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.
SUMMER SHRIMP BOIL
Steps:
- In a 12-quart stockpot, combine 2 cups water and the white wine, garlic, onion, thyme, bay leaves, coriander seeds, mustard seeds, pepper, salt and red potatoes. Bring to a boil over medium heat, then cover the pot and cook for 10 minutes.
- Add the corn and sausage to the pot, cover and cook for another 10 minutes. Add the clams, cover and cook for another 2 minutes. Add shrimp and cook until just cooked through, another 3 to 5 minutes.
- Add the butter, parsley and lemon wedges to the pot. Cook, covered, for another 2 minutes. Pour the shrimp boil out onto newspaper and serve with garlic bread.
- Preheat the oven to 375 degrees F.
- Add the butter and garlic to a small saucepan and cook over medium-high heat until the butter melts. Slice the baguette in half both vertically and horizontally, and place on a baking sheet. Pour the garlic butter over each piece of bread, season with salt and pepper, and place in the oven until the bread is golden brown, 10 minutes. Cool, slice and serve.
KING CRAB AND SHRIMP BOIL
My own adaptation of frogmore stew. An easy southern comfort dish...just throw it all in the pot! Serve in large bowls as a stew. Peel shrimp and crab as you eat.
Provided by kenzie02m
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Bring 6 quarts water to a boil in a large stewing pot; add seafood seasoning. Cook potatoes in the seasoned water for 15 minutes.
- Bring a separate pot of water to a boil; add seafood seasoning to taste. Cook crab legs until meat is tender, about 10 minutes.
- Mix carrots, celery, and onions into potatoes; cook until vegetables are tender, about 10 minutes. Add sausage and corn and continue boiling for 5 minutes more. Add shrimp and transfer crab legs to same pot; cook until shrimp are cooked through and pink, 2 to 3 minutes.
Nutrition Facts : Calories 982.7 calories, Carbohydrate 47.6 g, Cholesterol 578.3 mg, Fat 47.3 g, Fiber 6.8 g, Protein 90.6 g, SaturatedFat 13.8 g, Sodium 3649.5 mg, Sugar 8.3 g
SHRIMP, SWEET CORN AND NEW POTATO BOIL
Both family and friends will enjoy this special one-pot meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Mix water, salt and bag of crab boil mixture in 4-quart Dutch oven. Cover and heat to boiling. Add potatoes and corn. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes or just until potatoes are tender and corn is bright yellow.
- Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
- Drain potatoes, corn and shrimp; discard crab boil bag. Place corn and potatoes on serving platter; drizzle with melted butter. Arrange shrimp on platter; squeeze juice from lemon wedges over shrimp. Sprinkle with pepper and parsley; serve with cocktail sauce.
Nutrition Facts : Calories 365, Carbohydrate 48 g, Cholesterol 185 mg, Fiber 5 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg
CRAB AND SHRIMP BOIL PASTA
Sweet corn, salty sausage, zesty shrimp, creamy potatoes and butter for dipping - a crab boil has everything you want in a meal. But unless you're a pro at cracking crab legs, it can be a challenge. Instead, capture those same flavors with this seafood pasta, which uses lump crab meat and this speedy sheet-pan shrimp boil. Get the shrimp boil into the oven, then immediately start preparing this recipe. (If the shrimp boil is done early, just cover it with aluminum foil until ready to add.) In the end, it all comes together in a big, shareable dish.
Provided by Millie Peartree
Categories dinner, pastas, seafood, main course
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to boil for the pasta.
- As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.
- Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)
- Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.
- Cook pasta in salted water according to package directions. Drain and set aside.
- Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.
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.
ULTIMATE OLD BAY SHRIMP BOIL
This Old Bay Shrimp Boil is the ultimate summer dish. It might seem a bit daunting but it couldn't be easier. It comes together in no time and cooks in just 30 minutes. Serve it in the center of a paper lined table and have a fun and interactive dinner that tastes even better than it looks!
Provided by Jonathan Melendez
Categories Summer
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- In a very large pot (12-quart) combine the water, beer (if using), Old Bay seasoning and salt. Bring to a boil over high heat. Add the potatoes, onions and garlic and cook for 8 minutes.
- Add the sliced sausage and cook for another 5 minutes.
- Add the corn and cook for 7 minutes. Make sure to gently stir everything together after each addition of ingredients.
- Stir in the shrimp and cook until pink, about 4 minutes. Be careful not to overcook the shrimp at this point, or else they'll become rubbery.
- Once done, carefully drain the cooking liquid and then turn out the shrimp boil onto a very large platter, a large baking sheet or onto a table that has been lined with newspaper or brown butcher paper. Sprinkle with more Old Bay seasoning if desired. Serve with lemon wedges and enjoy!
Nutrition Facts : Calories 662.5, Fat 35.9, SaturatedFat 11.2, Cholesterol 355.9, Sodium 4006.8, Carbohydrate 36.2, Fiber 4.2, Sugar 9.7, Protein 49.7
MILD-STYLE SHRIMP BOIL WITH CORN AND RED POTATOES
Steps:
- Combine boiling water and bouillon cubes in a large pot and stir until dissolved. Add 8 additional cups of water, onion, garlic, bay leaves, cloves, butter, salt, coriander seeds, dill seeds, mustard seeds, celery seeds, allspice, and peppercorns and bring to a boil, about 5 minutes. Reduce heat to medium and simmer for 20 minutes.
- Squeeze lemon juice into the pot and add lemon to the pot as well. Add potatoes and cook for 14 minutes. Add corn and cook 6 minutes more. Add shrimp and cook until opaque, about 3 minutes. Remove pot from heat.
- Add ice cubes to the pot with the shrimp boil and let sit for 5 minutes.
- For a traditional shrimp boil, place several layers of newspaper on the dining table. Use a slotted spoon to transfer shrimp, potatoes, and corn onto the center of the table for everyone to reach, grab, and enjoy. For a tidier take, place several layers of newspaper on a baking sheet. Place shrimp, potatoes, and corn on top of the sheet and place the sheet on the dining table for everyone to serve themselves. If you are a neat freak, place shrimp, potatoes, and corn in a serving dish to pass at the table.
Nutrition Facts : Calories 584.6 calories, Carbohydrate 86.5 g, Cholesterol 201.3 mg, Fat 15.4 g, Fiber 11 g, Protein 30.9 g, SaturatedFat 8 g, Sodium 2929.1 mg, Sugar 7.9 g
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