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    You are in: Home / Recipes / Crab-Boil Potatoes Recipe
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    Crab-Boil Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Kerry G's Note:

    I first tried these delicious little potatoes while in New Orleans but did not think to get a recipe. I have adapted this recipe to match the taste as best I can. They are somewhat adaptable, you can adjust the spice level to your own preference - these are what I would consider a medium level (I ususally use a bit more spice b/c I like things spicy!)

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    Units: US | Metric

    • 3 lbs red potatoes
    • 1 tablespoon tony chachere's original creole seasoning (you could use regular salt)
    • 3 tablespoons liquid crab boil (or 1 bag of the dry kind)
    • 2 ounces hot sauce (not Tabasco- the flavor isn't right)


    1. 1
      Place the potatoes (I like mine cut up but you could keep them whole) in a pot and add just enough water to cover the potatoes. Add the crab boil.
    2. 2
      Bring the water to a rolling boil then add Tony Chacheres (or salt) and the hot sauce.
    3. 3
      Allow the potatoes to boil until they are fork-tender (5-10 minutes depending on the size of the potatoes and whether you cut them or left them whole).
    4. 4
      Drain the potatoes and allow them to sit for 5 minutes or so.
    5. 5
      You can serve these hot, or allow them to cool (the flavor gets stronger as they cool) and serve them at room temperature.

    Ratings & Reviews:


    Nutritional Facts for Crab-Boil Potatoes

    Serving Size: 1 (214 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 123.3
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 199.0 mg
    Total Carbohydrate 27.1 g
    Dietary Fiber 2.9 g
    Sugars 1.7 g
    Protein 3.2 g

    The following items or measurements are not included:

    crab boil

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