Copycat Boiling Crab Recipe

  Add a photo 5 recipe photos for Copycat Boiling Crab Recipe   Back to full recipe Julia L. 2 Apurva D. 5 swtanna90 4 food4meu 3 Advertisement PREV PREVIOUS RECIPE NEXT NEXT RECIPE

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Copycat Boiling Crab Recipe 16 Submitted by Gillian Spence "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. It's what's known as Asian fusion, and the recipes are kept top secret. Buy 1-2 pounds of crawfish per person."   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Julia L. Ready In: 25mins Ingredients: 14 Serves: 4-6 Nutrition information

ingredients

Units: US

• 2 cups margarine
• 1 bag louisiana crawfish, Crab, and Shrimp boil
• cayenne pepper
• mccormick bayou cajun seasoning
• lemon pepper
• paprika
• Old Bay Seasoning
• louisiana hot sauce
• 8 garlic cloves, chopped
• 1 lemon, quartered
• 8 lbs crawfish, live
• 1 lb red potatoes, halved
• 8 ears white corn
• 1 lb smoked sausage, cut into 1-inch segments

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directions

• Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.

• Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn and sausage (add potatoes, corn, and sausage 15 minutes prior to crawfish). While they are cooking make the sauce:

• Melt the margarine over low heat in a large saucepan. Add garlic and saute until translucent.
• NOTE: This will get salty fast with the Cajun seasoning and Old Bay, so add them in tiny, tiny amounts. Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. then add more for spiciness), lemon pepper, paprika, and liberally add Louisiana Hot Sauce. When you have the mixture right, add a tiny bit of lemon juice (roughly 1/4 lemon).
• Simmer for 10 minutes and check for flavor. Add more cayenne, paprika, or hot sauce as desired.
• Drain the boiling water (or ladle out the crawfish, sausage, and vegetables) and mix the sauce in with them. Serve with hot crusty french bread.

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1. Can we someone advise on the tsp amounts of each ingredient m/spices they used? That way we can kinda use it as a baseline and adjust accordinly. Thanks   icons / ellipsis / ellipsis-horizontal projecttrinh Reply 1
2. What size bag of the Louisiana crawfish boil are you using? I have to order online and I see different sizes available.   icons / ellipsis / ellipsis-horizontal Kelly N. Reply See 1 Reply
3. I feel like a step is missing here. Do we add the sauce right into the crawfish pot with the water?? Or do we drain the water first?? Please help. Thank you!   icons / ellipsis / ellipsis-horizontal kyang06 Reply See 1 Reply

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Reviews

MOST POPULARMOST RECENT Write A Review

1. This is probably the most authentic recipe. I followed it to the T for lobster tails and shrimp and it turned out just like the Whole Shebang at the Boiling Crab!  
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   icons / ellipsis / ellipsis-horizontal Apurva D. Reply 5
2. I tried this recipe for the first time yesterday. I used two and a half pounds of shrimp, 2 ears of corn (halved), and 3 small red potatoes (halved). I used only two sticks of margerine. However, I definitely listened to the author's note about slowly building the seasoning to taste. At first, I added all the seasonings tsp by tsp, but after simmering and tasting, I just started throwing more and more in, without measuring, tasting and adjusting accordingly. I live in NJ and always eat Boiling Crab when I visit my family in California. In the end, this recipe is pretty authentic to the Boiling Crab one, from what I can remember.  
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   icons / ellipsis / ellipsis-horizontal swtanna90 Reply 4 See 1 Reply
3. Made it last night & it tasted like Boiling Crab's Sha-bang sauce. It is so good! I put in 2 Dungeness crabs, 2 corn and 1 lb of Trader's Joe Argentinian Shrimp (tastes sweeter than regular shrimp, almost like lobster). My boyfriend loves it so much. For the Cajun seasoning, I use Slap Ya Mama and I add a little bit of Slap Ya Mama Cajun Pepper Hot Sauce. For the seasoning, you just have to play with it, adding everything a little bit at a time and to your desired taste.   icons / ellipsis / ellipsis-horizontal Sulistiani M. Reply 4
4. I made this for my boyfriend and he more than approved! We eat at boiling crab frequently so are great judges. I used crab legs, shrimp, corn, and mini red potatoes and it was amazing!   icons / ellipsis / ellipsis-horizontal food4meu Reply 4
5. Tasted just like the Boiling Crab! Served it at a party with shrimp, potatoes and corn and everyone loved it! it tasted like the whole sha-bang (Boiling Crab). Soooo good!!!   icons / ellipsis / ellipsis-horizontal mary.marine Reply 3

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Tweaks

MOST POPULARMOST RECENT

1. I’d add more garlic to give the sauce a little bit more texture. I did about half of the recipe and used 1.5 tsp of each of the seasoning.   icons / ellipsis / ellipsis-horizontal Julia L. Reply
2. I didn't have any lousiana hot sauce so I used Tapatio, used more lemon juice instead of lemon pepper, and also added another type of cajun seasoning in addition to the Old Bay.   icons / ellipsis / ellipsis-horizontal swtanna90 Reply

RECIPE SUBMITTED BY

Gillian Spence Long Beach, California icons / following Follow Me

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• 33 Recipes

I live in Long Beach, CA with my husband James, and our three dog babies. I love to cook, I started using the "Joy of Cooking" when I was 11 and still have it (though it's rather tattered!) to this day.   View Full Profile Advertisement Advertisement Advertisement

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