ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Liquid Crab Boil Sub

Misc.
I would suggest using one of the seasonings, like Tony Chachere"s, Zataran"s or Old Bay. You may want to experiment with your own blend, since crab boil consists of the following: bay, cloves, black pepper, thyme, marjoram, and cayene pepper flakes. I don't know proportions.
MsgID: 0064329
Shared by: Patsy, La
In reply to: ISO: Liquid Crab Boil - Substitute
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Liquid Crab Boil - Substitute
  Cathy - WV
2 Liquid Crab Boil Sub
  Patsy, La
3 Thank You: Liguid Crab Boil Sub
  Cathy - WV
ADVERTISEMENT
Random Recipes
  • Homemade Egg Noodles for Your Freezer (1970's)
  • NOODLES FOR YOUR FREEZER 12 eggs 6 cups sifted flour (or as needed) 1 teaspoon salt Few drops of yellow food color (optional) Stir eggs but do not beat, add enough flour to make a stiff dough. To 12 eggs it ...
  • Sour Apple Martini like Cheesecake Factory
  • I personally asked the bartender, and he gave me the ingredients but when I tried to make it at home it didn't taste the same. My husband called back to the restaurant and was told this: For one sour apple martini: 1 ...
  • C and H Brown Sugar Cornbread Muffins
  • C AND H BROWN SUGAR CORNBREAD MUFFINS 1 1/2 cups cornmeal 1/2 cup all-purpose flour 1/4 cup C and H dark brown sugar, packed 4 tsp baking powder 1/2 tsp salt 1 cup milk 1 egg, beaten 1/4 cup (1/2 stick) melted butter ...
ADVERTISEMENT
  • Beef with Raisins and Pine Nuts (crock pot)
  • BEEF WITH RAISINS AND PINE NUTS 1/3 cup olive oil, divided 2 pounds lean braising steak, cut into small dice (we used top round steak) 1 large onion, chopped 1 garlic clove, chopped 8 ounces button mushrooms, halved i...
  • Ceske Kolache with Fruit Filling (using yeast)
  • CESKE KOLACHE 3 cups milk, scalded, divided use 2 pkg. active dry yeast or 1 1/2 tbsp. fresh yeast 1/4 cup sugar, divided use Approximately 6 cups flour, divided use 2 egg yolks, beaten 2 tbsp. salt (note: may be typo...
  • Haricot Vert with Roasted Shallots
  • HARICOT VERT WITH ROASTED SHALLOTS "Shallots, which are often overlooked by home cooks, are one of the most prized ingredients of chefs. They add flavor to a variety of foods, from vinaigrettes to sautes. When they ar...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Liquid Crab Boil Sub
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!