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Boiled Seafood Recipe

For a 60 to 100 quart pot, fill ½ full of water. Add 4 to 6, 16 ounce containers of King Kooker ® Crab Boil (complete, nothing to add). Bring water to a rolling boil. Add seafood.

Bring water back to a rolling boil and then boil seafood for 5 minutes. For shrimp whenever the shells start to blister (meat separate from shells) turn off the cooker immediately.

Then cut off the fire. Gently stir the seafood and let it soak. Add one to two 8 ounce bottles of King Kooker® Crab Boil (depending on desired spice preference). Also, squeeze lemon juice into water to add more flavor.

Soaking time:

Shrimp – 20 minutes (enough ice will need to be added to the shrimp during soaking to cool the water and stop them from cooking)

Crawfish – 25-30 minutes (taste test for desired meat texture and doneness)

Crab – 15 – 20 minutes (15 minutes if crabs are light in weight)

Gently press seafood down with King Kooker® Paddles or Skimmers to help seafood draw in the great flavor of “King Kooker® Seasoning.”

A Little Extra

To complement your seafood, try including a few pounds of creamer potatoes*, a dozen ears of corn, a pound of fresh mushrooms, five or six cloves of garlic, fresh peeled onions, hot dogs, smoked sausage or andouille sausage.

*Hint: Allow potatoes extra cooking time by adding them to the boiling seasoned water 5 to 10 minutes before adding the seafood.

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