Crab Boil Seasoning Recipes

ULTIMATE SEAFOOD BOIL

Steps:

• Make sure that all the seafood, herbs, and etc are nice and clean.
• Slice up 2 large lemons, and one large onion, then toss them into a large pan.
• Toss in the Italian parsley, fresh thyme, dill, and cloves of garlic.
• Now add in 1 stick of salted butter, 1 tbsp of apple cider vinegar, and 2 tablespoons of creole seasoning in the large pot.
• Pour in 16 cups of cool water, and place the pot over high heat.
• Bring the water to a boil, then turn the heat down to medium high.
• Let cook for 45 minutes.
• Reduce the heat to medium.
• Now fish out all the herbs and etc ( or as much as you can).
• Add in the andouille sausage, and corn. Let cook for 15 minutes.
• Next add in the potatoes, and cook for 10 minutes.
• Start adding in the crab legs & claws, and the lobster tails. Cook for 15 minutes.
• Now toss in the shrimp, and turn the heat off!
• Let sit for 10 minutes.
• While the seafood boil is sitting, we can make our creole spiced garlic sauce.
• Combine the butter, minced garlic, hot sauce, lemon juice, creole seasoning, paprika, and parsley flakes into a sauce pan, and place it over medium heat.
• Once the butter is melted, stir the ingredients, and reduce the heat to low.
• Let cook for 10 minutes.
• You can pour the sauce over the seafood boil, or use to dip!
• Enjoy!

LOUISIANA CRAB BOIL

Steps:

• Rinse your Crabs off and place them in a large ice chest with the plug unplugged, so the crabs don't drown from melted ice. Pour 1 bag of ice over the crabs. This step is necessary. Pouring ice over the Crabs and immersing them will cause them to be dormant, so they don't lose their claws. Let the crabs sit on the ice for at least 1 hour before cooking them.
• d="instruction-step-2″>2. Pour 7 gallons of water into the boiling pot, add the bag of seasoning, the bottle of liquid seasoning, and lemon juice in the pot. Stir seasonings, then place the sausage, potatoes (we boil the potatoes in the netted bag it comes in), mushrooms, onions, garlic, lemons in the strainer basket and place into the boiling pot until the water comes to a boil.
• d="instruction-step-3″>3. Once the water comes to a boil, lift the strainer basket out of the water then pour the crabs into the basket and place back into the water.
• d="instruction-step-4″>4. Add the Corn and Celery to the pot. Doesn't it look delicious? You can use any sausage you like. And omit anything you don't like.
• nstruction-step-5″>5. Let the crabs and the other ingredients in the boiling pot cook for 10 minutes once they come to a boil.
• nstruction-step-6″>6. Once the Blue Crabs and the other ingredients are finished cooking turn off the propane burner and pour the remaining bag of ice into the pot. Let the crabs sit in the pot for 20 minutes before removing them from the pot. * Please keep children and animals away from the pot when cooking and when removing hot food.
• nstruction-step-7″>7. Using thick gloves or oven mitts carefully remove the strainer basket from the pot and pour the contents of the basket onto a table covered with newspaper or pour everything onto a seafood cooling rack.
• nstruction-step-8″>8. Turn the crab's belly side up. This keeps the juice from leaking out which keeps the crabs from drying out. Feeds 4-6 people depending on how much they eat! Make sure to grab lots of paper towels and your favorite beverage before sitting down to eat your Crabs. Enjoy!

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.

OLD BAY® SEAFOOD BOIL

Steps:

• Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. 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.
• Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
• Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.

CRAB BOIL SPICE MIX

Steps:

• Gather the ingredients.
• Add the pickling spices , sea salt, mustard seeds, peppercorns, pepper flakes, celery seeds, chives, ginger, oregano, and bay leaves to the bowl of a food processor fitted with the metal blade. Pulse and process until the mixture forms a coarse powder. You could also use a blender, spice grinder, or mortar and pestle.
• Use spice blend immediately or store in an airtight container.

DADDY'S SHRIMP OR CRAB BOIL SEASONING SECRET

Steps:

• 1. First, place a small skillet on medium/medium hight heat. Add the chili powder cayenne, and cajun seasonings to the DRY skillet and toast, stirring constantly, until they become fragrant. This helps the spices to "bloom" and release their flavor.
• 2. SHRIMP: Place the raw, shell-on shrimp into a pot and rinse once with cool water, then just barely cover with fresh water. Place the pot on the stove, add all the spices and heat on medium high until the shrimp mixture starts to boil. Keep an eye on them at this point, stirring freguently, and they will be done as soon as they turn pinkish white and start to curl, about 3 to 5 minutes. You do not want to overcook them, or they will become rubbery. Immediately remove from heat and drain off the liquid, save for about a 1/4 cup. Add two cups of ice to a separate bowl and add the shrimp and reserved liquid, stirring for a few minutes to aid in cooling. My Dad always used to throw the steaming bowl of shrimp into the freezer to cool. You can serve them hot, warm, or chilled, shell on or off.
• 3. CRAB: Follow above cooking directions except cover raw crabs with an inch of cold water. Once the water boils, the crabmeat will turn opaque and the shells an orange shade, about 7 minutes. remove from water and serve hot.

CRAB BOIL & GARLIC BUTTER SAUCE

Steps:

• Pour the water and beer into a large stock pot. Turn on high heat so it can start to heat up.
• Add the old bay, onion powder, garlic powder, and paprika into the water. Mix well.
• While the liquid is heating in the stock pot peel your onion, put an "X" cut half way through the whole onion (You want the onion to remain whole) Add the onion to the pot.
• Peel the husks off of your corn on the cob, cut them in half or thirds, and add the pieces of corn on the cobb and your red potatoes to the stock pot.
• Cover your stockpot and let the corn and potatoes boil for 7-10 minutes.
• Rinse your crab legs off and add them to the stock pot after the 10 minutes has passed. Cover and boil the crab for 15 minutes. (If the crab legs aren't in the water add more to be sure the flavor gets in the crab meat) *If you decide to add shrimp pour in 7 minutes before the boil is over*
• Serve your crab boil in large bowls for easy access to the feast and ENJOY!

CRAB BOIL SEASONING MIX

Steps:

• Add all of the ingredients to the bowl of a food processor fitted with the metal blade.
• Pulsing, process until the mixture forms a coarse powder.
• Properly stored, covered and in a cool, dry place, this will last for months.

ZATARAIN'S COPYCAT CRAB BOIL MIX

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.

CRAB-BOIL SPICES

Steps:

• In a food processor combine all ingredients and pulse until mixture forms a coarse powder. Crab-boil spices keep in a well-sealed container for several months in a cool, dark place.

CRAB BOIL SEASONING

Steps:

• Measure out all of the ingredients and place in a bowl.
• Mix well until all the ingredients are well combined.
• Optionally, you can also use a blender or food processor to get rid of any lumps and balls.
• Pour the crab boil flavoring mix into bowl or an air tight container and use when and as desired.Mix well until all the ingredients are well combined.

CAJUN CRAB BOIL RECIPE

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.

DUNGENESS CRAB BOIL

Steps:

• 1. add water, salt and old bay to a large stock pot and bring to hard boil ( i use a 24 quart pot )
• 2. drop crab and return to a boil
• 3. boil 15 minutes, remove, let cool to touch. clean, crack and serve with lemon and butter. I prefer mine cold with a nice salad and a San Francisco sour dough baguette.