Crab Boil Spices

Top Review by Catfish Jimmy

Here's what worked for me and what didn't. FIrst, I love Old Bay and was looking for close to a copycat with this recipe. It isn't close. A little too much ginger flavor for me. I'll probably pull it out the next time I make it in favor of paprika. I also as suggested by other's halved the salt. And that worked for me when I put it in the gumbo. Soups tradtionally have tons of sodium, so the folks that are panicking about the salt can use less if they want. But I do like this spice recipe, a nice flavor, and you can really tell the freshness of it being newly made. I would say this is more of a cajun spice than a creole spice. I'll try 1 TBS of this recipe with 1/2 Cup of corn meal and 1/2 cup of flour when I do catfish next time. The recipe makes about an equivelent to a can of Old Bay. I did give it 5 stars so you know I won't throw it out. The gumbo I put this recipe in is really good just not what I'm used to. Thanks, Candie.

Ingredients Nutrition

Directions

  1. Add all of the ingredients to the bowl of a food processor fitted with the metal blade. Pulsing, process until the mixture forms a coarse powder.
  2. For cooking shrimp, add 1/4 cup of the spices, along with 2 teaspoons salt, to a large saucepan of boiling water or half water and half beer.
  3. For lobster or crab, use 1 part distilled white wine to 3 parts water.
  4. Add the seafood and cook for 2 minutes, or until just cooked through.
  5. Remove the seafood and serve or chill.

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