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Cajun Crab Boil Featured

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MAKES ABOUT 6 SERVINGS

Courtesy of Loren Wood

 

·         4 quarts water

·         2 tablespoons distilled white vinegar

·         Crab Boil, recipe follows (see note)

·         4 bay leaves

·         4 dried chile peppers

·         3 sprigs fresh thyme

·         1 head garlic, cloves separated and

Peeled

·         ¼ cup sea salt

·         2 lemons, halved

·         12 fresh crabs

·         3 pounds new potatoes, scrubbed

clean

·         4 ears corn, shucked and cut into

thirds

·         1 (10-ounce) bag pearl onions,

peeled

·         1 (10-pound) bag ice

 

1. In a very large stockpot, bring 4

quarts water, vinegar, Crab Boil, bay

leaves, chiles, thyme, garlic, salt, and

lemons to a rolling boil over high heat.

Add crabs, potatoes, corn, and onions.

Return mixture to a rolling boil, and

cook for 5 minutes. Turn heat off, and

cover pot for 15 to 20 minutes.

 

2. Pour ice into pot. (This helps the

crabs absorb the seasonings and

prevents them from overcooking.) Let

crabs stand in water for at least 1 hour

before serving. Crabs can be served

warm or completely cooled.

 

CRAB BOIL

MAKES ABOUT 1 CUP

·         ¼ cup yellow mustard seeds

·         3 tablespoons coriander seeds

·         2 tablespoons sea salt

·         2 tablespoons dill sprigs

·         2 tablespoons whole allspice

·         1 tablespoon crushed red pepper

·         1 tablespoon black peppercorns

·         1 teaspoon cayenne pepper

 

1. In a small bowl, combine all ingredients.

On a large square of cheesecloth

or muslin, pile mixture in the center.

Bring cloth up and around mixture;

secure with kitchen twine like a sachet.

 

Note

Instead of homemade Crab Boil, you

can substitute 1 (3-ounce) package

crab boil in a bag, such as Zatarain’s.

 

“HOLD ON THERE BUSTER”

When the crab comes out of the

shell, it’s soft. If you take it out

of the water then and there, it’s a

buster crab because it just busted

out of the shell. But you don’t

want that buster. You want it to

soak up the water and expand

for three hours, before the shell

becomes hard again.”

—CHEF ALEX PATOUT

 

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