How to cook Seafood Boil

METHOD

Method 1: Electric Frying Pan

For a simple, one-pan meal.

1. Thaw the seafood: Under cold running water or in the fridge.

2. Melt the butter: Heat 250g of unsalted butter in a hot electric frying pan.

3. Add garlic: Stir in minced garlic (fresh is best).

4. Add onion: (Optional) Add diced onion and stir.

5. Add seasoning: Mix in the Crack Seasoning until well combined.

6. Add water: Stir in 270ml of water (simmer longer for a thicker sauce).

7. Prepare the shellfish: Remove shellfish from the bag and debeard the mussels if needed.

8. Cook the seafood: Add the shellfish and the rest of the seafood to the pan, stirring to coat with the sauce.

9. Continue cooking: Cook for at least 5 minutes or until the mussels and clams open and the crab and prawns turn a vibrant orange/red.

10. Mix well: Ensure the sauce thoroughly coats the seafood.

11. Serve: Turn off the heat, dish up, and enjoy!

Method 2: Pot Boil

No electric frying pan? No problem!

1. Thaw the seafood: Under cold running water or in the fridge.

2. Boil water: Fill a large pot with water (enough to cover the seafood) and bring it to a boil.

While the water boils, prepare the sauce:

• Melt the butter: In a small pan, melt 250g of unsalted butter.
• Add garlic: Stir in minced garlic (fresh is best).
• Add onion: (Optional) Add diced onion and stir.
• Add seasoning: Mix in the Crack Seasoning until well combined.
• Add water: Stir in 270ml of water (simmer longer for a thicker sauce).

1. Cook the seafood: Once the water is boiling in the large pot, add all the seafood to the pot.

2. Boil the seafood: Cook for at least 4 minutes or until the mussels and clams open and the crab and prawns turn a vibrant orange/red.

3. Drain: Drain the water from the pot.

4. Serve: Plate the seafood and drizzle the prepared sauce over the top. Enjoy!