20
SECTION III
RECIPES
Boiled Seafood! The King Kooker® Way!
For a 60 to 100 quart pot, fill 1/2 full of water. Add 4 to 6, 16 ounce King Kooker
®
Complete Crab, Shrimp, Crawfish
Boil (complete, nothing to add). Bring water to a rolling boil. Add seafood. Gently stir. Cover the pot and return to boil.
Boiling times: Shrimp - 2 minutes; Crawfish - 5 minutes; Crabs - 5 minutes. Cut off the fire. Gently stir the seafood again
and let it soak. Add one 8 ounce King Kooker
®
Liquid Crab Boil. Soaking time: Shrimp - 15 to 20 minutes; Crawfish and
Crabs - 15 to 20 minutes.
Seafoods tend to float on the surface while soaking. On the surface they do not thoroughly absorb the seasoning.
Add the equivalent of four trays of ice to the pot, allowing it to float on the surface of the liquid. This sudden change of
temperature causes the seafood to sink and to draw in the great flavor of King Kooker
®
seasoning.
A Little Extra
To complement your seafood, try including a few pounds of creamer potatoes, a dozen ears of corn, a pound of fresh
mushrooms, five or six cloves of garlic, fresh peeled onions, hot dogs, smoked sausage or andouille sausage.
Hint: Allow potatoes extra cooking time by adding them to the boiling seasoned water 5 to 10 minutes before adding
the seafood.
Steamed Clams or Mussels
Clean clams thoroughly in cold water, scrubbing with a brush. Discard any that float. Place clams on steamer plate
in basket. Pour enough water into pot to come up to bottom of steamer rack when in pot. Bring water to a boil and cover.
The clams are cooked when the shells open. Any shells which do not open should be discarded. Remove from heat. Too
much cooking will toughen the clams. Serve with drawn or melted butter.
Steamed Blue Crabs, Shrimp, or Lobsters
Place water in the pot up to the bottom of the steaming plate. You can replace one half of a gallon of the water with
1/2 gallon of vinegar if you would like. Add 2 1/2 tablespoons of steamer seasoning and 3 tablespoons salt to water/
vinegar mixture. Place the steamer rack into the pot and layer the seafood on the steamer rack, sprinkling each layer
generously with steamer seasoning. Salt to taste. Cover and steam until crabs or lobsters turn red (approximately 20-25
minutes). Steam shrimp (approximately 10-15 minutes), the meat will pull away from the shell when done. For extra flavor
pour two ounces of King Kooker
®
Liquid Crab Boil into the water/vinegar mixture. (Make sure to never allow all of the
steaming liquid to evaporate. A hole will be burned into the bottom of an empty pot on a lit cooker.)
We recommend King Kooker® Complete Crab, Shrimp, Crawfish Boil to add flavor to all your
steamed seafoods and vegetables.
from
The King of Outdoor Cooking™
The following recipes are based on common food quantites and pot sizes used in outdoor cooking.
Variations will occur dependent on food quantities and pot sizes being used. Adjust the recipes
accordingly.
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