ZATARAIN'S COPYCAT CRAB BOIL MIX RECIPE - FOOD.COM
Zatarains was the real thing and boxes of it were found in just about every home in New Orleans. We also like to add 2-3 lemons, quartered, to the water. This is enough for 5lbs shrimp or a dozen blue swimmers.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients well, crushing slightly. Place all on a muslin or cheesecloth square, gather corners and tie securely.
- When the water for the seafood is boiling add the crab boil sachet along with plenty of salt. Continue boiling until the water takes on color before adding seafood.
Nutrition Facts : Calories 260.3, FatContent 15.4, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 27.7, CarbohydrateContent 34.5, FiberContent 16.2, SugarContent 2.7, ProteinContent 11.7
CREAMY SEAFOOD LASAGNE | SEAFOOD RECIPES | JAMIE OLIVER
It’s said that Italians don’t eat cheese and fish together, but I’ve often seen nonnas grating a wodge of Parmesan into a seafood risotto or a pot of pasta. And I thought, if they’re doing it, it must be good!
Total Time 1 hours
Yield 6
Number Of Ingredients 15
Steps:
- Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well.
- Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor – just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.
- Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There’s no secret to kneading – you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky.
- Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.
- It’s not the end of the world if you haven’t got a pasta machine, just use your rolling pin. The problem you’ll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You’ll be rolling your pasta into a more circular shape than you’ll get from a machine.
- If using a machine, make sure it’s firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips.
- Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again.
- Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.
- Work the dough through all the machine’s settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough.
- Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges.
- For the lasagne sheets needed in this recipe, keep rolling the pasta until it’s somewhere between the thickness of a beer mat and a playing card.
- Cut the pasta into 6 sheets of 8cm x 30cm, and cut the rest into 8cm x 12cm sheets. It dries faster than you might think, so don’t wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out.
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the béchamel sauce, place the milk and saffron in a saucepan and bring almost to the boil.
- In a second pan, melt 75g of the butter. Stir in the flour to make a paste and cook for 1 to 2 minutes, stirring frequently. Add the hot milk to the pan, a ladleful at a time, whisking as you go.
- Gently bring to the boil, then reduce the heat and simmer for around 5 minutes, stirring occasionally, until you have a thick, smooth sauce. Finely grate and stir in most of the Parmesan and season well.
- Scrub and debeard the mussels, discarding any that remain open when tapped. Halve the sole fillets lengthways, then thinly slice the salmon.
- Melt the remaining butter in a large, deep frying pan. Peel, finely slice and fry the garlic over a medium heat for 1 minute, or until golden.
- Add the rosemary sprigs and anchovies to the pan and fry for a few more minutes, or until the anchovies have dissolved.
- Add the mussels, shake the pan and cook, covered, for 3 to 4 minutes, or until the mussels have all opened (throw away any that haven’t after this time).
- Turn off the heat, then remove the mussels from their shells, putting the meat back into the pan (discard the shells). Stir to coat in the garlicky juices, discard the rosemary sprigs, then stir the mussel mixture through the béchamel sauce.
- Grease 6 individual baking dishes (measuring about 12cm x 16cm each) with a little oil and bring a large pan of salted water to the boil.
- Cook the sheets of pasta, a few pieces at a time, for about 1 minute. Remove with tongs and spread over a clean tea towel to drain.
- To assemble, place a long sheet of lasagne across each dish so that it overhangs the sides. Add a mixed layer of lemon sole and salmon, then spoon over a layer of the béchamel. Top with a smaller rectangle of pasta.
- Repeat until you get to the last of the béchamel sauce, then fold over the overhanging pasta to enclose. Top each lasagne with a king prawn, then scatter over the remaining Parmesan. Bake for 25 minutes, or until golden and bubbling at the edges. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 755 calories, FatContent 33.8 g fat, SaturatedFatContent 15.6 g saturated fat, ProteinContent 56.8 g protein, CarbohydrateContent 55.6 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
More about "seafood boil mix recipes"
SEAFOOD GRATIN RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 0 minutes
Category side-dish
Cuisine french
Reviews 4.7
Total Time 1 hours 0 minutes
Category side-dish
Cuisine french
- Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
See details
ZATARAIN'S COPYCAT CRAB BOIL MIX RECIPE - FOOD.COM
Zatarains was the real thing and boxes of it were found in just about every home in New Orleans. We also like to add 2-3 lemons, quartered, to the water. This is enough for 5lbs shrimp or a dozen blue swimmers.
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 260.3 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 260.3 per serving
- When the water for the seafood is boiling add the crab boil sachet along with plenty of salt. Continue boiling until the water takes on color before adding seafood.
See details
CREAMY SEAFOOD LASAGNE | SEAFOOD RECIPES | JAMIE OLIVER
It’s said that Italians don’t eat cheese and fish together, but I’ve often seen nonnas grating a wodge of Parmesan into a seafood risotto or a pot of pasta. And I thought, if they’re doing it, it must be good!
From jamieoliver.com
Total Time 1 hours
Calories 755 calories per serving
From jamieoliver.com
Total Time 1 hours
Calories 755 calories per serving
- Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well.
- Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor – just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.
- Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There’s no secret to kneading – you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky.
- Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.
- It’s not the end of the world if you haven’t got a pasta machine, just use your rolling pin. The problem you’ll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You’ll be rolling your pasta into a more circular shape than you’ll get from a machine.
- If using a machine, make sure it’s firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips.
- Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again.
- Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.
- Work the dough through all the machine’s settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough.
- Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges.
- For the lasagne sheets needed in this recipe, keep rolling the pasta until it’s somewhere between the thickness of a beer mat and a playing card.
- Cut the pasta into 6 sheets of 8cm x 30cm, and cut the rest into 8cm x 12cm sheets. It dries faster than you might think, so don’t wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out.
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the béchamel sauce, place the milk and saffron in a saucepan and bring almost to the boil.
- In a second pan, melt 75g of the butter. Stir in the flour to make a paste and cook for 1 to 2 minutes, stirring frequently. Add the hot milk to the pan, a ladleful at a time, whisking as you go.
- Gently bring to the boil, then reduce the heat and simmer for around 5 minutes, stirring occasionally, until you have a thick, smooth sauce. Finely grate and stir in most of the Parmesan and season well.
- Scrub and debeard the mussels, discarding any that remain open when tapped. Halve the sole fillets lengthways, then thinly slice the salmon.
- Melt the remaining butter in a large, deep frying pan. Peel, finely slice and fry the garlic over a medium heat for 1 minute, or until golden.
- Add the rosemary sprigs and anchovies to the pan and fry for a few more minutes, or until the anchovies have dissolved.
- Add the mussels, shake the pan and cook, covered, for 3 to 4 minutes, or until the mussels have all opened (throw away any that haven’t after this time).
- Turn off the heat, then remove the mussels from their shells, putting the meat back into the pan (discard the shells). Stir to coat in the garlicky juices, discard the rosemary sprigs, then stir the mussel mixture through the béchamel sauce.
- Grease 6 individual baking dishes (measuring about 12cm x 16cm each) with a little oil and bring a large pan of salted water to the boil.
- Cook the sheets of pasta, a few pieces at a time, for about 1 minute. Remove with tongs and spread over a clean tea towel to drain.
- To assemble, place a long sheet of lasagne across each dish so that it overhangs the sides. Add a mixed layer of lemon sole and salmon, then spoon over a layer of the béchamel. Top with a smaller rectangle of pasta.
- Repeat until you get to the last of the béchamel sauce, then fold over the overhanging pasta to enclose. Top each lasagne with a king prawn, then scatter over the remaining Parmesan. Bake for 25 minutes, or until golden and bubbling at the edges. Let stand for 5 minutes before serving.
See details
SEAFOOD GRATIN RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 0 minutes
Category side-dish
Cuisine french
Reviews 4.7
Total Time 1 hours 0 minutes
Category side-dish
Cuisine french
- Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
See details
SEAFOOD BOIL OVEN RECIPE - COOKING WITH TAMMY.RECIPES
May 30, 2020 · Seafood Boil Oven Recipe! King Cab Legs, Snow Crab, Jumbo Shrimp, Sausage, Corn And Potatoes. Seasoned with over 9 Creole seasonings to bring out only the best flavors in any seafood boil. This Seafood Boil Foil Packet Recipe is universal. Place it …
From cookingwithtammy.recipes
From cookingwithtammy.recipes
See details
OLD BAY® SEAFOOD BOIL RECIPE | ALLRECIPES
Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes. Advertisement
From allrecipes.com
From allrecipes.com
See details
SEAFOOD BOIL WITH EGGS - BEST SEAFOOD BOIL RECIPE! - OH SO ...
Nov 17, 2021 · Now normally, seafood boil recipes include corn on the cob and potatoes, however, to make this seafood boil keto approved these were left out and replaced with fresh cucumber slices and boiled eggs. The recipe still tastes great and so, you should definitely give this seafood boil …
From ohsofoodie.com
From ohsofoodie.com
See details
LOUISIANA SEAFOOD BOIL RECIPE | LOUISIANA TRAVEL
Add the oil, onions, celery, lemons, garlic, bay leaves, Zatarain’s crab boil spice mix, salt and bring to a boil over high heat. Boil for 10 minutes. Add the potatoes and artichokes and boil for 5 minutes. Add the crabs and boil for 15 minutes. Add the corn and boil for 5 minutes. Add the shrimp and boil …
From louisianatravel.com
From louisianatravel.com
See details
SPICY CAJUN SEAFOOD BOIL - TASTEFUL SELECTIONS
Fill a four gallon stockpot ⅔ full with water and bring to a boil over high heat. In a small bowl, combine all of the Cajun seasoning ingredients and set aside. To the stockpot, add potatoes, garlic, onion, 6 lemon halves, salt and half of the seasoning mix. Cover and bring to a boil…
From tastefulselections.com
From tastefulselections.com
See details
SEAFOOD RECIPES | MARTHA STEWART
Flounder's largest cousin, halibut has a dense, firm, meaty flesh that needs little seasoning and stays intact when grilled. Experiment with this versatile fish with our collection of 17 recipes that run the gamut of cooking methods -- including steaming and roasting -- and mix …
From marthastewart.com
From marthastewart.com
See details
31 SEAFOOD RECIPES FOR CHRISTMAS GATHERINGS
Oct 24, 2018 · Seafood Cakes with Herb Sauce Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would …
From tasteofhome.com
From tasteofhome.com
See details
SEAFOOD MAIN DISHES | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
From allrecipes.com
See details
SEAFOOD MAIN DISHES | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
From allrecipes.com
See details
SHRIMP BOIL (WITH CAJUN BUTTER!) - THE BEST RECIPE - RASA ...
On high heat, bring the water to a rolling boil. Add the Old Bay Seasoning, follow by baby potatoes and corn. Cover the pot and boil for 8-10 minutes, or until the potatoes become tender. In the meantime, make the Cajun Butter by combining the melted butter with Cajun seasoning together. Stir to mix …
From rasamalaysia.com
From rasamalaysia.com
See details
A TRADITIONAL SCALLOP CHOWDER RECIPE
Dec 25, 2021 · Add the fish stock and bring to a boil; reduce the heat, cover, and simmer for 8 to 10 minutes, until the potatoes are tender. In a medium bowl, combine the flour, marjoram, pepper, and milk and mix …
From thespruceeats.com
From thespruceeats.com
See details
SEAFOOD BOIL OVEN RECIPE - COOKING WITH TAMMY.RECIPES
May 30, 2020 · Seafood Boil Oven Recipe! King Cab Legs, Snow Crab, Jumbo Shrimp, Sausage, Corn And Potatoes. Seasoned with over 9 Creole seasonings to bring out only the best flavors in any seafood boil. This Seafood Boil …
From cookingwithtammy.recipes
From cookingwithtammy.recipes
See details
OLD BAY® SEAFOOD BOIL RECIPE | ALLRECIPES
Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes. …
From allrecipes.com
From allrecipes.com
See details
SEAFOOD BOIL WITH EGGS - BEST SEAFOOD BOIL RECIPE! - OH SO ...
Nov 17, 2021 · Now normally, seafood boil recipes include corn on the cob and potatoes, however, to make this seafood boil keto approved these were left out and replaced with fresh cucumber slices and boiled eggs. The recipe still tastes great and so, you should definitely give this seafood boil …
From ohsofoodie.com
From ohsofoodie.com
See details
LOUISIANA SEAFOOD BOIL RECIPE | LOUISIANA TRAVEL
Add the oil, onions, celery, lemons, garlic, bay leaves, Zatarain’s crab boil spice mix, salt and bring to a boil over high heat. Boil for 10 minutes. Add the potatoes and artichokes and boil for 5 minutes. Add the crabs and boil for 15 minutes. Add the corn and boil for 5 minutes. Add the shrimp and boil …
From louisianatravel.com
From louisianatravel.com
See details
SPICY CAJUN SEAFOOD BOIL - TASTEFUL SELECTIONS
Fill a four gallon stockpot ⅔ full with water and bring to a boil over high heat. In a small bowl, combine all of the Cajun seasoning ingredients and set aside. To the stockpot, add potatoes, garlic, onion, 6 lemon halves, salt and half of the seasoning mix. Cover and bring to a boil…
From tastefulselections.com
From tastefulselections.com
See details
SEAFOOD RECIPES | MARTHA STEWART
Flounder's largest cousin, halibut has a dense, firm, meaty flesh that needs little seasoning and stays intact when grilled. Experiment with this versatile fish with our collection of 17 recipes that run the gamut of cooking methods -- including steaming and roasting -- and mix …
From marthastewart.com
From marthastewart.com
See details
31 SEAFOOD RECIPES FOR CHRISTMAS GATHERINGS
Oct 24, 2018 · Seafood Cakes with Herb Sauce Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, …
From tasteofhome.com
From tasteofhome.com
See details
SEAFOOD MAIN DISHES | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
From allrecipes.com
See details
SHRIMP BOIL (WITH CAJUN BUTTER!) - THE BEST RECIPE - RASA ...
On high heat, bring the water to a rolling boil. Add the Old Bay Seasoning, follow by baby potatoes and corn. Cover the pot and boil for 8-10 minutes, or until the potatoes become tender. In the meantime, make the Cajun Butter by combining the melted butter with Cajun seasoning together. Stir to mix …
From rasamalaysia.com
From rasamalaysia.com
See details
A TRADITIONAL SCALLOP CHOWDER RECIPE
Dec 25, 2021 · Add the fish stock and bring to a boil; reduce the heat, cover, and simmer for 8 to 10 minutes, until the potatoes are tender. In a medium bowl, combine the flour, marjoram, pepper, and milk and mix …
From thespruceeats.com
From thespruceeats.com
See details