Viewed 9 times...
Crawfish shrimp & crab boil
Short Description
Louisiana Fish Fry Crawfish Shrimp & Crab BoilSalt, Spices, Dextrose, Paprika, Dried Onion, Dried Garlic, Natural Flavors, Monosodium Glutamate, Natural Lemon Oil Flavor, Citric Acid.Louisiana Fish Fry Crawfish Shrimp & Crab Boil. Est. 1982. Fish Fry products. Bring the taste of Louisiana home! Nothing to mix. Just pour and boil. Net Wt 5 oz (142 g) . Directions Boiling seafood: 3 Easy steps:1. Fill a large pot with enough water to cover seafood. Add La Fish Fry Crawfish, Shrimp & Crab Boil. Stir well and bring to a rolling boil. 2. Add seafood. Return to a rolling boil. Boil seafood as indicated below. Boiling guide: Crawfish: 5 min. Shrimp: 3 min. Crabs: 15 min. 3. Turn fire off and let seafood soak 15-25 min. Note: The longer seafood soaks, the spicier it will be. This package boils 4 lbs crawfish, 8 medium crabs or 15 lbs shrimp. Steaming seafood: Pot should have a raised rack 2 high. Add water to pot just below level of rack. Bring to a boil. Add nothing at this time. Cover tightly. When steam escapes, add seafood. Cover tightly, and when steam escapes again, steam shrimp 8-10 min. , crabs or crawfish 10-12 min. In an ice chest, layer seafood, sprinkling each layer with La Fish Fry Crawfish Shrimp & Crab Boil. Cover and let stand 12 minutes.Long Description
Details: | |
Wikipedia: | Visit |
Manufacturer: | Louisiana Fish Fry Products |
Origin: | |
Barcodes: |
Nutrition Facts | |||
---|---|---|---|
Serving Size: | |||
Ammount per Serving: | |||
Calories: | kcal | ||
Details in % | Daily Value | ||
Total Fat | % | g | |
Satured Fat | % | g | |
Trans Fat | % | g | |
Polyunsatured Fat | % | g | |
Monounsatured Fat | % | g | |
Cholesterol | % | mg | |
Sodium | % | mg | |
Potassium | % | mg | |
Total Carbohydrate | % | g | |
Dietary Fiber | % | g | |
Sugars | % | g | |
Other carbohydrate | % | g | |
Protein | % | g |