelly crabs, add them to the stockpot with the sausage and garlic. Bring the mixture back to a boil, and boil gently for 5 minutes.
- Add the corn, and bring the mixture back to a boil. Then, turn off the heat, and let the pot sit (up to 1 hour) until serving time.
- At serving time, drain off the stock, and arrange crab boil ingredients separately on a large platter. Serve with the hot mayonnaise (see following recipe), if desired.
Nutrition Facts : @context http, Calories 1075, UnsaturatedFat 27 grams, Carbohydrate 123 grams, Fat 48 grams, Fiber 15 grams, Protein 51 grams, SaturatedFat 16 grams, Sodium 2024 milligrams, Sugar 24 grams, TransFat 1 gram
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