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

Posted by
Rate It!
Seafood (Crab, Shrimp and Lobster) Boil and How to Open and Eat
Add your photo!
Ingredients
17
Count
Nutrition
290
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 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.
  2. 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.
  3. Strain into a large pot or bowl set aside and cover.
  4. If needed add more beer or water into the cooking liquid.
  5. Add lobster into pot and cook for 5 minutes.
  6. Add clams for 1 minute add shrimp for 3-4 minutes, toss.
  7. Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
  8. Open a lobster- To open a boiled or steamed lobster.
  9. Break off large claws; separate tail from body; take body from shell, leaving lady or stomach on shell.
  10. Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
  11. Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
  12. Draw back flesh on upper end and pull off intestinal cord.
  13. Break edge of large claws and remove meat.
  14. Enjoy!
  15. For the Crab-.
  16. Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
  17. Pry off the crabs apron, the small flap on the underside, and discard it.
  18. 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.
  19. Remove the gills (NOT EDIBLE) from each side and discard.
  20. 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.
  21. 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.
  22. Snap crab body in half.
  23. 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.
  24. 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.
  25. 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.
  26. 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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 290.27 Kcal (1215 kJ)
Calories from fat 139.72 Kcal
% Daily Value*
Total Fat 15.52g 24%
Cholesterol 105.23mg 35%
Sodium 2098mg 87%
Potassium 295.69mg 6%
Total Carbs 20.82g 7%
Sugars 2.77g 11%
Dietary Fiber 3.68g 15%
Protein 19.66g 39%
Vitamin C 19.2mg 32%
Iron 4.1mg 23%
Calcium 140.7mg 14%
Amount Per 100 g
Calories 56.91 Kcal (238 kJ)
Calories from fat 27.39 Kcal
% Daily Value*
Total Fat 3.04g 24%
Cholesterol 20.63mg 35%
Sodium 411.34mg 87%
Potassium 57.97mg 6%
Total Carbs 4.08g 7%
Sugars 0.54g 11%
Dietary Fiber 0.72g 15%
Protein 3.86g 39%
Vitamin C 3.8mg 32%
Iron 0.8mg 23%
Calcium 27.6mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 6.4
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top