why do you guys critizice them so much about the margarine? if you want to use butter or margarine just do it and shut up. its very nice of them for doing this video. Thank you guys! I will try it today
I just tried this recipe today and all I can say is THANK YOU!!! I can finally have a seafood boil in Canada without going down south! It was fantastic!=)
Yay! I cannot wait to use this recipe. Our favorite Asian-Cajun restaurant used to sell us the sauce but last year they stopped and I've been scouring the web and youtube......so glad I found this. Thank you!
Omgoodness.....thank you so much for showing me how to prepare this garlic butter sauce...this looks exactly like the sauce that are on the crawfish that I get from the crawfish house that I go to in Houston.....I am saving this video to my favorites so that I can go to it whenI need to. I am preparing crawfish this weekend for my mother and I know that she will LOVE em' with this sauce...again...thank you so much...you guys did an excellent tutorial!
We just had a crawfish boil and we couldn't figure out what it was missing and now I know it's definitely that butter sauce 😝 will try again with your recipe thanks so much!!!!
I love you guys these its the perfect recipid i was looking thanks i aprecciate that u take the time and tiching theses poor inglis sorry but i try cuzz u guys are awsome
I really hope this is the recipe I’ve been hunting for, for so long. Surprised I’m just seeing your channel. I’ve been digging and digging. Hope this is it! Will try tomorrow.
Have not tried this yet - but - Crawdads are in season and will be trying it this weekend! May add some Clams, Muscles, Shrimp and Crab Legs. My thoughts up front: I always crack my Crab and / or Crawfish before cooking. Let that margarine or butter sink in to the meat (I only use clarified butter on Seafood - takes time - but is 100% better)! Also will add two ear of fresh corn (cut in 3rds) and some sausage. If you live in the south Conecuh is to die for. I usually par boil for 8 to 10 minutes first and add late to the boil. I also prefer heads on shrimp - when I can get them - the taste is much, much better. And I avoid Farm raised shrimp like the plague. No taste! Great recipe - thanks for the advice.
***** Tony - your basic recipe sounds absolutely fantastic. Google :How to do a Google Crawfish Boil". These boys in NOLA do it good. But, I always felt something was missing. I think you have the missing link! Their basic recipe plus your Garlic Butter may be the perfect combo. I will also add a Sweet Vidalia Onion to the tater boil. Will also scrape some lemon zest in to the initial boil as that is the best part of the lemon. Am excited! My changes are minor..... It is almost impossible to get Blue Crab here - so - I have to go without. I just will add the Muscles. When you add the Taters, use Red's and boil them in first with the lemon, lemon zest and Sweet onions. When they are tender, add the seafood till it gets back to boil. Lastly, to make this a true Vietnamese meal: Add Vietnamese Pasta (or angel hair) with some Sirachi on top - serve the seafood on-top. Cant wait to look at your other videos! Lastly, if you have not had conecuh saussage - you have never lived. Check out their website - and - I am not paid by them. Only thing I buy. Take care, and, I cant wait to try it!
Very cool. Thanks for putting this together. Looking forward to trying it out some time. I just purchased a boiler yesterday and have about 35# of crawfish. Mo Betta Than Good! Thanks again for the recipe! Eat On!
Thanks your awesome! i made it for the first time and it tasted so good...i pretty much follow the recipe and added hoisin, honey and oyster sauce to add some sweet kicks to ur very good recipe!!!
Tony, I made some comments. Then made it and forgot to reply. It was fantastic! Loved it so much - we did it again two weeks later. My changes: 1) If I am going to spend money for Crabs - I am using Butter and not Margerine. 2) I never use the Fresh Garlic - I just use the jarred / minced stuff. Is just easier and I never can tell a difference. I usually use a bit more then required as the flavor is not as intense. 3) I had a frozen Lobster head (which I would have used for Bisque) and threw that in for flavor. As I am the only person with Lobster Heads in the Freezer: This is totally optional. 4) Crack the Crab Legs before boiling. This gets the boil and butter mix injected in to the Crab meat. Also it makes it easier to crack them when you sit down to eat. 5) I threw in two packs of Frozen Muscles (which I get at Krogers in the Frozen Seafood section). Again optional - but they are good and affordable. 6) I threw some Sweet Corn on the cob (cut in 2 inch sections, some Cajun Sausage, Potatos and Sweet Onions. I have 5 Pounds of fresh Alaskan King Crab coming for Thanksgiving - so am dying to do this again.
Hello, this looks great. I want to boil 30lbs of crawfish with this sauce recipe, so for the sauce how much of each ingredient should I use? Because I'm sure this exact recipe won't work for 30pounds of crawfish. Thanks!
Nice video..I like the variety of seafood you cook up. I like to boil 60 pounds of crawfish and I might try adding that butter/garlic to the boil next time. Just something different to try.
While cooking you mentioned Cayanne Powder, Garlic Powder and Chili Powder. But you did not list them in the recipe or show them in the opening scene. Are these 3 in this recipe? I listen VERY closely as I watched the cooking. So I'm just making sure I don't want to miss anything lol
Hi Tony, how long do you cook the sauce for? I tried on medium-low heat for 10 mins and they spices would not dissolve into the butter.... nor did it get the red colour I see on your video...
What are the measurements for 25lbs of crawfish? Im making a craw fish boil this sunday and want to use this recipe but for a larger batch and for crawfish
why do you guys critizice them so much about the margarine? if you want to use butter or margarine just do it and shut up. its very nice of them for doing this video.
Thank you guys! I will try it today
Very well said!
+248yenny Margarine is more unhealthy than butter, but in the video they said it was more dietary. Which isn't true.
+jayce luck They said the margarine is more dietary....
+jayce luck them saying it was a dietary was a joke....
Rebecca Saguin fuck you. no it wasn't.
Excellent recipe, we use it often, thank you.
Great recipe. Trying it out soon. Can you tell us *WHY* margerine and not butter?
I am vietnamese and boy you nailed it. I cant wait to try this recipe! Great tutorial!! Hmmm...
Real cooking with real people. I appreciate it.
I've been thru many sauces and this is the BEST! Love it! Love it! Love it! Thanks guys 💞
I just tried this recipe today and all I can say is THANK YOU!!! I can finally have a seafood boil in Canada without going down south! It was fantastic!=)
Wow! Made this with butter and it was GREAT!
OMG I CANT WAIT TO TRY THIS!!! I WISH I COULD SMELL IT THROUGH MY PHONE!!! LOL. THANKS FOR SHARING
Yay! I cannot wait to use this recipe. Our favorite Asian-Cajun restaurant used to sell us the sauce but last year they stopped and I've been scouring the web and youtube......so glad I found this. Thank you!
hi, thank you for the great recipe. one question, any reason of not using butter instead of using margarine ?
love this recipe!
I made this following the exact same recipe. ..it turned out delicious! ! thanks for sharing
Thank you for the ingredients. I made some yesterday and it turn out exactly what i wanted. My kids and wife love it.
This is a wonderful recipe. The sauce is finger licking good. Thank you for sharing this recipe.👍
Omgoodness.....thank you so much for showing me how to prepare this garlic butter sauce...this looks exactly like the sauce that are on the crawfish that I get from the crawfish house that I go to in Houston.....I am saving this video to my favorites so that I can go to it whenI need to. I am preparing crawfish this weekend for my mother and I know that she will LOVE em' with this sauce...again...thank you so much...you guys did an excellent tutorial!
crawfish and shrimp is a good Sunday meal
thank you for this breakdown cause ive spent to much money at hot n juicy crawfish in dc. ill be making this at home
No problem. I hope you enjoy this recipe. By the way, you can use butter if you want. It is very good with either butter or margarine.
Thanks for sharing! I followed the directions for the butter sauce and it came out perfect! Very similar to the ones in the restaurant.
We just had a crawfish boil and we couldn't figure out what it was missing and now I know it's definitely that butter sauce 😝 will try again with your recipe thanks so much!!!!
I love you guys these its the perfect recipid i was looking thanks i aprecciate that u take the time and tiching theses poor inglis sorry but i try cuzz u guys are awsome
Came out perfect. Thanks for sharing
2020 still love this idea
OMG ...Thank you soooo much !!! I've been seriously trying to figure out their recipe. Thanks again;)
Looks delicious!! Thanks for sharing, friend! Let's stay connected.
I really hope this is the recipe I’ve been hunting for, for so long. Surprised I’m just seeing your channel. I’ve been digging and digging. Hope this is it! Will try tomorrow.
your food looks so good you get props over here
“Take a little bit of garlic” lol 😂 good video guys!!
Definitely going to try this out
recipe taste great!!! you guys did a good job.
Add 1/4 Cup Of Brown Sugar And OMG!!!
Thats awesome! We are going to try it. We know where to find a few crawfish. Thanks, and keep up the good work.
This is great thanks for sharing! I cant wait to try this! Yummmm!
Have not tried this yet - but - Crawdads are in season and will be trying it this weekend! May add some Clams, Muscles, Shrimp and Crab Legs.
My thoughts up front: I always crack my Crab and / or Crawfish before cooking. Let that margarine or butter sink in to the meat (I only use clarified butter on Seafood - takes time - but is 100% better)!
Also will add two ear of fresh corn (cut in 3rds) and some sausage. If you live in the south Conecuh is to die for. I usually par boil for 8 to 10 minutes first and add late to the boil.
I also prefer heads on shrimp - when I can get them - the taste is much, much better. And I avoid Farm raised shrimp like the plague. No taste!
Great recipe - thanks for the advice.
***** Tony - your basic recipe sounds absolutely fantastic. Google :How to do a Google Crawfish Boil". These boys in NOLA do it good. But, I always felt something was missing. I think you have the missing link!
Their basic recipe plus your Garlic Butter may be the perfect combo. I will also add a Sweet Vidalia Onion to the tater boil. Will also scrape some lemon zest in to the initial boil as that is the best part of the lemon.
Am excited! My changes are minor..... It is almost impossible to get Blue Crab here - so - I have to go without. I just will add the Muscles.
When you add the Taters, use Red's and boil them in first with the lemon, lemon zest and Sweet onions. When they are tender, add the seafood till it gets back to boil. Lastly, to make this a true Vietnamese meal: Add Vietnamese Pasta (or angel hair) with some Sirachi on top - serve the seafood on-top.
Cant wait to look at your other videos!
Lastly, if you have not had conecuh saussage - you have never lived. Check out their website - and - I am not paid by them. Only thing I buy.
Take care, and, I cant wait to try it!
Very cool. Thanks for putting this together. Looking forward to trying it out some time. I just purchased a boiler yesterday and have about 35# of crawfish. Mo Betta Than Good! Thanks again for the recipe! Eat On!
Just tried this recipe tonight and it was delicious!! Thank you for sharing!!
wonderful!! I should try the way you teach someday! Thank you for posting the seasoning so clear!
excellent job looks great
Thank you so much guys for tip it looks delicious I can smell it 🤤
Thx u so much for this recipe pls post more asian/ Cajun recipes..
Ha ha! "Show us you're still living!" Lol. Wow. Best part.
Great recipe. Thank you guys so much
Just tried this today. It turned out really well!!
Very very delicious. Thank u
VERY NICE!!! IM GONNA TRY THIS WHILE CRAWFISH ARE STILL IN SEASON!!!! THANKS FOR THE VID!
love watching and learning from your videos. keep it up you guys!
Thanks so much!!!! I have been trying to figure it out! Will try this weekend on blue crabs and shrimp
thanks for the recipe it's great!
I'm Asian! I don't actually know how to make this, thanks for sharing. I'm going to try this next weekend for my graduation party
It is NOT Asian, but VIETNAMESE!!!
Love this video love it love it thnks for posting
Thank you for sharing. Very helpful
Thank you!
Perfect! Thank you!
Thanks your awesome! i made it for the first time and it tasted so good...i pretty much follow the recipe and added hoisin, honey and oyster sauce to add some sweet kicks to ur very good recipe!!!
Thanks for the video awesome. May I ask where did you buy your food grinder/chopper? Thanks
Tony, I made some comments. Then made it and forgot to reply. It was fantastic! Loved it so much - we did it again two weeks later. My changes:
1) If I am going to spend money for Crabs - I am using Butter and not Margerine.
2) I never use the Fresh Garlic - I just use the jarred / minced stuff. Is just easier and I never can tell a difference. I usually use a bit more then required as the flavor is not as intense.
3) I had a frozen Lobster head (which I would have used for Bisque) and threw that in for flavor. As I am the only person with Lobster Heads in the Freezer: This is totally optional.
4) Crack the Crab Legs before boiling. This gets the boil and butter mix injected in to the Crab meat. Also it makes it easier to crack them when you sit down to eat.
5) I threw in two packs of Frozen Muscles (which I get at Krogers in the Frozen Seafood section). Again optional - but they are good and affordable.
6) I threw some Sweet Corn on the cob (cut in 2 inch sections, some Cajun Sausage, Potatos and Sweet Onions.
I have 5 Pounds of fresh Alaskan King Crab coming for Thanksgiving - so am dying to do this again.
what kind of potatoes do you use? ? and where do you get your crab? ?
Rick Graves don't bitch about margarine and then use minced garlic you idiot. if you can't taste a difference you're dumb
Yumm!!! That looks delicious ...great job you two
Hello, this looks great. I want to boil 30lbs of crawfish with this sauce recipe, so for the sauce how much of each ingredient should I use? Because I'm sure this exact recipe won't work for 30pounds of crawfish. Thanks!
Omg just made it for our boil. Incredible!!
Thank you for the recipe. I have to give this a try.
Thank you for the video.. 👍👌
I tried this before and it was really good. Thanks for sharing
Thank you for the recipe. I can’t wait to try it!
Hi Tony! Great video; subscribed. Please explain why you don't use butter instead of margarine?
Tony Nelson true I never knew the difference it taste the same! I love alot of garlic in my crawfish!
great job
Love the video...thanks. Looks delish!
amazinggggggggggggggggggggggggggg ty ty
Good jobs guys.
Thanks for the recipe. One question though. Why margarine instead of butter?
Great video
Nice video..I like the variety of seafood you cook up. I like to boil 60 pounds of crawfish and I might try adding that butter/garlic to the boil next time. Just something different to try.
I ♥♡luv it going to try it again and again thanks!
Look delicious nice
You two look like a cool couple to hang out with haha. Where yah guys from? cajun style seafood is my favorite!!
nice video.. thanks for sharing
YES OMG SO MOUTHWATERING.
Thank you Thank YOU or contacting me...this is the ultimate love between myself and Cathy!!! ME Wife....Ohhhh sooo good...we love Mud Bugs!!!
awesome!
Thanks for sharing.
While cooking you mentioned Cayanne Powder, Garlic Powder and Chili Powder. But you did not list them in the recipe or show them in the opening scene. Are these 3 in this recipe? I listen VERY closely as I watched the cooking. So I'm just making sure I don't want to miss anything lol
Amazing!
Is they anyway you can list the ingredients and quantities? Their aren't in the link, nor do you have a website link with a recipe. Thanks
very well done
Great!!!
Hi Tony, how long do you cook the sauce for? I tried on medium-low heat for 10 mins and they spices would not dissolve into the butter.... nor did it get the red colour I see on your video...
Just what I wanted to recreate. I just made it spicier!!
Thank you!😋😋
Where is this asian Cajun located at that your talking about? In California?
Us Asians add a cup of fish sauce for every cup of seasoning. This is the key for flavor
can I use garlic spread instead of margarine?!? making this tonight but I bought garlic spread instead
I love this recipee so much i am going to try it=))
Craving craving craving!!!!!!!
What are the measurements for 25lbs of crawfish? Im making a craw fish boil this sunday and want to use this recipe but for a larger batch and for crawfish
Thank you
hello can you list out the Recipe , it look interesting i wanna try
Wash your hands with lemon juice and a little salt. Great recipe !👍
Thank you. Definitely use lemon and salt on your hands to get rid of the garlic smell. :)
That could've gone to an awesome paella or noodle soup
Doesn't the Crab Boil come in a plastic bag? If so would it melt and breakdown or transfer a plastic taste to the boil pot?
Looks good! I'll have to try your recipe one day. Thanks for sharing!
Vietnamese style baby.!!!! Hell yeah is good.