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.
CLASSIC MARYLAND CRAB FEAST
Nothing says summer like a traditional Maryland-style crab feast (AKA crab boil). Dust fresh blue crabs with zesty homemade seasoning, steam them to perfection and invite plenty of friends over to enjoy the bounty.
Provided by Food Network Kitchen
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Rinse the crabs with cool water and transfer to a large cooler. Top with ice and let sit until the crabs are still, about 1 hour.
- Meanwhile, to make the seafood seasoning, grind the bay leaves in a spice grinder until finely ground. Transfer to a bowl and stir in the paprika, celery salt and cayenne.
- Pour the beer into a 36-quart stockpot with a basket insert and add the vinegar, 2 tablespoons of the seafood seasoning and 6 cups water. Stir to combine. Add the steamer basket (the liquid should be below the basket), cover and bring to a boil over high heat.
- Put 12 crabs in a single layer, shell-side up, on the steamer rack. Sprinkle liberally with about 1/4 cup seafood seasoning. Repeat the process, layering and sprinkling, with the remaining crabs and seasoning. Cover and steam until the crabs are bright orange all over (there should be no traces of blue or green), 20 to 25 minutes.
- Transfer the crabs to a large platter or rimmed baking sheet--or spread them out directly on a table covered with butcher paper -- and serve with crab mallets for cracking the shells.
MARYLAND CRAB FEAST RECIPE
Maryland blue crabs are easy to cook, and easy to eat (once you learn how). These basic instructions will help you get your crabs on the table. Just make sure to start with live blue crabs, still frisky enough to try to bite you-anything less vigorous should be avoided.
Provided by Daniel Gritzer
Categories Quick and Easy
Time 30m
Yield Depends on the number of crabs
Number Of Ingredients 5
Steps:
- Add enough beer to the largest pot you own to reach a depth of roughly 1 inch. Pour in a generous splash of vinegar. The exact quantity isn't important; just give it a good little glug. (Note: You can also just use water to steam the crabs, if you want. The flavor difference will be subtle.)
- Set over high heat and bring to a boil. Cover pot and cook for 15 minutes. Check the crabs: They should be bright red and piping-hot when done. If they're not, cook for an additional 5 to 15 minutes, until crabs are bright red and no traces of blue remain.
- Remove crabs and repeat with any remaining crabs. Serve with distilled vinegar and drawn butter on newspaper-covered tables. Sides like corn on the cob , cornbread , and coleslaw are commonly served alongside.
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