Beryl Stokes: Hi and welcome to Cajun Cooking TV. It's Saturday night at the Stokes house and we have a crowd of girls here with us tonight. We have Amanda right here and we have this little help with me, that's Addison. Tonight, we are cooking one of our favorite things, it's snow crab legs, and it is so easy because they come frozen basically and they're already cooked.
So what we're going to do is just make them Cajun style and heat them up with some Cajun seasonings. And we're ready to make this. Come on Amanda, let's get started. Oh, our water boiled, we better get started.
We had the tops of some celery, about a celery bunch, and I just cut the tops off, then I am going to cut up the rest of celery tomorrow. And I had a sweet onion here, it's just half of the onion cut into pieces. Why don't you just drop that delicately in there and it's a burning stove. So just drop a little bit at the top, just like this. There you go. There you go.
Okay, give us about a quarter cup of vinegar. Vinegar helps to make the crab legs peel easier, about a quarter cup right to there. This is white distilled vinegar. That's probably good. Just pour that into the -- probably one more layer. Alright, we have some organic lemon juice here, shake that up bit, I want to pour all of that in there, we're going to use that, it's probably about a quarter cup. See it was not very much. Let's see how much it is.
Okay. Bay leaves here. You know what those are for, once you put those in, put all of them. Okay, what else then? And I have some salt and some crab. Now this -- I'll do it. This is smelling stuff. Woo! We got some hot stuff in there. We're going to put a couple of tablespoon of this. There we go. Cameraman getting the hold of it, oh my Lord. That's going to be some hot snow crab legs. Let's put some sea salt in there.
Male Speaker: That's good. Put as much little salt as you want, we put about two.
Beryl Stokes: And we got some finely ground garlic powder here. And I am going to put couple of tablespoons in there also.
These are frozen snow crab legs. And we got a bunch of - we got one, two, three, four, five. You really need about one and half per person. How many you think you're going to eat?
Amanda: I don't know.
Beryl Stokes: Now like I said, these are already cooked. So we're just going to drop them in our water. Let them actually boil for three minutes or so. And then we turn off the boiler. They are frozen sorry, not down in the boil. So you want to get that boil back up. Kick down in there. Good thing I've got a new pot for Christmas so they all fit, there we go. Come see boss, they all are down in here.
There it is here. These are ready to go. We've got some big platters here, this is one of our crawfish platters. And we're just going to dish out one of these for Amanda. Put it on a platter, just like that. And we have a few accessories I want to show you. We have some little shellfish forks, and we have some crackers. And we're going to be serving those for everybody. And we got some little beers to have a lot of fun with. So this has been Cajun Cooking TV. Tonight we showed how to make snow crab legs. And we'll see you next time, bye, bye.
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