Spicy Crab Boil Recipe - Cooking Index
Spicy Crab Boil Recipe - Cooking Index
| 18 | Live blue crabs | |
| 2 tablespoons | 30ml | Crab-Boil Spices - (see recipe) |
| 1/2 tablespoon | 7.5ml | Cayenne |
| 1/4 cup | 59ml | Table salt |
| 2 | Lemons - quartered | |
| 1 | Onion - halved | |
| 3/4 lb | 340g / 11oz | Small potatoes - (abt 2" dia) |
| 1 | Garlic head - not separated | |
| Into cloves | ||
| 3 | Corn ears - shucked | |
| 1 tablespoon | 15ml | Crab-Boil Spices - or to taste, |
| For sprinkling over boiled seafood | ||
| French bread, for accompaniment |
In a kettle bring 5 gallons water to a boil.
While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.) Add 2 tablespoons Crab-Boil Spices, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil.
Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Crab-Boil Spices.
Serve with French bread.
This recipe yields 3 to 4 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9685) - from the TV FOOD - NETWORK
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