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A boil is usually done in a large pot (60 to 80 quarts — large enough to necessitate a truck in most cases) fitted with a strainer and heated by propane. However, some traditionalists see no need for a strainer and make use of a net or a wire mesh scoop. Seasonings include crab boil packets, cayenne pepper, hot sauce, salt, lemons, and bay ...
The second is a liquid concentrate that can be added directly to the water. The concentrate form can also be used as a flavor enhancer for soups. Other regional crab boil companies are Tony Chachere's, and Rex Crab Boil. Note that even when boiling shrimp or crawfish, most recipes call for adding crab boil packets as a seasoning.
In order to accommodate the dish in homes or backyards, this dish is often prepared in a large pot in much smaller quantities. This is known as a New England clam boil. Some caterers specialize in clambakes on the beach. Clambakes are also popular in Greater Cleveland, despite that region's not being near the Atlantic Ocean. A typical clambake ...
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Crayfish are eaten all over the world. Like other edible large crustaceans, like lobsters, only a portion of the body of a crayfish is eaten. In most prepared dishes, such as soups, bisques and étouffées, only the tail section is served.
Boiled lobster ready for eating Lobster meat Lobster served in Stokkseyri, Iceland. Lobster is commonly served boiled or steamed in the shell. Diners crack the shell with lobster crackers and fish out the meat with lobster picks. The meat is often eaten with melted butter and lemon juice.
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Japanese kourayaki, or blended crab tomalley and roe baked in its shell. Tomalley is the hepatopancreas (the organ that fulfills the functions of both the liver and the pancreas) of a lobster, crab or other arthropods of a crustacean when used for culinary purposes.