CAROLINA CRAB BOIL RECIPE: HOW TO MAKE IT
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
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
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, FatContent 12g fat (3g saturated fat), CholesterolContent 143mg cholesterol, SodiumContent 2206mg sodium, CarbohydrateContent 37g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 40g protein.
SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN ...
This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 20-24 serving(s)
Number Of Ingredients 17
Steps:
- In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
- When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
- Strain into a large pot or bowl set aside and cover.
- If needed add more beer or water into the cooking liquid.
- Add lobster into pot and cook for 5 minutes.
- Add clams for 1 minute add shrimp for 3-4 minutes, toss.
- Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
- Open a lobster-- To open a boiled or steamed lobster.
- Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
- Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
- Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
- Draw back flesh on upper end and pull off intestinal cord.
- Break edge of large claws and remove meat.
- Enjoy!
- For the Crab--.
- Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
- Pry off the crabs "apron," the small flap on the underside, and discard it.
- Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
- Remove the gills (NOT EDIBLE) from each side and discard.
- The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
- The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
- Snap crab body in half.
- The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
- To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
- Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
- Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.
Nutrition Facts : Calories 430.3, FatContent 21.1, SaturatedFatContent 6.8, CholesterolContent 267.9, SodiumContent 3147.3, CarbohydrateContent 16, FiberContent 1.9, SugarContent 3.5, ProteinContent 42.3
More about "liquid crab boil recipe recipes"
SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPE…
From food.com
Reviews 5.0
Total Time 1 hours
Calories 430.3 per serving
- Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.
CRAB CAKES RECIPE | ELLIE KRIEGER | FOOD NETWORK
Reviews 4.2
Total Time 40 minutes
Category appetizer
Calories 255 calorie per serving
- Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator until some of the liquid from the yogurt is released, about 30 minutes. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.
THE ORIGINAL OLD BAY® SHRIMP BOIL SHRIMP FEST | OLD BAY
From mccormick.com
Cuisine Coastal,
- Drain cooking liquid. Pour contents of pot into large serving bowl or platter or mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning if desired.
LINGUINE WITH CLAMS RECIPE | CLAMS RECIPES - FULTON FISH ...
Linguine with clams is the ultimate in comfort food. Briny, sweet clams tossed with pasta plus a little heat from red pepper flakes and garlic, it’s a restaurant favorite for good reason. Our classic recipe comes together in 15 minutes!
From fultonfishmarket.com
- 1. Boil pasta until al dente. 2. While pasta is cooking, melt the butter in a large skillet. Add garlic and red pepper flakes, if using, and cook for 1 minute, being careful not to burn the garlic or it will be bitter. Add the white wine or water, bring to a boil and cook to reduce the liquid by half, 2-3 minutes. 3. Add the clams, cover with a tight-fitting lid, and cook until the clams have opened, 6-8 minutes. Discard any clams that remain unopened. Season to taste with salt and pepper. 4. Add the drained pasta to the clams and cook on low heat, stirring continuously for 1 minutes, to finishing cooking the pasta in the sauce. Garnish with parsley and serve.
LOBSTER BISQUE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.5
- Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.
CRAB BOIL RECIPE | SHRIMP, SAUSAGE & CRAB | HEB.COM
From heb.com
LOUISIANA CRAB BOIL RECIPE - THIS OLE MOM
From thisolemom.com
CRAB BOIL WITH BEER AND OLD BAY RECIPE | SOUTHERN LIVING
From southernliving.com
LOUISIANA SHRIMP AND CRAB BOIL RECIPE - TODAY'S DELIGHT
From todaysdelight.com
SEAFOOD BOIL RECIPE | ALLRECIPES
From allrecipes.com
ZATARAIN'S® CONCENTRATED SHRIMP & CRAB BOIL | ZATARAIN'S
From mccormick.com
“OFFICIAL” CRAWFISH BOIL RECIPE - LOUISIANA FISH FRY
From louisianafishfry.com
DUNGENESS CRAB BOIL RECIPE | FOOD NETWORK
From foodnetwork.com
LOUISIANA CRAWFISH BOIL | ALLRECIPES
From allrecipes.com
CRAB BISQUE RECIPE | MYRECIPES
From myrecipes.com
THE ULTIMATE SEAFOOD BOIL | I HEART RECIPES
From iheartrecipes.com
CREAMY CRAB BISQUE - COPYKAT RECIPES
From copykat.com
OUR BEST CRAB RECIPES | FOOD & WINE
From foodandwine.com
SEAFOOD BOIL WITH CRAB, MUSSELS AND SHRIMP - BUTTER & BAGGAGE
From butterandbaggage.com
CRAB BOIL & GARLIC BUTTER SAUCE – JAMIESON DIARIES
From jamiesondiaries.com
SEAFOOD BOIL RECIPE WITH SMOKY SAUSAGE | DIETHOOD
From diethood.com
AWARD WINNING MARYLAND CREAM OF CRAB SOUP RECIPE - (3.7/5)
From keyingredient.com
SPAGHETTI WITH CRAB SAUCE RECIPE - HUNTER ANGLER GARDE…
From honest-food.net
ROASTED GARLIC-CHILE DUNGENESS CRAB WITH GARLIC NOODLES ...
From saveur.com
BOILED SNOW CRAB LEGS WITH OLD BAY SEASONING | RECIPE | MY ...
From enjoyyourcooking.com
AWARD WINNING MARYLAND CREAM OF CRAB SOUP RECIPE - (3.7/5)
From keyingredient.com
SPAGHETTI WITH CRAB SAUCE RECIPE - HUNTER ANGLER GARDENER COOK
From honest-food.net
ROASTED GARLIC-CHILE DUNGENESS CRAB WITH GARLIC NOODLES ...
From saveur.com
BOILED SNOW CRAB LEGS WITH OLD BAY SEASONING | RECIPE | MY ...
From enjoyyourcooking.com
BEST MARYLAND CRAB SOUP RECIPE EVER - DELISHABLY
From delishably.com
LIQUID SMOKE SLOW COOKER PULLED PORK RECIPE
From slowcookersociety.com
LOUISIANA SEAFOOD BOIL | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
SEAFOOD BOIL IN A BAG | REYNOLDS BRANDS
From reynoldsbrands.com