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Dave's Cookbook 04102009

Dave's Cookbook 04102009

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Published by Dave Stiles
As a former Seattle Chef I have assembled some great recipes for your enjoyment. Here are 30 years of favorite dishes.
As a former Seattle Chef I have assembled some great recipes for your enjoyment. Here are 30 years of favorite dishes.

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Published by: Dave Stiles on May 18, 2009
Copyright:Attribution Non-commercial

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05/11/2014

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The Crab Boil is a great American feast, often
prepared right on the seashore. However you can
fix a great crab boil in your backyard with the right

tools and ingredients. Here‘s what you need. One

large free standing gas burner. A big pot to hold
the cooking liquid. A big strainer that fits into the
pot. Add plenty of good ingredients. OK, here's
how I would do the clam/crab boil thing.

Ingredients

5 lbs clams
5 lbs mussels
3 lbs. shrimp, shells on (you may substitute
Lobsters or crawfish)
7 or 8 large crabs
5 lbs. smoked Louisiana sausage
2 pkg. Old bay seasoning
4 oz. liquid crab boil
Two lemons, cut in half
2 TBS salt
2 tsp. cayenne pepper
5 bay leaves
15 large yellow skinned potatoes
10 ears of corn, husked
2 medium whole onions

5 cloves garlic
1 qt. cocktail sauce - for dipping - 3 dollars
2 cups melted butter - for dipping - 4 dollars

Procedure

In a large kettle, over a free standing gas burner, bring water to a boil.
Add all seasonings and let simmer for 5 minutes. In the large strainer that comes with the kettle place the
potatoes, corn, crabs, clams, shrimp, and mussels in that order. Carefully drop the strainer into the kettle being
careful not to splash the boiling water over the edge of the kettle or on yourself. Cover the kettle and cook for
about 15 minutes or until the potatoes are just tender.

Strain all the liquid back into the kettle. When most of the dripping has subsided, throw the ingredients onto a
red checkered plastic table cloth, being careful not to spill any of the goodies over the side. Give everyone paper
plates and something to crush or crack the crabs. Serve with melted butter for the clams, mussels, crab, and
corn, along with cocktail sauce for the crabs. You may also serve lots of crusty bread to sop up all the juices.
Dive in; make sure you have bibs for everyone – it‘s a mess but yummy.
This could get pretty expensive so distribute the costs among your guests. This should serve about 10 to 12
people.

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