Crab boil: Difference between revisions
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[[File:Flickr - The U.S. Army - Crab boil at Forward Operating Base.jpg|thumb|right|Soldiers preparing a crab boil at Forward Operating Base Mahmudiyah, Iraq]] |
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A '''crab boil''' is a social event where boiled crabs are eaten, a kind of [[seafood boil]]. |
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'''Crab boil''' usually refers to a spice mixture that is used to flavor the water in which crabs or other shellfish are boiled. But '''Crab boil''' can also refer to a social event in which boiled crabs are featured (see [[seafood boil]]). Crab boils are known in the Ville Platte areas of Louisiana as "dome lobster boils," stemming from the local term "dome lobster" based on the shape and composition of crabs and their likeness to a domed lobster. The largest of these gatherings is the <i>Crayon d'Orange</i> festival (French for 'Orange Pencil') in Evangeline Parish. |
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==Louisiana and New Orleans== |
==Louisiana and New Orleans== |
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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 seed]]s, [[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.<ref>{{cite web|url=http://www.gumbopages.com/food/seafood/crab-boil.html |title=Seafood boil seasoning |publisher=Gumbopages.com |date=2007-04-04 | |
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 seed]]s, [[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.<ref>{{cite web|url=http://www.gumbopages.com/food/seafood/crab-boil.html |title=Seafood boil seasoning |publisher=Gumbopages.com |date=2007-04-04 |access-date=2013-01-11}}</ref> One is a mesh bag with seasonings inside that will step 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. |
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==Maryland== |
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Maryland crabs are prepared by seasoning generously with Chesapeake Bay crab seasoning such as [[Old Bay Seasoning|Old Bay]] and then steaming over, not in, vinegared water (often, beer is added to the steaming water). |
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==Carolinas== |
==Carolinas== |
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The Lowcountry boil, Tidewater boil, and [[Frogmore Stew]] are variations on the same theme in North and South Carolina |
The Lowcountry boil, Tidewater boil, and [[Frogmore Stew]] are variations on the same theme in North and South Carolina. |
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==References== |
==References== |
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==External links== |
==External links== |
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* [http://www.discoversouthcarolina.com/see-do/food/flavors/appitizerssoups/frogmorestew/default.aspx SC Beaufort Stew] |
* [https://web.archive.org/web/20120606211954/http://www.discoversouthcarolina.com/see-do/food/flavors/appitizerssoups/frogmorestew/default.aspx SC Beaufort Stew] |
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* [http://www.gumbopages.com/food/seafood/crab-boil.html Louisiana Crab boil] |
* [http://www.gumbopages.com/food/seafood/crab-boil.html Louisiana Crab boil] |
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* [http://www.zatarain.com/products/product.php/58/Crab_and_Shrimp_Boil_%96_Dry Zatarain's Crab boil] |
* [http://www.zatarain.com/products/product.php/58/Crab_and_Shrimp_Boil_%96_Dry Zatarain's Crab boil]{{dead link|date=August 2017 |bot=InternetArchiveBot |fix-attempted=yes }} |
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* [http://www.rexfoods.com/ Rex's Home Page] |
* [http://www.rexfoods.com/ Rex's Home Page] |
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* [http://www.ncseagrant.org/index.cfm?fuseaction=news_item&id=268 Mild Carolina boil] |
* [http://www.ncseagrant.org/index.cfm?fuseaction=news_item&id=268 Mild Carolina boil] |
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[[Category:Seafood]] |
[[Category:Seafood]] |
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[[Category:Spices]] |
[[Category:Spices]] |
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[[Category:Cuisine of the Southern United States]] |
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[[Category:Louisiana cuisine]] |
[[Category:Louisiana cuisine]] |
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[[Category:Boiled foods|Crab]] |
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Latest revision as of 13:53, 30 April 2024
 | This article needs additional citations for verification. (January 2013) |
A crab boil is a social event where boiled crabs are eaten, a kind of seafood boil.
Louisiana and New Orleans
[edit]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 step 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
[edit]The Lowcountry boil, Tidewater boil, and Frogmore Stew are variations on the same theme in North and South Carolina.
References
[edit]- ^ "Seafood boil seasoning". Gumbopages.com. 2007-04-04. Retrieved 2013-01-11.