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Snow Crab Seafood Boil
2024-04-16
https://www.metro.ca/userfiles/image/recipes/seafood-crabe-12288.jpg
PT15M
PT45M
PT1H00M
For the seasoning: in a medium-sized bowl, add smoked paprika, Old Bay seasoning, ground cayenne pepper, mustard powder, kosher salt, sugar, freshly ground black pepper, lightly toasted coriander seeds, and crushed dried thyme. Whisk together.For the spicy Cajun butter: add unsalted butter to a medium-sized saucepan. Heat over medium heat and let your butter melt completely.Add peeled garlic, cook for 2 to 3 minutes stirring often. Add smoked paprika and Old Bay seasoning. Mix and cook for another 30 seconds or until the spices are slightly toasted and fragrant.For the broth: take a very large pot and a perforated insert. Fill your pot with water until it slightly surpasses the top of your strainer inside. Place on a stove and heat over high heat to bring the water to a boil.For the vegetables: first, slice the lemons, halve the garlic heads, roughly chop the yellow onions, and peel and halve the corn cobs.For the sausage: cut two pounds of large cooked smoked sausage into 2 to 3-inch segments.For the seafood: divide your crab into two large claws. For your mussels, cover them with water and let them sit for 8 minutes, then drain the water. Refill to cover again, gently stir, and drain. Once more, refill and drain for a total of two rinses.Once your water is hot, add your lemon slices, onions, garlic, and bay leaves. Using a strainer, gently stir your water.Then add your seasoning for broth and hot sauce, stirring well. Taste and season to your liking.Once your water is boiling, add the red potatoes to the pot and let them cook for 10 to 15 minutes or until almost cooked. Once your potatoes are ready, add the sausage, mussels, crab legs, head-on shrimp; gently stirring.Lightly cover and reduce the temperature. Let your pot gently boil for 10 minutes. Once this time has passed, immediately turn off the heat and add the corn. Stir gently once more and let the corn sit in the mixture for 5 minutes or until heated through.On your table, lay out butcher paper or newspaper to cover the surface. Carefully lift your pot and drain your broth from its liquid. Then pour your broth over your entire table. Serve with your spicy butter.Source : Amine Laabi
8
0
0
0
0
Seasoning for Broth :
1/3 cup smoked paprika
3/4 cup OLD BAY Seasoning For Seafood
3 tablespoons ground cayenne pepper
2 tablespoons mustard powder
3,5 tablespoons kosher salt
2 tablespoons Sugar
3 tablespoons ground black pepper
1 tablespoon ground coriander
2 tablespoons dried thyme
Spicy cajun butter:
1 lb unsalted butter
12 cloves garlic, minced
3 tablespoons seasoning for broth
1 tablespoon smoked paprika
2 tablespoons OLD BAY Seasoning For Seafood
Broth :
water
2 lemons, sliced
2 heads Garlic, halved
2 yellow onions yellow onions, roughly chopped
6 ears of corn ears of corn, peleed and halved
2 lb cooked smoked sausage
4 snow crabs
2.5 lb mussels
5 leaves bay
Seasoning for Broth :
Salt, to taste
2 tablespoons hot sauce
15 whole red potatoes
2 lb head-on shrimp
Snow Crab Seafood Boil
8
Main course
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME
Ingredients
-
Seasoning for Broth :
-
1/3 cup
smoked paprika
-
3/4 cup
OLD BAY Seasoning For Seafood
-
3 tablespoons
ground cayenne pepper
-
2 tablespoons
mustard powder
-
3,5 tablespoons
kosher salt
-
2 tablespoons
Sugar
-
3 tablespoons
ground black pepper
-
1 tablespoon
ground coriander
-
2 tablespoons
dried thyme
-
Spicy cajun butter:
-
1 lb
unsalted butter
-
12
cloves garlic, minced
-
3 tablespoons
seasoning for broth
-
1 tablespoon
smoked paprika
-
2 tablespoons
OLD BAY Seasoning For Seafood
-
Broth :
-
water
-
2
lemons, sliced
-
2 heads
Garlic, halved
-
2
yellow onions yellow onions, roughly chopped
-
6
ears of corn ears of corn, peleed and halved
-
2 lb
cooked smoked sausage
-
4
snow crabs
-
2.5 lb
mussels
-
5 leaves
bay
-
Seasoning for Broth :
-
Salt, to taste
-
2 tablespoons
hot sauce
-
15
whole red potatoes
-
2 lb
head-on shrimp
Preparation
For the seasoning: in a medium-sized bowl, add smoked paprika, Old Bay seasoning, ground cayenne pepper, mustard powder, kosher salt, sugar, freshly ground black pepper, lightly toasted coriander seeds, and crushed dried thyme. Whisk together.
For the spicy Cajun butter: add unsalted butter to a medium-sized saucepan. Heat over medium heat and let your butter melt completely.
Add peeled garlic, cook for 2 to 3 minutes stirring often. Add smoked paprika and Old Bay seasoning. Mix and cook for another 30 seconds or until the spices are slightly toasted and fragrant.
For the broth: take a very large pot and a perforated insert. Fill your pot with water until it slightly surpasses the top of your strainer inside. Place on a stove and heat over high heat to bring the water to a boil.
For the vegetables: first, slice the lemons, halve the garlic heads, roughly chop the yellow onions, and peel and halve the corn cobs.
For the sausage: cut two pounds of large cooked smoked sausage into 2 to 3-inch segments.
For the seafood: divide your crab into two large claws. For your mussels, cover them with water and let them sit for 8 minutes, then drain the water. Refill to cover again, gently stir, and drain. Once more, refill and drain for a total of two rinses.
Once your water is hot, add your lemon slices, onions, garlic, and bay leaves. Using a strainer, gently stir your water.
Then add your seasoning for broth and hot sauce, stirring well. Taste and season to your liking.
Once your water is boiling, add the red potatoes to the pot and let them cook for 10 to 15 minutes or until almost cooked. Once your potatoes are ready, add the sausage, mussels, crab legs, head-on shrimp; gently stirring.
Lightly cover and reduce the temperature. Let your pot gently boil for 10 minutes. Once this time has passed, immediately turn off the heat and add the corn. Stir gently once more and let the corn sit in the mixture for 5 minutes or until heated through.
On your table, lay out butcher paper or newspaper to cover the surface. Carefully lift your pot and drain your broth from its liquid. Then pour your broth over your entire table. Serve with your spicy butter.
Source : Amine Laabi
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
