CAJUN CRAB BOIL RECIPE
Made with succulent Dungeness crab and snow crab, in addition to crawfish, red potatoes, and chunks of corn on the cob, this Cajun crab boil recipe is so tasty.
Provided by Petar Marshall,Mashed Staff
Categories dinner, lunch
Time 23m
Number Of Ingredients 8
Steps:
- Fill a large pot or large sauté pan with a tall lid halfway with water. Bring the water to a boil.
- Add in the Zatarain's seasoning, along with Cajun seasoning, depending on desired spice level. Steep the spices for 5 minutes.
- Cut the ears of corn into thirds, and cut the potatoes in half.
- Add the potatoes and corn into the water, then add in the crab and crawfish. Put the lid on, and allow it to boil for 10 minutes.
- Turn the heat off, and allow the boil to sit for 30 minutes.
- Once cooked, remove all of the ingredients from the pan, except for 2 cups of the remaining water. Spread the boil out onto newspaper or parchment paper.
- Add the 3 tablespoons of butter to the remaining water, turn on high heat, and allow it to reduce to a creamy sauce. Pour the sauce over the crab boil before serving.
Nutrition Facts : Calories 617 calories, Carbohydrate 70 g carbohydrates, Cholesterol 263 mg cholesterol, Fat 13 g fat, Fiber 8 g fiber, Protein 57 g protein, SaturatedFat 6 g saturated fat, ServingSize 0 g, Sodium 639 mg, Sugar 8 g, TransFat 0 g
HOT CAJUN-STYLE CRAB BOIL
A trip to Avery Island, La., the home of Tabasco sauce, inspired this Jacques Pépin recipe from 1994. A few years earlier, Paul McIlhenny, the fourth generation of his family to produce the hot sauce, served Mr. Pépin and his wife a bountiful crab boil. " People helped themselves," Mr. Pépin wrote, adding, "We washed the banquet down with plenty of cold beer." Here, he substitutes blue crab for crawfish, and kielbasa for the hot Cajun sausage. But whatever you use, keep Mr. Pépin's recommendation and have a beer alongside.
Provided by Jacques Pepin
Categories dinner, one pot, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place 2 gallons of water and the crab-boil seasoning in a large stockpot, cover and bring to a boil. (Note: This can be done a few hours ahead, set aside and brought back to a boil at serving time to intensify the stock flavor.) Add salt to taste.
- Add the onions and potatoes to the boiling stock, cover and bring the stock back to a boil. Boil gently for 10 minutes.
- Meanwhile, rinse the crabs well in a sink filled with cold water. Using metal tongs, lift the crabs from the sink, and after discarding any dead or smelly crabs, add them to the stockpot with the sausage and garlic. Bring the mixture back to a boil, and boil gently for 5 minutes.
- Add the corn, and bring the mixture back to a boil. Then, turn off the heat, and let the pot sit (up to 1 hour) until serving time.
- At serving time, drain off the stock, and arrange crab boil ingredients separately on a large platter. Serve with the hot mayonnaise (see following recipe), if desired.
Nutrition Facts : @context http, Calories 1075, UnsaturatedFat 27 grams, Carbohydrate 123 grams, Fat 48 grams, Fiber 15 grams, Protein 51 grams, SaturatedFat 16 grams, Sodium 2024 milligrams, Sugar 24 grams, TransFat 1 gram
CRAB BOIL
Steps:
- In a small stockpot, heat the oil over medium heat. Saute the artichokes, sausage and onions until lightly colored, about 5 minutes. Add 12 cups (3 quarts) water, the potatoes, crab boil spice mix, salt, hot sauce, pepper, bay leaves and jalapenos. Cover the pot and bring to a boil. Reduce the heat, add the corn and cover. Cook until the corn is tender, about 10 minutes. Add the crab and cook about 7 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with the Garlic Bread.
- Position an oven rack in the top of the oven and preheat the broiler.
- In a small bowl, mix the butter together with the Parmesan, parsley, garlic and scallions; add hot sauce, salt and pepper to taste. Spread the butter mixture on both halves of the baguette. Place on a sheet pan and toast under the broiler, about 2 minutes.
CAJUN BOIL ON THE GRILL
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. -Allison Brooks, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18x12-in. rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 509 calories, Fat 30g fat (7g saturated fat), Cholesterol 181mg cholesterol, Sodium 1302mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 40g protein.
GRILLED CAJUN SEAFOOD BOIL
Nothing says summertime better than a good old-fashioned seafood boil from Joy Wilson of Joy the Baker. This version removes the boil and takes it straight to the grill, creating personal pouches loaded with shrimp, potatoes, sausage and corn. It's simple and fun for backyard gatherings, and Reynolds Wrap® Heavy Duty Foil makes cleanup a breeze!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat a grill to about 375 degrees F.
- Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
- Arrange 4 (12x18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a clean work surface.
- Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
- Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
- Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.
Nutrition Facts : Calories 1051.8 calories, Carbohydrate 66.8 g, Cholesterol 451.1 mg, Fat 60.9 g, Fiber 7 g, Protein 60.6 g, SaturatedFat 20.8 g, Sodium 2934.8 mg, Sugar 5.7 g
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