1/27 Photos of Seafood (Crab, Shrimp and Lobster) Boil and How to Open and Eat
This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384
My Private Note
Units: US | Metric
- 8 quarts water
- 1 (12 ounce) can beer
- 1 teaspoon hot pepper sauce (to taste)
- 1 head elephant garlic, smashed
- 4 lemons, halved
- 4 fresh bay leaves or 4 dried bay leaves
- 4 onions, quartered
- 6 ounces Old Bay Seasoning
- 1/4 cup salt
- 2 lbs kielbasa, sliced
- 1 lb andouille sausage
- 9 ears fresh corn, cleaned & broken into 2 (1/2 halved or 1/4 if large) or 3 lbs small potatoes (1/2 halved or 1/4 if large)
- 12 live crabs
- 2 dungeness crabs
- 5 lbs large shrimp
- 6 lobsters
- 2 dozen littleneck clams
- 1In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
- 2When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
- 3Strain into a large pot or bowl set aside and cover.
- 4If needed add more beer or water into the cooking liquid.
- 5Add lobster into pot and cook for 5 minutes.
- 6Add clams for 1 minute add shrimp for 3-4 minutes, toss.
- 7Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
- 8Open a lobster-- To open a boiled or steamed lobster.
- 9Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
- 10Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
- 11Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
- 12Draw back flesh on upper end and pull off intestinal cord.
- 13Break edge of large claws and remove meat.
- 15For the Crab--.
- 16Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
- 17Pry off the crabs "apron," the small flap on the underside, and discard it.
- 18Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
- 19Remove the gills (NOT EDIBLE) from each side and discard.
- 20The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
- 21The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
- 22Snap crab body in half.
- 23The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
- 24To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
- 25Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
- 26Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.
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Nutritional Facts for Seafood (Crab, Shrimp and Lobster) Boil and How to Open and Eat
Serving Size: 1 (624 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 430.2
- Calories from Fat 189
- Total Fat 21.0 g
- Saturated Fat 6.7 g
- Cholesterol 267.9 mg
- Sodium 3147.3 mg
- Total Carbohydrate 16.0 g
- Dietary Fiber 1.8 g
- Sugars 3.4 g
- Protein 42.3 g
The following items or measurements are not included:
Old Bay Seasoning