Seafood Crab Shrimp And Lobster Boil And How To Open And Eat Recipes

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SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT



Seafood (Crab, Shrimp and Lobster) Boil and How to Open and Eat image

This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384

Provided by Rita1652

Categories     Crab

Time 1h

Yield 20-24 serving(s)

Number Of Ingredients 17

8 quarts water
1 (12 ounce) can beer
1 teaspoon hot pepper sauce (to taste)
1 head elephant garlic, smashed
4 lemons, halved
4 fresh bay leaves or 4 dried bay leaves
4 onions, quartered
6 ounces Old Bay Seasoning
1/4 cup salt
2 lbs kielbasa, sliced
1 lb andouille sausage
9 ears fresh corn, cleaned & broken into 2 (1/2 halved or 1/4 if large) or 3 lbs small potatoes (1/2 halved or 1/4 if large)
12 live crabs
2 dungeness crabs
5 lbs large shrimp
6 lobsters
2 dozen littleneck clams

Steps:

  • In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
  • When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
  • Strain into a large pot or bowl set aside and cover.
  • If needed add more beer or water into the cooking liquid.
  • Add lobster into pot and cook for 5 minutes.
  • Add clams for 1 minute add shrimp for 3-4 minutes, toss.
  • Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
  • Open a lobster-- To open a boiled or steamed lobster.
  • Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
  • Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
  • Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
  • Draw back flesh on upper end and pull off intestinal cord.
  • Break edge of large claws and remove meat.
  • Enjoy!
  • For the Crab--.
  • Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
  • Pry off the crabs "apron," the small flap on the underside, and discard it.
  • Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
  • Remove the gills (NOT EDIBLE) from each side and discard.
  • The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
  • The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
  • Snap crab body in half.
  • The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
  • To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
  • Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
  • Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.

KING CRAB AND SHRIMP BOIL



King Crab and Shrimp Boil image

My own adaptation of frogmore stew. An easy southern comfort dish...just throw it all in the pot! Serve in large bowls as a stew. Peel shrimp and crab as you eat.

Provided by kenzie02m

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 55m

Yield 4

Number Of Ingredients 10

6 quarts water, and more as needed
¼ cup seafood seasoning (such as Old Bay®), or to taste
1 pound small red potatoes
2 pounds king crab legs
2 cups chopped carrots
1 ½ cups chopped celery
12 pearl onions
1 pound spicy sausage links, cut into rounds
4 ears corn, husked
2 pounds unpeeled shrimp

Steps:

  • Bring 6 quarts water to a boil in a large stewing pot; add seafood seasoning. Cook potatoes in the seasoned water for 15 minutes.
  • Bring a separate pot of water to a boil; add seafood seasoning to taste. Cook crab legs until meat is tender, about 10 minutes.
  • Mix carrots, celery, and onions into potatoes; cook until vegetables are tender, about 10 minutes. Add sausage and corn and continue boiling for 5 minutes more. Add shrimp and transfer crab legs to same pot; cook until shrimp are cooked through and pink, 2 to 3 minutes.

Nutrition Facts : Calories 982.7 calories, Carbohydrate 47.6 g, Cholesterol 578.3 mg, Fat 47.3 g, Fiber 6.8 g, Protein 90.6 g, SaturatedFat 13.8 g, Sodium 3649.5 mg, Sugar 8.3 g

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Top Asked Questions

How do you cook shrimp and crab boil?
Peel shrimp and crab as you eat. Bring 6 quarts water to a boil in a large stewing pot; add seafood seasoning. Cook potatoes in the seasoned water for 15 minutes. Bring a separate pot of water to a boil; add seafood seasoning to taste.
How long does it take to boil a whole lobster?
The seafood ingredients in this recipe cook at different rates, so you’ll want to put the longest cooking items in the boil first, then add the others later on. Lobster: 8-12 minutes Clams: 5-10 minutes Crab: 6-8 minutes for pre-cooked crab, 20 minutes for raw crab
How do you cook seafood boil?
Start by adding potatoes to seasoned boiling water, then add sausage, next corn, add lobster and crab legs, cook for 5 minutes, then add shrimp and cook for about 3 or 4 minutes. More seafood can always be added to boiling water/broth. Broth can be held refrigerated for a few days. Appox. total boil time: 30 minutes.
How do you cook a lobster with clams and shrimp?
If needed add more beer or water into the cooking liquid. Add lobster into pot and cook for 5 minutes. Add clams for 1 minute add shrimp for 3-4 minutes, toss. Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce. Open a lobster-- To open a boiled or steamed lobster.

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