|CRAB BOIL: SEAFOOD AT ITS BEST|
Well, there is one step in the process that isn't so pleasant: For the best flavour, the crabs have to be fresh and they must go into the pot alive. Put them to sleep in the freezer or iced water before cooking.
There's really not much to do to enjoy a crab boil. The toughest part is probably putting down enough newspaper for all the cracked shells and discarded skin. The corn needs to be husked, but the seafood goes into the pot innards and all. Onions can be added to the poaching liquid for added flavour but since the broth isn't drunk, unless one wants to, the onions can go in with their skins on.
|The brand of seasoning we used for the crab boil. The whole mesh bag of spices is put into a pot of water.|
|Corn and red potatoes are traditional extras, but not the Vietnamese beef balls|
|Scoop out the seafood and sides from the poaching liquid|