Copycat Recipe: Boiling Crab Shrimp — Vicky Pham (2024)

Copycat Recipe: Boiling Crab Shrimp — Vicky Pham (1)

Every time we head up Northern California, my husband and I make an effort to stop by the Boiling Crab in Sacramento. The Boiling Crab is a Cajun-Asian fusion restaurant that serves craw fish, shrimp, oysters, crab and other seafood. The seafood is served in plastic bags, drenched in a thick aromatic sauce that is literally finger-licking good. Eating is also a lot of fun. Nothing's sexier than adults putting on bibs and eating with their fingers.

The line at the Boiling Crab is always out the door, at least when I go. I hate crowds and I hate waiting. We typically just make a drive-by, see the madness, then haul-ass out of there to eat somewhere else. Even delicious food will not make me deal with crowds.

I made it my goal to replicate their sauce at home.I searched the internet in hopes of quickly finding their sauce recipe but no such luck. It turns out their recipe is highly guarded and you won't find much information online. So I decided to search in forums, in hopes of finding their employees or former employees hinting at the ingredients. Success.

I'm not sure if the recipe below is their actual recipe, but I think it's pretty close. It was also delicious and it satisfied my Boiling Crab cravings. If I don't ever master their exact recipe, this recipe will do me just fine.

Ingredients

  • 1 lb shrimp with head, tail and unpeeled

  • 1 head of garlic (peel and roughly chop)

  • 1 stick unsalted butter

  • 1 teaspoon paprika

  • 1 teaspoon cayenne

  • 1 teaspoon lemon pepper

  • 1 teaspoon Cajun seasoning

  • 1 teaspoon red curry paste

  • 1 teaspoon Old Bay seasoning

  • 1 teaspoon granulated sugar

Instructions

  1. In a medium size pan, heat the butter until melted.

  2. Add garlic and saute until fragrant.

  3. Add rest of ingredients and mix until combined. Let the sauce cook for 2-3 minutes.

  4. Add shrimp. Toss evenly until combined then cook, covered, for 2-3 minutes.

MORE YUMMY RELATED RECIPES

Central Vietnam Must-Eat Noodle Dish: Mi Quang

A popular noodle dish from Quang Nam Province in central Vietnam and a must-try if you ever visit the neighboring city of Da Nang. This noodle soup is made with turmeric rice noodles, served in a small amount but intensely flavored broth with a medley of fresh herbs and vegetables.

This beloved noodle soup features a clear, savory broth made by simmering pork and/or chicken bones, and dried shrimp and squid to add a depth of umami seafood flavor. It can be served with three types of noodles, customized with a wide range of toppings, and served in two different ways.

Vietnamese Rice Noodles with Grilled Pork, Shrimp and Egg Rolls (Bun Tom Thit Nuong Cha Gio)

Bun Thit Nuong Cha Gio isa light and refreshingSouthern Vietnamese entreethat consistsof rice noodles, grilled pork and egg rolls,topped with fresh vegetables and herbs, crushed peanutsand the iconic Vietnamese fish sauce dipping sauce.

Vietnamese Savory Mini Pancakes (Banh Khot)

Banh Khot is very similar to Banh Xeo (Vietnamese sizzling crepes). Both are wrapped in leafy greens and dipped in a sweet chili sauce. However, Banh Khot is much smaller and thicker than Banh Xeo. If I have to choose between the two, it's Banh Khot. Who doesn't love food in bite-sized form? Plus, it's so much fun to say.

Vietnamese Crispy Salt and Pepper Shrimp with Five Spice (Tôm Rang Muối)

A delicious fried seafood appetizer that's crispy, flavorful, and best of all, easy to make. This recipe is perfect for a party or holiday appetizer.

Tôm Nướng Muối Ớt is a popular Vietnamese street food that you will most likely find with a boisterous crowd and heavy drinking. Large prawns or shrimps are impaled on wooden skewers and marinated with a simple mixture before hitting the grill. It’s an appetizer that not only tastes delicious but cooks up quickly. Make this for your next gathering and be a hero.

Seafood bird nest or Mi Xao Gion is a dish that you will most likely find in high-end Chinese and Vietnamese restaurants. It’s a tender, flavorful seafood and vegetable stir fry, served on a bed of crispy fried egg noodles that resembles a bird’s nest.

But there’s no need to go to a fancy restaurant. You can prep and cook this at home, and have this on your table in under one hour.

Vietnamese Kabocha Pumpkin Soup with Minced Shrimp (Canh Bi Do Nau Tom Bam)

A classic and simple Vietnamese kabocha squash or pumpkin soup with minced shrimp. A hearty soup that's perfect for the fall and winter months.

Vietnamese Spring Roll or Goi Cuon Tom Thit is a refreshing appetizer made up of shrimp, pork, vermicelli noodles, and an assortment of vegetables rolled in rice paper. They are served at room temperature with a side of peanut dipping sauce.

Chinese Takeout Recipe: Honey Walnut Shrimp (Tôm Chiên Giòn Mật Ong)

Honey Walnut Shrimp is a widely popular Chinese-American takeout dish. It's crunchy succulent shrimp dressed in a creamy honey-mayo sauce, topped with caramelized walnuts. It is a tasty appetizer or when eaten with steamed white rice, a filling entree that's loved by many.

Vietnamese Simple Deep-Fried Shrimp (Tôm Chiên Giòn)

Tom Chien Gion is simple Vietnamese-style deep-fried shrimp. In this recipe, tail-on shrimp is lightly marinated with salt, bouillon powder and ground black pepper for 15 minutes, then coated in tapioca starch and deep-fried for a light yet crispy outer crust.

Garlic Butter Shrimp (Tôm Xào Bơ Tỏi)

This simple garlic butter shrimp recipe or tôm xào bơ tỏi is whole shrimp pan-fried in melted butter, Bay Seasoning, Cajun Seasoning, Lemon Pepper seasoning, garlic and sugar. It’s simple, quick, and a definite crowd-pleaser. It’s the perfect dish to bring to a party.

Eggplant with Shrimp and Garlic Sauce (Ca Tim Xao Tom)

Eggplant is an incredibly versatile vegetable. It works well in many dishes from all around the world, and served in a variety of forms (casseroles,stuffed, grilled or stir-fried). Ca Tim Xao Tom is a quick stir fry recipe of eggplant and shrimp in a sweet and savory garlic sauce. Have this as a side dish to steamed rice and you got yourself a simple well-balanced meal.

Vietnamese Sauteed Prawns in Roe / Tomalley Sauce (Tom Kho Tau Gach Do)

Vietnamese sauteed prawns in roe sauce (Tom Kho Tau Gach Do) is a quick traditional home cooking recipe that is sure to delight. It’s a sweet, savory and a beautifully presented dish that goes wonderfully with steamed rice. The best part of this dish is that everything, from start to finish, takes about 30 minutes. This makes it my family’s go-to recipe after a long day at work and you want something quick on the dinner table.

Banh Canh is the only Vietnamese noodle soup that you will eat with a spoon. However, if you are like my kids, forego the spoon and chopsticks altogether, and slurp it directly from the bowl.

Vietnamese sweet and sour soup (canh chua) is an example of everything that is great about Vietnamese home cooking. It uses a variety of fresh vegetables and herbs to produce a soup of contrasting yet complementary textures and flavors.

Vietnamese Caramelized Shrimp (Tom Rim)

Vietnamese Caramelized Shrimp, or Tom Rim,is a quick and easy side dish in a traditional Vietnamese home-cooked meal. It's a very simple dish of sweet and savory shrimp that goes wonderfully with steamed white rice.

Seafood Boil Sauce: Garlic Butter Lemon Pepper

We opted for a seafood boil this Thanksgiving. It’s quicker to make and everyone enjoys grabbing their favorite seafood. We did King crab legs, clams, large shrimp, sausage and sweet corn. The sauce that brought everything together was a fiery and buttery garlic lemon pepper. Everything came together in under 30 minutes. If you have half an hour to spare, you too can make a feast fit for a King.

The Holidays are around the corner and that means one thing. Gaining weight with lots of good food.

One of my favorite dishes to make during the Holidays is Vietnamese shrimp and pork egg rolls (Cha Gio Tom Thit). It’s a combination of traditional Vietnamese egg rolls (Cha Gio) and whole shrimp. Carry a basket of these bad boys to a dinner party and you’ll be the life of the party… or at least until the egg rolls runs out.

Wontons are a type of Chinese dumpling. Hoành Thánh is the Vietnamese equivalent and they are made primarily out of ground pork.

There are many ways to cook wontons. They can be steamed, boiled, pan-fried, deep-fried or a combination of these techniques (pan-fried first then add a little bit of water to steam with a covered lid), much like pot stickers.

It's starting to feel like Summer! The weather is finally warming up. The birds are chirping. The kids are playing outside and the neighbors are walking around half-naked. More importantly, the garden is blooming. The other day, I harvested my first Opo Squash (Bầu).I'm so proud of it because it's the first ever Opo Squash that didn't die as soon as it got started.Opo Squash, also known as Calabash Gourd or White Gourd, grows on vines and can grow up to the size of a baseball bat if you let it. Not only can you use it as a lethal weapon, Opo Squash can be used in a traditional Vietnamese side dish, Opo Squash and Shrimp Soup(Canh Bau Tom).

Dim Sum Shrimp Dumplings (Har Gow/Ha Cao)

To eat dim sum is to eat leisurely. You savor the yummy bite-sized portions of Cantonese food while sipping hot tea in between each bite. I love everything that is Dim Sum, and one of my favorite dim sum dishes is Há Cảo (or Har Gow in Cantonese).

If you are following any vegan trends, you probably heard of the use of young jackfruit as a pulled pork replacement. The Vietnamese have been using young jackfruit since forever as a meat replacement. Here is one of the most popular way to use youngfruit in a salad.

Korean Seafood Soft Tofu Stew (Haemul Sundubu Jjigae)

Soft Tofu Stew or Sundubu Jjigaeis a spicy Korean stew made with really ripe and sour kimchi and a rich anchovy-based broth. The broth is flavored with soy sauce, Korean red pepper flakes (Gochugaru) and Korean hot pepper paste (Gochujang). Pork, beef, tofu, and/or seafood are added for different variations.

Vietnamese Egg Noodle Soup with Wontons (Mì Hoanh Thanh)

My mother-in-law would spend the entire day putting Mì Hoành Thánh together. Not only does she make the broth completely from scratch with chicken and pork bones, she also assembles each individual wonton, makes Chinese/Vietnamese Barbecue Pork, preps all the vegetables and makes the fried shallots herself when she can easily get them at the grocery store. And all that pork fat from meat trimmings that she stockpiled in her deep-freezer for, what one would assume, zombie apocalypse? She finally takes them out and fries them into crispy pork fat (Tép Mỡ) as a crunchy topping to dress the noodle soup.

Bún Mắm is a far cry from Phở. A typical bowl of Bún Mắm includes rice vermicelli noodles,egg plant, shrimp, squid, pork belly and flaky white fish. It is often served with a plentiful platter of crunchy vegetables and Vietnamese herbs, limes and fresh chilies. What makes Bún Mắm stand out from all the other Vietnamese noodle dishes is the broth. The broth is murky, salty and flavored with the granddaddy of all Vietnamese condiments, fermented fish.

Vietnamese Escargot Noodle Soup (Bun Oc)

Similar to Bun Rieu, Bun Oc is a rice noodle soup with a tomato-based broth that includes escargot and other proteins such as fried tofu, prawns, and fish cakes. It’s served with a plentiful platter of fragrant Vietnamese herbs, with fermented shrimp paste and chili oil on the side.

Stir-Fried Udon with Shrimp

Udon is thick Japanese noodles made from wheat flour. It's great in both soups and stir-frys. I would occasionally swap out my regular Banh Canh noodles, made from mostly tapioca flour, with Udon noodles because it's heartier with better texture. Udon in stir-fry is also great because the thick udon noodles absorb stir fry sauce nicely.

Bite-sized bursts of savory, salty, and spicy (optional) flavors, these crispy fried shrimp are the perfect easy-to-make appetizer for any occasion.

Vietnamese Soup Shrimp soup is a traditional side dish in Vietnamese home-cooking. It's a classic soup component for many Vietnamese family-style meals. It's sweet, spicy, savory and sour.

seafood, shrimp

Vicky Pham

boiling crab shrimp recipe, boiling crab shrimp, boiling crab copycat recipe, seafood, shrimp, quick shrimp recipe, seafood appetizer

20 Comments

Copycat Recipe: Boiling Crab Shrimp — Vicky Pham (2024)
Top Articles
Latest Posts
Article information

Author: Rev. Porsche Oberbrunner

Last Updated:

Views: 6328

Rating: 4.2 / 5 (53 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Rev. Porsche Oberbrunner

Birthday: 1994-06-25

Address: Suite 153 582 Lubowitz Walks, Port Alfredoborough, IN 72879-2838

Phone: +128413562823324

Job: IT Strategist

Hobby: Video gaming, Basketball, Web surfing, Book restoration, Jogging, Shooting, Fishing

Introduction: My name is Rev. Porsche Oberbrunner, I am a zany, graceful, talented, witty, determined, shiny, enchanting person who loves writing and wants to share my knowledge and understanding with you.