Crab Boil In Gitchi Gitchi Ila Sauce Recipes

CRAB BOIL IN GITCHI GITCHI ILA SAUCE

Steps:

• Fry onion, celery, garlic in butter until fragrant and soft in large gumbo pot.
• Take all the spices (rosemary, thyme, pepper, fennel seed, red pepper flakes) and crush them in a bullet or wt a pestle mortar.
• Pour in broth, and mix in the crushed spices, clam juice & tomato paste (I use knorr chicken bouillon powder mixed in water boiled for my broth, no salt needed if used).
• Place cover on pot and bring to a boil, reduce heat to low and simmer 1 hour, stirring occasionally.
• Stir wine into the broth and continue to simmer and occasionally stir for 1 hours.
• After 1 hour, add all of the seafood, sausage, potatoes & corn, let simmer for 1 hour.
• C'est si bon! Serve with the French Bread (sometimes I brown the bread with a little olive oil).

CLASSIC CRAB BOIL

Steps:

• Place first 7 ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a large stockpot, bring water, salt, lemon juice, cayenne and spice bag to a boil. Using tongs, add crab to stockpot; return to a boil. Reduce heat; simmer, covered, until shells turn bright red, about 15 minutes. , Using tongs, remove crab from pot. Run under cold water or plunge into ice water. Serve with melted butter and lemon wedges.

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.

CHESAPEAKE CRAB BOIL

Steps:

• Combine the beer, vinegar, Old Bay, and salt in a medium nonreactive bowl; set aside.
• Place a rack in the bottom of a large, deep, nonreactive kettle.
• Pile half the crabs on the rack and pour in half the beer mixture; add the remaining crabs and beer mixture.
• Set over med-high heat and bring to a boil; adjust the heat so the liquid bubbles gently, cover tight, and steam the crabs for 20-25 minutes or until they are bright red.
• Serve at once with melted butter and plenty of napkins.
• Don't forget to put out a large bowl to catch the crab shells.

CRAB BOIL

Steps:

• Bring a large pot of water to a boil; add potatoes, sausages, onions, corn, and seafood seasoning. Cook mixture at a boil until the potatoes are cooked through, about 30 minutes.
• Gently drop crabs into the boiling mixture; cook until the crabmeat is cooked through, at least 10 minutes. Drain water.

SPICY BOILED CRABS, SHRIMP, POTATOES, CORN, AND GARLIC

Steps:

• In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
• While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.)
• Add Zatarain's crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil.
• Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use Knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Old Bay seasoning.
• Return water to boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon Old Bay seasoning.
• Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.

ULTIMATE CRAB BOIL

Steps:

• When we have a small catch we usually will steam the crabs instead of boiling - this would simply mean you place the vinegar in the bottom of the pot and add 2 - 3 cups of water just to get a steam going - the vinegar helps the crab meat come out of the shell easier. Steam for approximately 27 minutes.
• If you were boiling, you would just add all the ingredients to the pot adding enough water to cover the crabs- bring to a boil and throw in the live crabs. Cook for 12 minutes, drain and allow to rest before devouring.
• The ingredients that are listed below the bay leaves are all done to taste, using anywhere between 1/4 tsp to 1 tablespoons.