I've been busy baking and candy-making but man cannot live on cookies alone so of course all the regular meals are being made! This is a yummy one I tossed together last week after I found crawfish on sale at the grocery store. I want to hurry and type this one out on my site so I can easily share it with my older daughter in case she wants to use this buttery garlic sauce for their seafood meal this Christmas Eve!
A normal "crab boil' or 'crawfish' boil is typically going to have a bunch of other 'stuff' added to it, like broken corn on the cob and sausage... neither of which we want. We just want the seafood, so that's what I make. Without extra ingredients, this comes together super fast too!
I serve this with wild long grain rice and garlic toast (to sop up the garlicky goodness) but serve it with whatever you like.
ALSO: this meal was just my husband and I so we only used the crawfish and mussels (in the photo above). I am making this next week when we have family here for the holidays and birthdays. I will be cooking for about 8 adults so I'm going to double the recipe for the sauce below AND we are using a mixture of; Crab legs, mussels, crawfish, large shrimp and possibly little baby potatoes. I'm serving crab cakes on the side as well as garlic toast and long grain wild rice and oyster bisque.
The seasoning is fine for about 5 lbs. of seafood - double if you need more. The sauce was for 2-3 people - double if you need more.
1 sachet of herbs for the boil
Seafood: crab legs, mussels, crawfish, shrimp
sauce:
- 2 sticks butter
- 3 T minced garlic
- 1 T Garlic & Herb Old Bay seasoning
- 1 T lemon pepper
- 1 T cayenne pepper
- 1 T paprika
- 1 T chicken bouillon
Melt the butter in a saucepan. Add the garlic and cook about 3 minutes until soft - do not burn or brown. Add the seasonings and simmer for about 5-10 minutes while the seafood cooks. Drain the seafood, pour into your bowl or serving container and pour the sauce over all and toss.
Spice Sachet for the Crab Boil
2 T dill seed
4 bay leaves
1 T crushed, dried red pepper
4 T mustard seeds
3 T coriander seeds
1 t Cloves, ground
1 T ground Allspice
Combine in cheesecloth, tie up with string and add to your big pot of water for boiling seafood, along with 1/2 a lemon. Discard after seafood is done (seafood cooks fast so about 7-10 minutes depending what kind of seafood you are using).
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| The seasonings |
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| Gather up in a cheesecloth |
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| I don't have kitchen twine so I just used thick thread |
You might be interested in some related products;
Mrs. Anderson's Extra-Fine Cheesecloth
Farberware Classic Stainless Steel 8-Quart Covered Straining Stockpot
Stainless Steel Stock Pot, 20 qt. with Lid
Uncle Ben's Long Grain Wild Rice
ZATARAIN'S Crawfish, Crab and Shrimp Boil, Pack of 12)
