Anyone have a tried and true recipe they use? The ones I've located on
the web all use commercially packaged pickling spice as a base,
something I don't have access to here. Although the spice selection is
excellent, premade mixtures are not to be found. Wth the cost of
shipping/postage, it is ridiculous to have it sent here. My sister
just sent me three oven thermometers and it cost her over $30 to do
that so I try to avoid having to ship things in when at all possible.

Sandi

"S.Dunlap" > wrote in message
om...
> Anyone have a tried and true recipe they use? The ones I've located on
> the web all use commercially packaged pickling spice as a base,
> something I don't have access to here. Although the spice selection is
> excellent, premade mixtures are not to be found. Wth the cost of
> shipping/postage, it is ridiculous to have it sent here. My sister
> just sent me three oven thermometers and it cost her over $30 to do
> that so I try to avoid having to ship things in when at all possible.
>
> Sandi

This is what Penzey's puts in theirs:

"Hand-mixed from: yellow and brown mustard seed, allspice, coriander, Ceylon
cloves, cracked bay leaves, cracked ginger, Tellicherry peppercorns, chili
pepper, dill seed and caraway seed."


Here's a copycat for Zatarain's

Ingredients: mustard seed, coriander seed, cayenne pepper, bay leaves, dill
seed, allspice

Here's a copycat recipe for Old Bay seasoning

Old Bay Seasoning

1 Tbsp Celery Seed
1 Tbsp Whole Black Peppercorns
6 Bay Leaves
1/2 tsp Whole Cardamom
1/2 tsp Mustard Seed
4 Whole Cloves
1 tsp Paprika
1/4 tsp Mace

Combine all of the ingredients in a spice grinder or food processor.
Grind well and store in a small glass jar.


I've made it this way, a modified recipe from recipesource.com:

1 tsp black peppercorns
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp cloves
1 tsp allspice berries
1 tsp ground ancho or torn up whole dried
1 tsp ground chipotle or 2 whole chipotles
a small piece of dried ginger
3 dried bay leaves


Good luck! I'm glad you have a reason to look for a recipe for crab boil!

Jack Claw

S.Dunlap wrote:

> Anyone have a tried and true recipe they use? The ones I've located on
> the web all use commercially packaged pickling spice as a base,
> something I don't have access to here. Although the spice selection is
> excellent, premade mixtures are not to be found. Wth the cost of
> shipping/postage, it is ridiculous to have it sent here. My sister
> just sent me three oven thermometers and it cost her over $30 to do
> that so I try to avoid having to ship things in when at all possible.
>
> Sandi


I would use bay leaves, mustard seeds, and a little bit of whole cloves.
(Be careful with the cloves.) Add any or all of the following:
celery seeds, dried red peppers, dried ginger, black peppercorns,
juniper berries, dill. I'm not so sure the red pepper and black pepper
are optional, but IMHO they are less important than the bay and mustard.

Best regards,
Bob

In article >,
(S.Dunlap) wrote:

> Anyone have a tried and true recipe they use? The ones I've located on



No tried and true recipe here, but Penzeys says they use:


Shrimp & Crab Boil Spices
Traditional for boiling shrimp, lobster, crab and fish. Use 2-3 TB. per 1
/2 gallon of
water. Simmer in a covered kettle 20-30 minutes before adding seafood. 1
/2 Cup of
Shrimp & Crab Boil should do two batches of seafood. Remember that
seafood cooks
quickly-shrimp will be done in just 3-5 minutes, depending on whether
your water is
simmering or boiling. Drain the seafood without rinsing, so the wonderful
spice flavor
won't be lost. Serve with lemon slices and cocktail sauce or melted butter.
Hand-mixed from: yellow and brown mustard seed, allspice, coriander,
Ceylon cloves,
cracked bay leaves, cracked ginger, Tellicherry peppercorns, chili
pepper, dill seed and
caraway seed.


Product#
Description
Price
15211
16 oz bag
15.90

15282
8 oz bag
8.49

15240
4 oz bag
4.79

15253
1.6 oz glass jar
3.69

15237
.8 oz plastic jar
1.89


http://www.penzeys.com/cgi-bin/penze...hrimpcrab.html

--
Dan Abel
Sonoma State University
AIS

On 3 Oct 2003 12:46:06 -0700, (S.Dunlap) wrote:

>Anyone have a tried and true recipe they use? The ones I've located on
>the web all use commercially packaged pickling spice as a base,
>something I don't have access to here. Although the spice selection is
>excellent, premade mixtures are not to be found. Wth the cost of
>shipping/postage, it is ridiculous to have it sent here. My sister
>just sent me three oven thermometers and it cost her over $30 to do
>that so I try to avoid having to ship things in when at all possible.

I picked this up at CopyKat recipes:

Old Bay Seasoning

Ingredients:
1 Tbsp. Celery Seed
1 Tbsp Whole Black Peppercorns
6 Bay Leaves
1/2 tsp. Whole Cardamom
1/2 tsp. Mustard Seed
4 Whole Cloves
1 tsp. Sweet Hungarian Paprika
1/4 tsp. Mace


Preparation:
In a spice grinder or small food processor, combine all of the
ingredients. Grind well and store in a small glass jar.

The Old Bay can lists ingredients as: celery salt (salt, celery seed),
spices (including mustard, red pepper, black pepper, bay (laurel)
leaves, cloves, alspice (pimento), ginger, mace, cardamom, cinnamon),
and paprika.

(Dan Abel) wrote in message >...
>>
> No tried and true recipe here, but Penzeys says they use:
>
>
> Shrimp & Crab Boil Spices
>

<Snipped>

Thanks...but I already have the Pnezey's catalog. Problem is I'm not
in the US and shipping to where I am would be exhorbitant. It cost my
sister over $30 to send a 1 1/2 pound package to me global priority. I
can't justify spending that much money at Penzey's to have spices
shipped in when we have more then adequate supplies of the materials
with which to make things like crab and shrimp boil. I just needed the
spice proportions.

Sandi

"Jack Schidt®" > wrote in message om>...
> "S.Dunlap" > wrote in message
> om...
> >
>
> Good luck! I'm glad you have a reason to look for a recipe for crab boil!
>
> Jack Claw


Thanks! I used the last of my Penzey's Crab and Shrimp Boil to cook
shrimp for some Honduran friends...they're hooked so now I have to
come up with the stuff to make it more often...and cost effective!

Low Country Boil/Frogmore Stew is next up after I make some crab and
shrimp boil. We're substitution the spicy smoked chorizo for the
smoked sausage

Sandi

(S.Dunlap) wrote in
om:

> Thanks...but I already have the Pnezey's catalog. Problem is I'm not
> in the US and shipping to where I am would be exhorbitant. It cost my
> sister over $30 to send a 1 1/2 pound package to me global priority. I
> can't justify spending that much money at Penzey's to have spices
> shipped in when we have more then adequate supplies of the materials
> with which to make things like crab and shrimp boil. I just needed the
> spice proportions.
>
> Sandi
>

I live in Canada and buy lots from penzeys. To reduce my costs I have them
send it Overseas Mail. Sure it takes a day or 2 longer to get to me but it
costs way less.

You have to pick carefully your shipping options. It was going to cost me
over one hundred bucks to express overnight ship a 5 pound jar of half sour
pickles from Canada to New Jersey needless to say hat didn't happen.

"S.Dunlap" > wrote in message
om...
> "Jack Schidt®" > wrote in message
om>...
> > "S.Dunlap" > wrote in message
> > om...
> > >
> >
> > Good luck! I'm glad you have a reason to look for a recipe for crab
boil!
> >
> > Jack Claw
>
>
> Thanks! I used the last of my Penzey's Crab and Shrimp Boil to cook
> shrimp for some Honduran friends...they're hooked so now I have to
> come up with the stuff to make it more often...and cost effective!
>
> Low Country Boil/Frogmore Stew is next up after I make some crab and
> shrimp boil. We're substitution the spicy smoked chorizo for the
> smoked sausage
>
> Sandi

Something about seeing the words 'spicy smoked chorizo' made me swoon.

Jack Pavlov

Hahabogus > wrote in message .1>...
> (S.Dunlap) wrote in
> om:
>
> > Thanks...but I already have the Pnezey's catalog. Problem is I'm not
> > in the US and shipping to where I am would be exhorbitant. It cost my
> > sister over $30 to send a 1 1/2 pound package to me global priority. I
> > can't justify spending that much money at Penzey's to have spices
> > shipped in when we have more then adequate supplies of the materials
> > with which to make things like crab and shrimp boil. I just needed the
> > spice proportions.
> >
> > Sandi
> >
>
> I live in Canada and buy lots from penzeys. To reduce my costs I have them
> send it Overseas Mail. Sure it takes a day or 2 longer to get to me but it
> costs way less.
>
> You have to pick carefully your shipping options. It was going to cost me
> over one hundred bucks to express overnight ship a 5 pound jar of half sour
> pickles from Canada to New Jersey needless to say hat didn't happen.


Global priority mail is not exactly overnight shipping, it took 3
WEEKS, not days, to arrive in Central America. Regular packages
shipped overseas airmail cost half as much but take about 5-6 weeks to
arrive here.

Sandi

On Sat, 04 Oct 2003 09:45:46 GMT, Frogleg > wrote:

>On 3 Oct 2003 12:46:06 -0700, (S.Dunlap) wrote:
>
>>Anyone have a tried and true recipe they use? The ones I've located on
>>the web all use commercially packaged pickling spice as a base,
>>something I don't have access to here. Although the spice selection is
>>excellent, premade mixtures are not to be found. Wth the cost of
>>shipping/postage, it is ridiculous to have it sent here. My sister
>>just sent me three oven thermometers and it cost her over $30 to do
>>that so I try to avoid having to ship things in when at all possible.
>
>I picked this up at CopyKat recipes:
>
>Old Bay Seasoning
>
>Ingredients:
>1 Tbsp. Celery Seed
>1 Tbsp Whole Black Peppercorns
>6 Bay Leaves
>1/2 tsp. Whole Cardamom
>1/2 tsp. Mustard Seed
>4 Whole Cloves
>1 tsp. Sweet Hungarian Paprika
>1/4 tsp. Mace
>
>
>Preparation:
>In a spice grinder or small food processor, combine all of the
>ingredients. Grind well and store in a small glass jar.
>
>The Old Bay can lists ingredients as: celery salt (salt, celery seed),
>spices (including mustard, red pepper, black pepper, bay (laurel)
>leaves, cloves, alspice (pimento), ginger, mace, cardamom, cinnamon),
>and paprika.

Note: since the Old Bay can lists salt as the primary ingredient, the
CopyKat recipe should probably be amended to include at least 1
tablespoon of salt.