SEAFOOD BOIL
This seafood boil contains fresh shrimp, lobster, clams, crab, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that's perfect for feeding a crowd!
Provided by Sara Welch
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
- Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
- Add the potatoes to the pot and cook for 8 minutes.
- Add the lobster tails and cook for 5 minutes.
- Add the clams, crab, and corn, and cook for 5 minutes.
- Add the shrimp and sausage and cook for 2-3 minutes.
- Drain the seafood mixture from the pot, reserving 1 cup of the broth.
- Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
- Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.
Nutrition Facts : Calories 479 kcal, Carbohydrate 36 g, Protein 45 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 450 mg, Sodium 1892 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT
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
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.
CRAB OR SHRIMP ON CRACKERS
My mom has made these ever since I was little. We usually make these with crab meat, but you can use canned shrimp if you'd like. These are very easy and quick to make. I will sometimes make the mixture ahead of time and then just top on crackers and bake.
Provided by JenzyGirl
Categories Crab
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients except the cheese until mixture sticks together. Put enough mixture to cover cracker and top with a pinch of cheese. Place on a baking sheet and bake at 350 until cheese melts.
Nutrition Facts : Calories 37.8, Fat 0.3, Cholesterol 17.9, Sodium 355.4, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 7.8
LOBSTER IN PATTY SHELLS
An elegant meal for special occasions. I prefer Maine lobster from Boothbay Harbor but that is just me.
Provided by Aroostook
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter, add flour and stir well.
- Add and whisk in milk/cream slowly over medium heat, whisking constantly until thickened.
- Add lobster meat, pimento sliced fine, chives and salt.
- Serve in heated premade pastry shells (from the store or homemade).
- (May be sprinkle w/ a mild paprika for appearance only).
Nutrition Facts : Calories 259.3, Fat 24.2, SaturatedFat 15.2, Cholesterol 79, Sodium 536, Carbohydrate 8.2, Fiber 0.3, Sugar 0.2, Protein 3.2
LOBSTER AND ASPARAGUS WITH LEMON BUTTER SAUCE
Lobster with asparagus and lemon, how luscious can you get!Serves four as a main dish and 6-8 as an appetizer.
Provided by Fairy Nuff
Categories Lobster
Time 25m
Yield 4 serves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the lobster tails along each side of the underside with scissors.
- Pull the lobster flesh away from the shells and cut into thick slices.
- Top and tail the snow peas.
- Break off the woody end of the asparagus.
- Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm.
- Heat the butter in a pan, add green onions, lemon rind and juice.
- Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated through.
Nutrition Facts : Calories 182.4, Fat 14.1, SaturatedFat 4.5, Cholesterol 16, Sodium 61.8, Carbohydrate 12.4, Fiber 4.3, Sugar 4.6, Protein 5.8
LOBSTER IN MUSHROOM WINE SAUCE
Make and share this Lobster in Mushroom Wine Sauce recipe from Food.com.
Provided by Mysterygirl
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place tails in a pot of boiling water and pre-cook for 2 minutes.
- Remove from pot and ice down to stop the cooking process.
- After the lobster has rested in the ice for 15 minutes, remove meat from the tails, cut into large chunks.
- Set aside meat.
- Save tail shells for presentation.
- In a large skillet, melt butter.
- Sauté garlic and shallots for 3 minutes.
- Carefully add white wine and simmer until reduced by half.
- Add mushrooms and sauté till lightly.
- browned (4 to 5 minutes).
- Add heavy cream and bring to boil.
- Add partially cooked lobster meat and reduce heat to a simmer.
- Cook approximately 5 minutes, or until lobster meat is fully cooked and sauce is slightly thickened.
- Rinse lobster tail shell and place on dinner plate.
- Serve lobster over shell and garnish with sliced scallions.
Nutrition Facts : Calories 675.9, Fat 37.9, SaturatedFat 21.7, Cholesterol 310.4, Sodium 613.5, Carbohydrate 15.3, Fiber 0.6, Sugar 1, Protein 61.2
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