Mock Crayfish Recipe 45

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CRAWFISH BOIL RECIPE FOR 40 TO 45 POUNDS OF CRAWFISH



Crawfish Boil Recipe for 40 to 45 Pounds of Crawfish image

Provided by Food Network

Categories     main-dish

Yield about 40 pounds, 12 servings

Number Of Ingredients 5

2 sticks unsalted butter
1 (4.5 pound) bag Crawfish Crab and Shrimp Boil
5 pounds of #1 red potatoes, cleaned but not peeled
40 to 45 pounds live crawfish, cleaned
24 ears of corn, shucked and cut into halves

Steps:

  • Leaving the crawfish in the broth for a longer time results in more spiciness. Sprinkling additional spice mixture on the crawfish after draining also will increase the spiciness.
  • Crawfish Crab and Shrimp Boil: There are many manufacturers to choose from. This is a spice blend of salt, cayenne pepper, garlic powder, onion powder, lemon juice, and additional spices. Typically a bag of spice mix costs about $5.00. The brand used for the show was Lousiana Fish Fry Products Crawfish Crab and Shrimp Boil.
  • Instructions:
  • Place the cooking pot with its basket on the propane burner and fill with 11 gallons of water, about halfway. This should be about the right amount of water to protect against spillage when the potatoes or crawfish are added later. Add the 2 sticks of butter and 2/3 of the bag of Crawfish Crab and Shrimp Boil, and the 5 pounds of red potatoes. Cover and bring to a boil. Cook potatoes for 15 minutes and, while the potatoes are cooking, rinse the crawfish.
  • Place the bag of crawfish in 1 of the coolers, or, on the ground and hose down the bag until the water runs clear, about 5 minutes. Open the bag and pour the live crawfish into 1 of the coolers. With the drain of the cooler open, continue to rinse the crawfish for 5 minutes or until the water runs clear.
  • After the potatoes have cooked for 15 minutes, add the corn and continue cooking the corn and the potatoes for 15 minutes more. Remove a potato and test for doneness, continuing to cook, if needed. Remove the basket and dump the corn and potatoes into 1 of the coolers. Close the cooler in order to keep the corn and potatoes warm.
  • Pour the crawfish into the cooking basket and lower the basket into the pot. Bring to a boil and cook the crawfish for 15 minutes. Turn the heat off and allow the crawfish to simmer in the liquid for an additional 15 minutes.
  • Remove the crawfish and serve with the potatoes and corn. Traditionally, the crawfish is dumped onto a newspaper covered table (we used a door on 2 sawhorses). Additional spice mix can be sprinkled on the crawfish, if desired.
  • Variation: Some cooks add 1 to 2 pounds of sweet onions, peeled and cut in wedges, and/or the juice from 1 dozen lemons to the cooking liquid.
  • Variation: With proper ventilation, several pounds of shrimp could be cooked with approximately 1/2 to 1 cup of the spice mixture indoors. However, without proper ventilation the spice mixture fumes will overwhelm the typical house.

MOCK LOBSTER



Mock Lobster image

When I want a quick fish dinner, this is the mouthwatering recipe I turn to. My husband and I like the flavor so much that I serve it a couple times a month.-Gloria Jarrett, Loveland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 to 2 pounds cod or haddock
1-1/2 teaspoons salt
2 teaspoons seafood seasoning or paprika
3 tablespoons white vinegar
Melted butter
Lemon wedges

Steps:

  • Cut fillets into 2-in. x 2-in. pieces; place in a large skillet. Cover with water. Add salt and seafood seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain. , Cover with cold water. Add vinegar and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until fish flakes easily with a fork. Drain. Serve with melted butter and lemon.

Nutrition Facts : Calories 82 calories, Fat 1g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 872mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.

MOCK CRAYFISH RECIPE - (4/5)



mock crayfish Recipe - (4/5) image

Provided by saraneddie

Number Of Ingredients 7

choose fish for base
ketchup
mayonnaise
little bit vinegar
pinch garlic
tabassco sauce spritz
worcheshire sauce

Steps:

  • mix it all up

MOCK CRAYFISH RECIPE



Mock Crayfish Recipe image

Make and share this Mock Crayfish Recipe recipe from Food.com.

Provided by Wendys Kitchen

Categories     South African

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs very firm-fleshed white fish
2 lemons, quartered
1 bay leaf
1 pinch peppercorn
1/2 cup mayonnaise
1 tablespoon ketchup
1/2 teaspoon horseradish
2 -3 teaspoons pickle relish (sweet or dill)
1 pinch salt
1 pinch pepper

Steps:

  • Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
  • Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
  • Sauce:.
  • In bowl, whisk all ingredients together and pour over cooked, cooled fish.

Nutrition Facts : Calories 65.2, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 156.2, Carbohydrate 5.8, Fiber 0.4, Sugar 2.1, Protein 0.3

TRE'S CAJUN CRAWFISH MAQUE CHOUX (MOCK SHOE)



Tre's Cajun Crawfish Maque Choux (Mock Shoe) image

Make and share this Tre's Cajun Crawfish Maque Choux (Mock Shoe) recipe from Food.com.

Provided by Chief Teer

Categories     Cajun

Time 48m

Yield 6 serving(s)

Number Of Ingredients 12

6 slices bacon
1 lb cleaned crawfish tail
2 tablespoons butter
1 yellow onion, finely chopped
1 green bell pepper, finely chopped
1 jalapeno, finely chopped (optional)
3 garlic cloves, minced
4 cups corn kernels, frozen
2 tomatoes, peeled, seeded and chopped
1/8 teaspoon cayenne pepper, to taste
1/2 teaspoon cajun seasoning or 1/2 teaspoon creole seasoning, to taste
1 cup chicken broth

Steps:

  • Cook bacon in a frying pan until crisp.
  • Drain on paper towels, crumble and set aside.
  • Melt butter in the bacon fat over medium heat.
  • Add onion, bell pepper, jalapeno and garlic, saute for 5 minutes or until onion has softened.
  • Stir in corn, tomatoes, crawfish, cayenne and Cajun seasoning, cook 5 more minutes, stirring occasionally.
  • Add chick broth and bring to a boil, reduce heat to medium low and cook partially covered for 45 minutes or until all the liquid is absorbed, stirring occasionally.
  • Remove from heat.
  • Stir in crumbled bacon and serve.

Nutrition Facts : Calories 316.2, Fat 16, SaturatedFat 6.2, Cholesterol 106.4, Sodium 396.9, Carbohydrate 27.9, Fiber 3.8, Sugar 2.5, Protein 18.8

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