Crab boil
A crab boil is a social event where boiled crabs are eaten, a kind of seafood boil.
Louisiana and New Orleans
Boiled seafood in southern Louisiana tends to be spicier than that found in other parts of the country. Homemade crab boil recipes call for abundant amounts of hot sauce, cayenne pepper, salt, bay leaf, lemon, and garlic. Mustard seeds, coriander seeds, and allspice are popular extra options. Many people will start with a commercial crab boil product and then supplement it with extra pepper. The leading commercial product is Zatarain's which comes in two forms.[1] One is a mesh bag with seasonings inside that will steep into the water. The second is a liquid concentrate that can be added directly to the water. The concentrate form can also be used as a flavor enhancer for soups. Other regional crab boil companies are Tony Chachere's, and Rex Crab Boil. Note that even when boiling shrimp or crawfish, most recipes call for adding crab boil packets as a seasoning.
Carolinas
The Lowcountry boil, Tidewater boil, and Frogmore Stew are variations on the same theme in North and South Carolina.
References
- ^ "Seafood boil seasoning". Gumbopages.com. 2007-04-04. Retrieved 2013-01-11.
External links
- SC Beaufort Stew
- Louisiana Crab boil
- Zatarain's Crab boil[permanent dead link]
- Rex's Home Page
- Mild Carolina boil
- Spicy Carolina boil
- v
- t
- e
- Angelica
- Basil
- Holy
- Thai
- Lemon
- Bay leaf
- Indian bay leaf (tejpat)
- Boldo
- Borage
- Chervil
- Chives
- Cicely
- Coriander leaf / Cilantro
- Bolivian
- Vietnamese (rau răm)
- Culantro
- Cress
- Curry leaf
- Dill
- Epazote
- Hemp
- Hoja santa
- Houttuynia cordata (giấp cá)
- Hyssop
- Jimbu
- Kinh gioi (Vietnamese balm)
- Kkaennip
- Lavender
- Lemon balm
- Lemon grass
- Lemon myrtle
- Lemon verbena
- Limnophila aromatica (rice-paddy herb)
- Lovage
- Marjoram
- Mint
- Mugwort
- Mitsuba
- Oregano
- Parsley
- Perilla
- Rosemary
- Rue
- Sage
- Savory
- Sanshō leaf
- Shiso
- Sorrel
- Tarragon
- Thyme
- Woodruff
- Aonori
- Ajwain
- Alligator pepper
- Allspice
- Amchoor
- Anise
- Asafoetida
- Peppercorn (black/green/white)
- Brazilian pepper
- Camphor
- Caraway
- Cardamom
- Cassia
- Celery powder
- Celery seed
- Charoli
- Chenpi
- Chili
- Cinnamon
- Clove
- Coriander seed
- Cubeb
- Cumin
- Deulkkae
- Dill / Dill seed
- Fennel
- Fenugreek
- Fingerroot
- Galangal
- Garlic
- Ginger
- Aromatic ginger
- Golpar
- Grains of paradise
- Grains of Selim
- Horseradish
- Japanese pricklyash
- Juniper berry
- Kokum
- Korarima
- Dried lime
- Liquorice
- Litsea cubeba
- Long pepper
- Mango-ginger
- Mastic
- Mahleb
- Mustard
- Nigella
- Njangsa
- Nutmeg
- Onion powder
- Paprika
- Peruvian pepper
- Pomegranate seed
- Poppy seed
- Radhuni
- Rose
- Saffron
- Sarsaparilla
- Sassafras
- Sesame
- Shiso
- Sichuan pepper (huājiāo)
- Sumac
- Tamarind
- Tasmanian pepper
- Tonka bean
- Turmeric
- Uzazi
- Vanilla
- Voatsiperifery
- Wasabi
- Yuzu zest
- Zedoary
- Zereshk
- Zest
- Adjika
- Advieh
- Baharat
- Beau monde seasoning
- Berbere
- Bouquet garni
- Buknu
- Chaat masala
- Chaunk
- Cinnamon sugar
- Crab boil
- Curry powder
- Doubanjiang
- Douchi
- Duqqa
- Fines herbes
- Five-spice powder
- Garam masala
- Garlic powder
- Garlic salt
- Gochujang
- Harissa
- Hawaij
- Herbes de Provence
- Húng lìu
- Idli podi
- Italian seasoning
- Jamaican jerk spice
- Khmeli suneli
- Lemon pepper
- Mitmita
- Mixed spice
- Montreal steak seasoning
- Mulling spices
- Old Bay Seasoning
- Panch phoron
- Persillade
- Powder-douce
- Pumpkin pie spice
- Qâlat daqqa
- Quatre épices
- Ras el hanout
- Recado rojo
- Sharena sol
- Shichimi
- Tabil
- Tajin
- Tandoori masala
- Thuna paha
- Vadouvan
- Yuzu koshō
- Za'atar
- Culinary
- By region