| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | American | Mixes and, Spices | 1 | Servings |
INGREDIENTS
| 1 | t | Black peppercorns |
| 1 | t | Mustard seeds |
| 1 | t | Dill seeds |
| 1 | t | Coriander seeds |
| 1 | t | Cloves |
| 1 | t | Allspice berries |
| A small piece of dried | ||
| ginger | ||
| 3 | Dried bay leaves |
INSTRUCTIONS
Tie the spices in a muslin bag and add to the water for boiling the crab. Crab boil is popular along the southeast coast of the United States, particularly in Louisiana. A similar blend, where the spices are ground, is used to spice fish. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Web Text File Import Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis" <MSpork@msn.com> on May 23, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 36
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 7.9mg
Potassium: 122.1mg
Carbohydrates: 6.1g
Fiber: 2.8g
Sugar: <1g
Protein: 1.5g