LOUISIANA CRAB BOIL
This Louisiana Crab Boil Recipe is an easy and delicious family favorite crab boil recipe.
Provided by Kim Seghers
Categories Dinner
Time 1h50m
Number Of Ingredients 14
Steps:
- Rinse your Crabs off and place them in a large ice chest with the plug unplugged, so the crabs don't drown from melted ice. Pour 1 bag of ice over the crabs. This step is necessary. Pouring ice over the Crabs and immersing them will cause them to be dormant, so they don't lose their claws. Let the crabs sit on the ice for at least 1 hour before cooking them.
- d="instruction-step-2″>2. Pour 7 gallons of water into the boiling pot, add the bag of seasoning, the bottle of liquid seasoning, and lemon juice in the pot. Stir seasonings, then place the sausage, potatoes (we boil the potatoes in the netted bag it comes in), mushrooms, onions, garlic, lemons in the strainer basket and place into the boiling pot until the water comes to a boil.
- d="instruction-step-3″>3. Once the water comes to a boil, lift the strainer basket out of the water then pour the crabs into the basket and place back into the water.
- d="instruction-step-4″>4. Add the Corn and Celery to the pot. Doesn't it look delicious? You can use any sausage you like. And omit anything you don't like.
- nstruction-step-5″>5. Let the crabs and the other ingredients in the boiling pot cook for 10 minutes once they come to a boil.
- nstruction-step-6″>6. Once the Blue Crabs and the other ingredients are finished cooking turn off the propane burner and pour the remaining bag of ice into the pot. Let the crabs sit in the pot for 20 minutes before removing them from the pot. * Please keep children and animals away from the pot when cooking and when removing hot food.
- nstruction-step-7″>7. Using thick gloves or oven mitts carefully remove the strainer basket from the pot and pour the contents of the basket onto a table covered with newspaper or pour everything onto a seafood cooling rack.
- nstruction-step-8″>8. Turn the crab's belly side up. This keeps the juice from leaking out which keeps the crabs from drying out. Feeds 4-6 people depending on how much they eat! Make sure to grab lots of paper towels and your favorite beverage before sitting down to eat your Crabs. Enjoy!
Nutrition Facts : Calories 732, Sugar 14.9 g, Sodium 514.8 mg, Fat 25.2 g, SaturatedFat 11.7 g, TransFat 0 g, Carbohydrate 107.6 g, Fiber 10.2 g, Protein 29.7 g, Cholesterol 74.2 mg
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
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.
CAJUN SEAFOOD BOIL
This incredibly delicious Cajun seafood boil combines crawfish, gulf shrimp, smoked sausage, corn on the cob, potatoes, and more! It's a meal that's absolutely perfect for entertaining guests - and completely suitable as the centerpiece of your gathering!
Provided by Angela
Categories Dinner Recipes Main Dish Seafood
Time 35m
Number Of Ingredients 19
Steps:
- In a large stockpot, warm the butter over medium heat until melted. Add chopped onion and saute for 2-3 minutes, or until just beginning to turn translucent.
- Add in the garlic, old bay seasoning, Cajun seasoning, bay leaves, lemon juice, salt and pepper, and water. Stir to mix and bring to boil over medium-high heat.
- Once your water is boiling, add the potatoes (leave whole if small, halve or quarter to have evenly sized potatoes) and cook covered for about 10 minutes or until starting to get tender. *Reduce heat if necessary to prevent boiling over.
- Add the corn and smoked sausage, cover, and cook for an additional 5 minutes. Then add the crawfish and shrimp, return the cover and turn off the heat. Let the pot sit undisturbed for 5 minutes while you make the garlic butter sauce.
- Bring a skillet to medium heat, add the butter and melt. Add diced onion and saute for 2-3 minutes, then add the garlic and continue sauteing for an additional minute.
- Add the Cajun seasoning along with lemon juice and zest, then stir to incorporate. Serve on the side, or toss the drained seafood boil in the lemony garlic butter sauce.
Nutrition Facts : Calories 590 kcal, Carbohydrate 36 g, Protein 30 g, Fat 37 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 254 mg, Sodium 1805 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 16 g, ServingSize 1 serving
CAJUN SHRIMP BOIL
In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ''Nothing about any of this is subtle - people standing around the pot should sneeze and cough.'' The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it's a simple - and extraordinarily fun - way to feed a crowd. Just remember to heed Austin's advice: ''Don't be afraid of cayenne. Don't be afraid to let your nose run.''
Provided by Samin Nosrat
Categories seafood, main course
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
- Lay corn on a baking sheet in a single layer, then place in freezer.
- Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
- Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1326 milligrams, Sugar 6 grams, TransFat 0 grams
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
More about "hot cajun style crab boil recipes"
SEAFOOD BOIL (WITH CAJUN BUTTER SAUCE!!) - RASA MALAYSIA
From rasamalaysia.com
AUTHENTIC CAJUN LOUISIANA SEAFOOD BOIL RECIPE
From explorationamerica.com
CAJUN CRAB BOIL | LOUISIANA SEAFOOD
From louisianaseafood.com
10 BEST SEAFOOD BOIL RECIPES | YUMMLY
From yummly.com
CAJUN SHRIMP BOIL - BOILING CRAB COPYCAT - LOWCARBINGASIAN
From lowcarbingasian.com
CAJUN SEAFOOD BOIL - A DELICIOUS CAJUN MEAL! - PINKWHEN
From pinkwhen.com
HOT AND SPICY CAJUN STYLE CRAB BOIL RECIPE
From redcrabseafood.com
TOP 44 CRAB BOIL SEASONING RECIPE RECIPES
From alhikmahfm.dixiesewing.com
THE BEST VIETNAMESE CAJUN SEAFOOD BOIL – TAKES TWO EGGS
From takestwoeggs.com
SEAFOOD BOIL WITH CAJUN SEASONING - FOOD & WINE
From foodandwine.com
HOT CAJUN-STYLE CRAB BOIL RECIPE - FOODGURUUSA.COM
From foodguruusa.com
ZATARAIN'S® CRAB BOIL RECIPE | ZATARAIN'S - MCCORMICK.COM
From mccormick.com
CAJUN SEAFOOD BOIL RECIPE - BBC FOOD
From bbc.co.uk
HOT CAJUN STYLE CRAB BOIL RECIPES RECIPE
From food-recipe.info
TOP 41 CRAB BOIL SEASONING RECIPE RECIPES
From okeefe.jodymaroni.com
CAJUN CRABS | AUTHENTIC CAJUN RECIPE - THE CAGLE DIARIES
From thecaglediaries.com
TOP 46 CRAB BOIL SEASONING RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
CAJUN SEAFOOD BOIL RECIPE (VIDEO) - COOKED BY JULIE
From cookedbyjulie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love