Paula Deens Boiled Crabs In Garlic Butter Recipes

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PAULA DEEN'S BOILED CRABS IN GARLIC BUTTER



Paula Deen's Boiled Crabs in Garlic Butter image

I got this from FoodTV. I get my crabs, live from the Asian market. Serve with tons of napkins as this is a messy dish but totally delicious.

Provided by riffraff

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

6 live blue crabs
2 tablespoons Old Bay Seasoning
2 tablespoons salt
1 cup butter
1/2 cup chopped fresh garlic
1 cup chopped fresh parsley leaves

Steps:

  • In a large pot drop crabs into boiling water, making sure water covers the crabs.
  • Add Old Bay and salt to boiling water and crabs.
  • Cook until crabs are red, approximately 10 minutes.
  • Let crabs cool to the touch.
  • Remove the lungs (they can be found by lifting the back shell up, they look like"fingers").
  • Leave any roe in there and also leave the claws attached.
  • Crack crabs down the middle, making 2 pieces of each crab.
  • In a deep skillet, melt the butter and add garlic and parsley (I always add a little Tony Cacheres or cayenne too).
  • Place the crabs in the butter mixture, coating them and then place on a platter.
  • Pour remaining butter from skillet onto the crabs before serving.
  • Serve with bread to sop up the extra butter on the platter.

Nutrition Facts : Calories 310, Fat 31.1, SaturatedFat 19.5, Cholesterol 97.7, Sodium 2612.5, Carbohydrate 4.4, Fiber 0.6, Sugar 0.2, Protein 5.1

PAULA DEEN LOW-COUNTRY BOIL



Paula Deen Low-Country Boil image

This is Paula Deen's recipe for a Low-Country Boil that was in the Women's Wold Magazine. I bought the magazine because the picture of this meal on the cover. Since I don't eat pork I used Turkey Kielbasa and it was delicious! Next time I will double the Kielbasa since it was the kids favorite part. Thank you Paula!

Provided by Maycat

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 lemon, quartered
Old Bay Seasoning
1 lb baby red potato, about 12
1 (12 ounce) package smoked sausage, such as andouille, cut into 4-inch-long pieces
6 ears fresh corn, shucked, cut in half
3 lbs large unpeeled shrimp (extra large or jumbo)
1/4 cup butter
1 garlic clove, minced
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
warm bread (optional)

Steps:

  • Fill large pot with enough water to cover ingredients. Over high heat bring to a boil; add lemon and 1 Tbs. Old Bay seasoning for each quart of water. Reduce heat to medium; add potatoes and sausage. Cook until potatoes start to soften, about 10 minutes.
  • Add corn; cook until almost tender, about 7 minutes. Add shrimp; cook until opaque and just cooked through, 2-3 minutes. Drain.
  • Meanwhile, in microwave-safe bowl, combine butter and garlic; microwave on High in 15 second intervals until melted. Stir in parsley. Serve Low-Country Boil with Butter mixture and warm bread, if desired. (I pour butter mixture over corn).

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