RECIPE FOR BOILING WATER RECIPES

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COPYCAT BOILING CRAB RECIPE RECIPE - FOOD.COM



Copycat Boiling Crab Recipe Recipe - Food.com image

This recipe attempts to recreate the Cajun crawfish recipe served at Vietnamese restaurants in Little Saigon like The Boiling Crab, Claws, or The Crawfish House. It's what's known as Asian fusion, and the recipes are kept top secret. Buy 1-2 pounds of crawfish per person.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

2 cups margarine
1 bag louisiana crawfish, Crab, and Shrimp boil
cayenne pepper
mccormick bayou cajun seasoning
lemon pepper
paprika
Old Bay Seasoning
louisiana hot sauce
8 garlic cloves, chopped
1 lemon, quartered
8 lbs crawfish, live
1 lb red potatoes, halved
8 ears white corn
1 lb smoked sausage, cut into 1-inch segments

Steps:

  • Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.
  • Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn and sausage (add potatoes, corn, and sausage 15 minutes prior to crawfish). While they are cooking make the sauce:.
  • Melt the margarine over low heat in a large saucepan. Add garlic and saute until translucent.
  • NOTE: This will get salty fast with the Cajun seasoning and Old Bay, so add them in tiny, tiny amounts. Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. then add more for spiciness), lemon pepper, paprika, and liberally add Louisiana Hot Sauce. When you have the mixture right, add a tiny bit of lemon juice (roughly 1/4 lemon).
  • Simmer for 10 minutes and check for flavor. Add more cayenne, paprika, or hot sauce as desired.
  • Drain the boiling water (or ladle out the crawfish, sausage, and vegetables) and mix the sauce in with them. Serve with hot crusty french bread.

Nutrition Facts : Calories 2196.5, FatContent 137.1, SaturatedFatContent 31.8, CholesterolContent 1311.5, SodiumContent 2932.7, CarbohydrateContent 56.8, FiberContent 7.3, SugarContent 8.8, ProteinContent 182

POACHED EGG RECIPE | JAMIE OLIVER RECIPES



Poached egg recipe | Jamie Oliver recipes image

Perfect poached eggs are a real joy, and easier than you think to get right.

Total Time 10 minutes

Yield 2

Number Of Ingredients 1

4 large free-range eggs

Steps:

    1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
    2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
    3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
    4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

Nutrition Facts : Calories 163 calories, FatContent 12.4 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 14.1 g protein, CarbohydrateContent 0.0 g carbohydrate, SugarContent 0.0 g sugar, SodiumContent 1.41 g salt, FiberContent 0.0 g fibre

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Perfect poached eggs are a real joy, and easier than you think to get right.
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    1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
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See details


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Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 258 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
    3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
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    6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
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