King Crab And Shrimp Boil Food

KING CRAB AND SHRIMP BOIL

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.

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.

LOW COUNTRY BOIL

Steps:

• Heat a large pot of water over medium-high heat indoors or outside. Add the seafood seasoning to taste and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until cooked, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.

SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT

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.

SEAFOOD TRIO W/SHRIMP, SCALLOPS AND CRAB

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil in heavy-bottomed sauce pan over medium-low heat.
• Add scallion and a good pinch of salt. Cook about 5 minutes, stirring frequently. Do not allow to brown.
• Add flour and stir until all oil is absorbed, forming a heavy paste.
• Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.
• Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
• Add 1/2 of the clam juice, repeating the process.
• Stir in the wine.
• Stir in the cream.
• Add cayenne and white pepper.
• Bring sauce to a very low simmer. Taste sauce and adjust salt to taste. (I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.).
• Test the thickness by dipping a spoon into the sauce and letting it run off. It should be just thick enough to coat and cling to the back of the spoon -- this is called "nappe" (pronounced "na-pay" by my culinary instructor but my college French professor would have said "nap",) in classical cooking. If it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
• Add parsley and stir to incorporate.
• Preheat 2 oval ramekins (we use about a 4"x6" size, but any oval large enough to contain 12 oz of seafood will work) by running them under hot water.
• Place 1/2 of shrimp in one end of each ramekin. Place 1/2 of crab in opposite end of each ramekin. Place 1/2 of scallops in the center of each ramekin. (Yes, you want the seafood separated into neat little sections. It works. Trust me.).
• Pour 1/2 of the sauce evenly over the contents of each ramekin. Don't worry if the sauce wants to stick on the top -- it will run down into the seafood as the "casserole" bakes.
• If desired, you can put a thin layer of panko to the top of each ramekin. (This is not how the original was done, but my sister likes a bit of contrast in her textures so I do this when I'm cooking for her as well, and it certainly doesn't hurt anything.).
• Bake for 20 minutes, or until the top begins to show signs of browning. If there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil. Broil for no more than 5 minutes! This depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
• Remove from oven and allow to rest for 5 minutes before serving.