Should I dilute the butter a bit with a little water? Also, anyone have success with simmering imitation crab legs in butter to make it more realistic?
Should I dilute the butter a bit with a little water? Also, anyone have success with simmering imitation crab legs in butter to make it more realistic?
The thing is I feel like I’m throwing away $15-20 worth of ingredients when I finish the boil, can that be used as a soup base or something?
Have you tried?
I cooked off shrimps in water and it was, not very good IMO, but people do it so try it out, only you will know of its good for you!
I’ve tried it before and the taste of old bay was so overwhelming that I didn’t think I could use it for anything else other than a future seafood boil. Which is why I’m trying to avoid using a bunch of water this time
Taste the water, it should be salted generously but it should taste good and to answer your previous question you can save it as a spiced seafood stock. Put it in a bisque, or make a seafood pasta with it, or boil your rice in it for some shrimp fried rice.