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
CLASSIC CRAB BOIL
Dig in to Dungeness crab boiled in a special mix of spices. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Place first 7 ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a large stockpot, bring water, salt, lemon juice, cayenne and spice bag to a boil. Using tongs, add crab to stockpot; return to a boil. Reduce heat; simmer, covered, until shells turn bright red, about 15 minutes. , Using tongs, remove crab from pot. Run under cold water or plunge into ice water. Serve with melted butter and lemon wedges.
Nutrition Facts : Calories 245 calories, Fat 3g fat (0 saturated fat), Cholesterol 169mg cholesterol, Sodium 956mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 50g protein.
BOILED CRAB LEGS
You may have always passed by the display of frozen crab legs in your grocer's freezer section. Does that just seem like too much work? Don't be put off by their upscale reputation--boiling crab legs is quick and easy, allowing you to serve up a quick seafood dinner in just 15 quick minutes.
Provided by By Paula Jones
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Fill large stockpot or Dutch oven half full with water; add seafood seasoning and salt. Heat to boiling.
- Add crab legs. Cook 3 to 5 minutes or just until heated. Remove with tongs to serving platter. Serve warm with melted butter.
Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 210 mg, Fiber 0 g, Protein 39 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 0 g, TransFat 0 g
DUNGENESS CRAB BOIL
Steps:
- In a large pot, combine first four ingredients with enough water to submerge crabs. Do not submerge crabs at this point. Bring liquid to a simmer and add crabs headfirst to water. Cook the 1 1/2- to 2 1/2-pound crabs about 15 minutes, and the 3-pound crabs about 20 minutes. Strain cooked crabs into a colander and rinse briefly under cool water. Serve with Drawn Butter, Tarragon Aioli and Aioli with Piment d'Espelette.
- In a small pan over low heat, melt butter and skim any solids that rise to the top. Pour butter into ramekins for use tableside, leaving behind any milk solids that have settled to the bottom of the pan.
- In the base of a blender or food processor, whirl garlic cloves, tarragon leaves and egg yolk to create a creamy blend. Add lemon zest and juice and blend again. With machine running, slowly drizzle in olive oil to create an emulsified, creamy consistency. Avoid adding oil too quickly or vinaigrette will separate. Add a teaspoon of water when emulsion becomes tight and then continue to add oil. Season to taste with salt and fresh pepper.
- Place garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add oils until mixture is thickened and emulsified. Stir in piment d'Espelette and refrigerate.
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.
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
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.
DELAWARE BLUE CRAB BOIL
Dig into these Delaware blue crabs boiled in exotic spices. Add your favorite veggies, and treat yourself to a wonderfully delicious crab feast!
Provided by IMANKAY
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Crush the dill seed, mustard, and cumin in a spice grinder or with a mortar and pestle. Pour the spices into a 5 gallon stockpot along with the chili powder, paprika, red pepper flakes, rosemary, thyme, dill, sage, and parsley. Fill the pot 3/4 full with water, and bring to a rolling boil over an intense flame.
- Add the blue crabs, cover the pot, and boil until all of the shells turn red, and the meat is no longer translucent, about 20 minutes. Stir the crabs occasionally as they boil to ensure even cooking.
Nutrition Facts : Calories 138.6 calories, Carbohydrate 7.6 g, Cholesterol 82 mg, Fat 4.4 g, Fiber 3.7 g, Protein 19.3 g, SaturatedFat 0.5 g, Sodium 264.1 mg, Sugar 0.9 g
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