|Name:||Shrimp, Crab, Crawfish Boil||Contributor:||Martin Golding|
|Description:||Shrimp, Crab, Crawfish boil||Posted:||1994-09-26|
|Key words:||shrimp, crab, crawfish||Category:||Main Dishes|
|Ingredients:||1 c salt
juice of 2 large, fresh lemons (about 6 Tbsp)
3/4 tsp Tabasco
1 tsp allspice
10 whole cloves
4 sprigs fresh or 1 tsp dried thyme
5 whole bay leaves, broken in half
1 tsp celery seed
1/2 tsp dry mustard
1-1/2 tsp freshly ground black pepper
|Preparation:||Bring 4 quarts water to a boil with all the ingredients.
Boil shrimp 5 to 7 minutes, crawfish about 10 minutes, crabs 15 to 20
|Notes:||From "The New Orleans Cookbook", Rima and Richard Collin
> >(2) I abuse boil a _lot_.
Brett asked the obvious question:
> Where would be a good place to find boil?
Most good seafood stores will have it occasionally. Unfortunately, we haven't found a store that has it all the time. Our usual (and the most stocked) brand is Zatarain's Liquid Crab Boil (since I happen to have "The New Orleans Cookbook" immediately to hand here at the office, I can verify that it's "Crab Boil" and not "Seafood Boil").
> Is it something I would have to make?
For its Officially Authorized Purpose, you can make a batch of the dry (recipe attached). But when using it in Ways Not Intended by the Manufacturer, the Warranty is Void... no, that wasn't the question... making or finding the liquid extracts is beyond at least my culinary skills.
Boil happy; don't let the lobsters vote.