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?
You can continue to cook down your used boil water to make a seafood stock. Throw in your shrimp and crab shells for maximum flavor. You shouldn’t be wasting too much seasoning either way though. I usually do a sack of crawfish in a pot that is not that much bigger than the sack. You only need a lot of water if you can’t heat the water quickly (like using a stove instead of a gas burner)
What are some ways you use your stock?
As a substitute for water. I’m not very creative with food so seafood stock would be used in seafood gumbo and chicken stock in jambalaya, rice and gravy or chicken and sausage gumbo.