You know what the East Coast is missing besides In-N-Out? Boiling Crab! What’s not to love about eating with your bare hands in the most savage manner possible? Somehow, this shrimp boil phenomenon has yet to reach this coast. I just don’t understand. In any case, for those of you who are unfamiliar with this […]
Use Fresh Lemon juice, Parsley, Butter & Fresh Garlic mixed together with some Old Bay Seasoning.. Pour all over Red Potatoes, Corn & Seafood which I use Shell on Shrimp, Lobster Tail, Crab Legs & Andouile sausage.. Secure bag tightly place in or on baking pan & bake Low & Slow.. I use 350 for about 45 minutes that usually works fine then turn it up to about 450 for 15 minute to make sure corn & potatoes are fully cooked especially if the potatoes are not cut into small chunks..
Louisiana Hot Crab Dip. Crab is on every menu in New Orleans, utilizing the local blue crab. But you can use any crab available–just make sure it’s free of preservatives. This creamy dip is traditionally served with plain white crackers or toast points. All you need to do is turn up the music and start partying!
This recipe attempts to recreate the Cajun crawfish recipe served at Vietnamese restaurants in Little Saigon like The Boiling Crab, Claws, or The Crawfish House. Its whats known as Asian fusion, and the recipes are kept top secret. Buy 1-2 pounds of crawfish per person.