Crab boil and fish seasoning (american)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Black peppercorns |
| 1 | teaspoon | Mustard seeds |
| 1 | teaspoon | Dill seeds |
| 1 | teaspoon | Coriander seeds |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | Allspice berries |
| A small piece of dried ginger | ||
| 3 | Dried bay leaves | |
Directions
Tie the spices in a muslin bag and add to the water for boiling the crab.
Crab boil is popular along the southeast coast of the United States, particularly in Louisiana. A similar blend, where the spices are ground, is used to spice fish.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Web Text File Import Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis" <MSpork@...> on May 23, 97