NEW ORLEANS CRAB BOIL RECIPES

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DUNGENESS CRAB BOIL RECIPE | FOOD NETWORK



Dungeness Crab Boil Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 24

2 Tablespoons black peppercorns
2 Tablespoons kosher salt
2 cups dry white wine
4 sprigs rosemary
Water, as needed
4 live Dungeness crabs, each 1 1/2 to 2 1/2 pounds or 3 pounds
Drawn Butter, for serving, recipe follows
Tarragon Aioli, for serving, recipe follows
Aioli with Piment d'Espelette, for serving, recipe follows
1/2 c. butter
2 small cloves garlic
1/4 c. fresh tarragon leaves, removed from stem
1 egg yolk
1 lemon, juice and zest reserved 
3/4 c. plus 2 T. extra-virgin olive oil
Water, as needed
Kosher salt and black pepper
1 clove garlic, grated on a rasp
2 T. freshly squeezed lemon juice
1 tsp. coarse salt
1 large egg yolk
1/2 c. plus 1 T. olive oil
1/2 c. plus 1 T. canola oil
2 tsp. piment d'Espelette

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. 

AUTHENTIC NEW ORLEANS RED BEANS AND RICE RECIPE | ALLRECIPES



Authentic New Orleans Red Beans and Rice Recipe | Allrecipes image

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

Provided by Matt

Categories     Rice Side Dishes

Total Time 5 hours 30 minutes

Prep Time 20 minutes

Cook Time 5 hours 10 minutes

Yield 10 servings

Number Of Ingredients 15

1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups cooked white rice

Steps:

  • Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
  • Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
  • Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Nutrition Facts : Calories 465.1 calories, CarbohydrateContent 44.1 g, CholesterolContent 44.5 mg, FatContent 20.5 g, FiberContent 12.1 g, ProteinContent 25.9 g, SaturatedFatContent 7 g, SodiumContent 861.3 mg, SugarContent 2.9 g

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