Shaking Crab Sauce Food

COPYCAT BOILING CRAB RECIPE

Copycat Boiling Crab Recipe image

This recipe attempts to recreate the Cajun crawfish recipe served at Vietnamese restaurants in Little Saigon like The Boiling Crab, Claws, or The Crawfish House. It's what's known as Asian fusion, and the recipes are kept top secret. Buy 1-2 pounds of crawfish per person.

Provided by Gillian Spence

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups margarine
1 bag louisiana crawfish, Crab, and Shrimp boil
cayenne pepper
mccormick bayou cajun seasoning
lemon pepper
paprika
Old Bay Seasoning
louisiana hot sauce
8 garlic cloves, chopped
1 lemon, quartered
8 lbs crawfish, live
1 lb red potatoes, halved
8 ears white corn
1 lb smoked sausage, cut into 1-inch segments

Steps:

Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.
Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn and sausage (add potatoes, corn, and sausage 15 minutes prior to crawfish). While they are cooking make the sauce:.
Melt the margarine over low heat in a large saucepan. Add garlic and saute until translucent.
NOTE: This will get salty fast with the Cajun seasoning and Old Bay, so add them in tiny, tiny amounts. Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. then add more for spiciness), lemon pepper, paprika, and liberally add Louisiana Hot Sauce. When you have the mixture right, add a tiny bit of lemon juice (roughly 1/4 lemon).
Simmer for 10 minutes and check for flavor. Add more cayenne, paprika, or hot sauce as desired.
Drain the boiling water (or ladle out the crawfish, sausage, and vegetables) and mix the sauce in with them. Serve with hot crusty french bread.

CRAB WITH SPICY GARLIC BUTTER SAUCE

Crab with Spicy Garlic Butter Sauce image

This recipe for Crab with Spicy Garlic sauce is to die for. Its buttery, garlicky and full of flavor. The best part is you can get in ready in 30 minutes or less.

Provided by Teena Agnel

Categories Main Course

Time 30m

Number Of Ingredients 14

Ingredients

1 kg (2.2 pounds) crab
1/2 cup 113 g (1 stick) unsalted butter
4 bay leaves
5 cloves garlic (finely chopped)
2 tablespoons paprika
1 tablespoons cayenne
1/2 tablespoon red chilly flakes
1 teaspoon cinnamon
1/2 tablespoon coriander powder
2 tablespoons vinegar
1/2 cup finely chopped coriander leaves
1 teaspoon pepper powder
Salt to taste
2 Lime (, cut into wedges)

Steps:

Wash the cleaned crab a couple of times in cold water and keep it aside.
Bring a pot of water to boil. (Use a pot large enough to hold all the crabs or else cook in two batches)
Once the water boils, add the washed crab, 1 lime, 2 bay leaves, and cook till it turns pink.
Drain and keep aside.
Melt butter in a heavy-bottomed pot large enough to hold all the crabs.
Turn the heat to medium-low until the butter melts and take care so that the butter doesn't burn.
Add the bay leaves and the garlic and cook till you can smell the aroma of garlic.
Now add the spices (paprika, cayenne, coriander, cinnamon) and stir for a minute to get rid of the raw flavor of spices. Add the vinegar, pepper, and salt. Taste and adjust the flavor if needed. (Be careful when doing so as the butter will be very hot.)
Place the drained crab in a big bowl and add the sauce. Toss it to coat well.utter.
Optional: Add the crabs to the pot with butter sauce. Cover and cook for another 10 minutes, stirring it every five minutes and coating all the crabs with sauce.
Transfer the crabs onto a serving plate. Serve with fresh cut limes and sauce in a bowl.

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