Seafood Boil


Seafood Boil from Savory Spice

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American Pantry

A necessity for the seafood enthusiast. Use when preparing shrimp, lobster, crab, and crawfish.

For seafood boils, use 1 Tbsp. per quart of cold water. Contain spices in a tea ball or muslin bag. Toss the contained spices into a pot with the water, bring to a boil, and simmer for thirty minutes. Add a splash of white wine and your choice of shellfish.

You can also use this blend when par boiling ribs or add 1-2 tsp. to the water in the bottom of the pan when cooking a beef or pot roast.

To parboiling ribs, Use 4-6 Tbsp. of mix for 3-4 pounds of ribs in a 5-quart pot. Add spices into pot with the water and submerge the ribs. Cover and bring to a boil. Reduce heat and simmer for 45 minutes. Now the ribs are ready for grilling and should only need about 10 minutes on the grill.


Brown and yellow mustard seeds, coriander, dill seeds, allspice, Ceylon cloves, cracked bay leaves, chiles

Dietary Information

Seafood Boil - Nutrition Facts
Black Pepper-Free

Flavor of Seafood Boil

This salt-free mix of whole spices is earthy, sweet-spiced, sweet-herbed, and pungent with a warm-citrus flavor.

Uses of Seafood Boil

Place 1 T per qt. of water in a tea ball. Bring to a boil. Simmer 30 min. Add white wine and shellfish. Boil shrimp (2-3 min.), crab (10-12 min.), crawfish (5-7 min.), lobster (10 min. for 1lb. +3 min. per lb).

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