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Recipes

Seafood Boil for Shrimp, Crab and Crawfish

From Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain

1/4 cup mustard seeds
2 tablespoons black peppercorns
2 tablespoons hot red pepper flakes
6 bay leaves
1 tablespoon celery seeds
1 tablespoon coriander seeds
1 tablespoon ground ginger
A few blades of mace, or 1/4 teaspoon ground
1/4 cup salt

Place all of the ingredients, except the salt, in a blender and blend until evenly ground. Add the salt and blend briefly to incorporate the salt into the seasonings. Store in well-sealed jars in a cool, dark, dry place.

Use 1/2 tablespoon of the mix for each quart of water, plus half a lemon. For shrimp, use a quart of water per pound of shrimp. For crab or crawfish, use at least a quart of water, or enough to rise above the shellfish.

 

Yields about 1 cup.

 

 

(Updated: 10/27/08 SN)


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