Real Cajun Cooking lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for several decades. Create the best gumbos, seafood, jambalaya, stews,, salads and deserts – the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking. They will thank you for it.

Saturday, September 26, 2009

Alaskan Crab Legs - Cajun Style

I kinda just made this up, but it tasted good and was fun to eat.  I used my Dad's How to Boil Shrimp, Crabs or Crawfish recipe to boil some new potatoes, corn on the cob, and shrimp. In addition, I added some steamed Alaskan Crab legs.  It was easy, and took only 20 minutes from start to finish, and cleanup was a snap.

Here are the ingredients, and how to made it.

  • Alaskan Crab Legs
  • fresh shucked and halved corn
  • new potatoes
  • Bay Seasoning
  • Liquid Shrimp Boil
  • lemon, halved
  • 16-20 count shrimp
  • Sea Salt


Start with a large pot of boiling water.  To this add 2 caps of liquid shrimp boil, 2 tsp of bay seasoning, 2 lemon halves, 2 Tbsp sea salt.  Next add the new potatoes.  Let this boil for 10 minutes before adding the corn, then for another 5 minutes before turning off the heat.  Finally, add the large shrimp.  Let this steep for 5 minutes, then remove the shrimp to a large bowl of ice cubes.  Carefully toss the shrimp with the ice cubes to stop the cooking process.  Remove the corn, placing it into a glass bowl with a pat of butter.  Lastly, remove the potatoes, placing into another glass bowl.  Generously coat the corn and potatoes with sea salt.

Pre-heat the oven to 450 degrees. Beginning at the same time as the boil, place the semi-frozen crab legs onto a large cookie sheet, adding a small amount of water to the pan.  Cooked this for 10 minutes.  Serve the crab, corn, potatoes, and shrimp in a glass pie-dish sprinkled with bay seasoning, with crab crackers and a ramequin of Cajun Red Sauce.  Having a large glass bowl for shrimp peels, crab shells, and corn cobs is a good idea.  It's also a good idea to have lots of paper towels close at hand.

Make your web videos play on iPhone/iPod/iPad - FREE Download! Signature Icon

No comments:

Post a Comment

There was an error in this gadget

Most Popular Posts of All Time