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
CHESAPEAKE BAY BLUE CRAB HOT POT
Provided by Food Network
Categories main-dish
Time P3DT50m
Yield 4 (8-ounce) servings
Number Of Ingredients 30
Steps:
- In a heavy-gauged pot on medium to high heat add the grapeseed oil. When a light haze rises from the pan, add all of the crab. The blue crabs contain water so you must cook them until this liquid has evaporated. Then add the butter. Allow the milk solids to fall and when the butter stops foaming add the vegetables and cook until translucent. Add the coriander seed and brown lightly. Add the tomato paste and chopped tomato and cook, stirring frequently, for 4 minutes. Deglaze with the white wine, scraping up any bits sticking to the pan. Add the water and chicken stock. Bring up to a simmer and cook for 20 minutes. Add the bay leaf and thyme cook an additional 10 minutes. Press the whole mixture into a strainer. The broth should have small pieces of the vegetables from the cooking of the crab. Check and adjust the seasoning with salt and pepper. Divide evenly and garnish each with some of the crab, pickled ramps, sauteed shiitakes and creme fraiche.
- Combine the sugar, vinegar, and water and bring to a boil. Add the mustard, coriander, fennel seeds, peppercorns, and bay leaf. Blanch and shock ramps, strain, and pour the warm pickling liquid over the ramps. Let cool and store for 3 days before using.
CHESAPEAKE CRAB BOIL
Make and share this Chesapeake Crab Boil recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the beer, vinegar, Old Bay, and salt in a medium nonreactive bowl; set aside.
- Place a rack in the bottom of a large, deep, nonreactive kettle.
- Pile half the crabs on the rack and pour in half the beer mixture; add the remaining crabs and beer mixture.
- Set over med-high heat and bring to a boil; adjust the heat so the liquid bubbles gently, cover tight, and steam the crabs for 20-25 minutes or until they are bright red.
- Serve at once with melted butter and plenty of napkins.
- Don't forget to put out a large bowl to catch the crab shells.
Nutrition Facts : Calories 367.3, Fat 31.4, SaturatedFat 19.6, Cholesterol 130.5, Sodium 5122, Carbohydrate 2.9, Protein 12.1
CAROLINA CRAB BOIL
This pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a stockpot, heat oil over medium-high heat; brown sausage. Stir in broth, water, beer, seafood seasoning and bay leaves. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Add crab; heat through. Drain; remove bay leaves. Transfer to a serving bowl; season with pepper.
Nutrition Facts : Calories 420 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 2206mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 5g fiber), Protein 40g protein.
CHESAPEAKE BAY CRABS
This recipe for hard-shell blue crabs comes from Rob Cernak, owner of Obrycki's Crab House in Baltimore. It's best to keep the crabs on ice. If you are unable to do so, make certain to wet them before you season them. The water helps the seasoning adhere to the crabs' shells.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- Place about 6 cups of water, the vinegar, and the beer in an 8-gallon stockpot fitted with a raised rack. If you don't have a raised rack, use bricks wrapped in clean cloth to raise your rack about 6 inches off the bottom. It is important that the crabs not get wet while they're being steamed.
- Make a layer of crabs on the rack, and cover them with 1/8 to 3/4 inch of crab seasoning. Bring the liquid to a boil. Once the steam starts to rise through the crabs, cover pot with lid, and steam for 30 to 40 minutes, or until the crabs are bright red. Remove the crabs with tongs or rubber gloves. (Using rubber gloves makes handling easier, preventing you from burning your hands -- and inadvertently dropping any crabs.)
ULTIMATE CRAB BOIL
We live by the water and crabbing season usually starts in late April and ends the end of October. This recipe contains the best of the best - the crab is tender and very flavorful
Provided by Ravenseyes
Categories One Dish Meal
Time 32m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- When we have a small catch we usually will steam the crabs instead of boiling - this would simply mean you place the vinegar in the bottom of the pot and add 2 - 3 cups of water just to get a steam going - the vinegar helps the crab meat come out of the shell easier. Steam for approximately 27 minutes.
- If you were boiling, you would just add all the ingredients to the pot adding enough water to cover the crabs- bring to a boil and throw in the live crabs. Cook for 12 minutes, drain and allow to rest before devouring.
- The ingredients that are listed below the bay leaves are all done to taste, using anywhere between 1/4 tsp to 1 tablespoons.
Nutrition Facts : Calories 69.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 59, Sodium 222.3, Carbohydrate 0.5, Sugar 0.1, Protein 13.7
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