Best 5 Seafood Crab Shrimp And Lobster Boil And How To Open And Eat Recipes

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Dive into the culinary adventure of cooking a spectacular seafood boil featuring crab, shrimp, and lobster! This mouthwatering feast, often enjoyed during gatherings, combines the tantalizing flavors of the sea. With fresh seafood as the star ingredients, preparing this dish is an art form. The delicious aroma of steamed seafood infused with aromatic spices and herbs fills the air as you gather around a table spread with a vibrant array of delectable options. Discover the secrets to selecting the freshest seafood, preparing the flavorful broth, and mastering the art of cooking crab, shrimp, and lobster to perfection. Additionally, learn the techniques for opening these succulent crustaceans effortlessly, ensuring that you savor every bite of their tender and succulent meat.

Here are our top 5 tried and tested recipes!

SEAFOOD BOIL



Seafood Boil image

This seafood boil contains fresh shrimp, lobster, clams, crab, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that's perfect for feeding a crowd!

Provided by Sara Welch

Categories     Main

Time 30m

Number Of Ingredients 13

3 lemons (divided use)
1/2 cup Old Bay seasoning (plus more for garnish)
8 cloves garlic (smashed)
1 onion (peeled and cut into 6 pieces)
1 pound small Yukon gold potatoes (halved)
4 ears corn on the cob (cut into 3-4 inch pieces)
3 lobster tails
1 pound clams (scrubbed)
1 pound crab legs (pre-cooked)
1 pound smoked sausage (cut into 1 inch pieces, kielbasa or andouille are preferred)
1 pound shrimp (peeled and deveined (leave tails on))
3 tablespoons butter
2 tablespoons chopped parsley

Steps:

  • Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
  • Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
  • Add the potatoes to the pot and cook for 8 minutes.
  • Add the lobster tails and cook for 5 minutes.
  • Add the clams, crab, and corn, and cook for 5 minutes.
  • Add the shrimp and sausage and cook for 2-3 minutes.
  • Drain the seafood mixture from the pot, reserving 1 cup of the broth.
  • Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
  • Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

Nutrition Facts : Calories 479 kcal, Carbohydrate 36 g, Protein 45 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 450 mg, Sodium 1892 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT



Seafood (Crab, Shrimp and Lobster) Boil and How to Open and Eat image

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

Provided by Rita1652

Categories     Crab

Time 1h

Yield 20-24 serving(s)

Number Of Ingredients 17

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

Steps:

  • In 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.
  • When 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.
  • Strain into a large pot or bowl set aside and cover.
  • If needed add more beer or water into the cooking liquid.
  • Add lobster into pot and cook for 5 minutes.
  • Add clams for 1 minute add shrimp for 3-4 minutes, toss.
  • Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
  • Open a lobster-- To open a boiled or steamed lobster.
  • Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
  • Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
  • Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
  • Draw back flesh on upper end and pull off intestinal cord.
  • Break edge of large claws and remove meat.
  • Enjoy!
  • For the Crab--.
  • Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
  • Pry off the crabs "apron," the small flap on the underside, and discard it.
  • Next, 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.
  • Remove the gills (NOT EDIBLE) from each side and discard.
  • The 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.
  • The "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.
  • Snap crab body in half.
  • The 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.
  • To 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.
  • Before 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.
  • Be 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.

ANGELIC SHRIMP AND LOBSTER



Angelic Shrimp and Lobster image

Make and share this Angelic Shrimp and Lobster recipe from Food.com.

Provided by Kim127

Categories     Lobster

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons butter
3 garlic cloves, chopped
2 shallots, finely chopped
1 cup white wine
1 cup chicken broth
ground black pepper (to taste)
1 dash red pepper flakes
1 lb shrimp, peeled and deveined (medium to large)
1 lb cooked lobster meat, chopped
1 cup light cream
1 lb angel hair pasta
1/4 cup chopped fresh parsley

Steps:

  • In a large saute pan over medium heat, melt butter and saute garlic and shallots for 2 minutes.
  • Add wine, chicken broth, black pepper, and red pepper flakes and bring to a boil over medium-high heat until the liquid starts to reduce.
  • Add shrimp and cook about 5 minutes until opaque.
  • Add lobster just to heat through.
  • Reduce heat to simmer, add cream and turn off heat after 1-2 minutes.
  • Meanwhile, cook pasta according to package directions.
  • Drain.
  • Remove seafood from sauce and set aside.
  • Toss pasta with sauce.
  • Place seafood on top of pasta, sprinkle with parsley and serve.

KING CRAB AND SHRIMP BOIL



King Crab and Shrimp Boil image

My own adaptation of frogmore stew. An easy southern comfort dish...just throw it all in the pot! Serve in large bowls as a stew. Peel shrimp and crab as you eat.

Provided by kenzie02m

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 55m

Yield 4

Number Of Ingredients 10

6 quarts water, and more as needed
¼ cup seafood seasoning (such as Old Bay®), or to taste
1 pound small red potatoes
2 pounds king crab legs
2 cups chopped carrots
1 ½ cups chopped celery
12 pearl onions
1 pound spicy sausage links, cut into rounds
4 ears corn, husked
2 pounds unpeeled shrimp

Steps:

  • Bring 6 quarts water to a boil in a large stewing pot; add seafood seasoning. Cook potatoes in the seasoned water for 15 minutes.
  • Bring a separate pot of water to a boil; add seafood seasoning to taste. Cook crab legs until meat is tender, about 10 minutes.
  • Mix carrots, celery, and onions into potatoes; cook until vegetables are tender, about 10 minutes. Add sausage and corn and continue boiling for 5 minutes more. Add shrimp and transfer crab legs to same pot; cook until shrimp are cooked through and pink, 2 to 3 minutes.

Nutrition Facts : Calories 982.7 calories, Carbohydrate 47.6 g, Cholesterol 578.3 mg, Fat 47.3 g, Fiber 6.8 g, Protein 90.6 g, SaturatedFat 13.8 g, Sodium 3649.5 mg, Sugar 8.3 g

ONE POT SEAFOOD BOIL



One Pot Seafood Boil image

This recipe is based on Judi Caston's One Pot Clam Bake #40207. Even though this is cooked together in one pot the biggest surprise was that the ingredients maintained there own unique flavor. I made a double batch so that I could freeze the leftovers.

Provided by Wing-Man

Categories     One Dish Meal

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 17

1 large onion, chopped
6 garlic cloves, minced
4 tablespoons olive oil
1/4 teaspoon course black pepper
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon dried thyme
1/4 teaspoon dry basil
1/4 teaspoon dried parsley
2 cups dry white wine
21 ounces chicken broth
12 small red potatoes
2 -3 ears corn, cut into 1 to 2 inch pieces
1 lb smoked sausage, of your choice cut into 1 to 2 inch pieces (I used homemade andouille)
6 ounces raw crawfish tail meat (fresh or frozen)
6 ounces raw peeled shrimp (fresh or frozen)
6 ounces raw scallops (fresh or frozen,any combination can be used seafood, clams, mussels, lobsters)

Steps:

  • In a large pot (5 qt) over medium heat saute onion in olive oil until light brown.
  • add garlic, pepper flakes, pepper and salt, continue to saute for a few more minutes.
  • Add wine and cook until reduced by half (about 20 to 30 minutes).
  • Add broth.
  • From this point cover tightly.
  • Add potatoes and sausage, cook 10 minutes.
  • Add corn and herbs, continue to cook until corn is tender but crunchy.
  • Add seafood, starting with the items that take longest to cook.
  • Serve immediately in large bowls.
  • Serve with day or two old crusty bread (French etc.). You'll want to mop up all the juice.

Tips:

  • Choose fresh seafood: The fresher the seafood, the better it will taste. Look for seafood that is bright in color and has a mild, briny smell.
  • Prepare your seafood properly: Before cooking, clean and devein shrimp and lobster. Remove the claws and tails from lobster, and crack the claws with a lobster cracker.
  • Season your seafood well: Use a variety of seasonings to flavor your seafood, such as Old Bay seasoning, lemon pepper, garlic powder, and paprika.
  • Cook your seafood carefully: Do not overcook your seafood, or it will become tough and rubbery. Shrimp and lobster are cooked when they turn pink and opaque. Crab is cooked when the meat is firm and white.
  • Serve your seafood with your favorite sides: Some popular sides for seafood boils include corn on the cob, potatoes, and coleslaw.

Conclusion:

A seafood boil is a delicious and easy way to enjoy fresh seafood. By following these tips, you can ensure that your seafood boil is a success. So gather your friends and family, and enjoy a seafood feast!

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