VIRGINIA BEACH, Va.
— Cajun or zatarana is the word that comes to mind when people think of crab boil recipes.
It’s an easy to make dish that’s made from ground beef, herbs, salt and spices and is usually served with a fried shrimp or crab sandwich.
But if you’re looking for something a little different, you can get some creative with your cooking.
A simple, quick, simple dish.
And it’s all in the name.
The Zatarain Crab Cookery book is a collection of recipes that are simple, delicious and easy to prepare, but it’s got some tricks up its sleeve.
Here are the tricks that come in handy.
Cook the meat first.
It’s a tough one.
If you’re using chicken or pork in the crab boil (or pork chops in the zatarani’s crab cookery), you’re going to need to make sure the meat is cooked and then put it in the pan with the crab sauce and vegetables.
You can do that in a Dutch oven or a pressure cooker.
But if you want a simpler recipe, you should probably cook the meat at the stovetop first.
It also helps to use a slow cooker.
The more the meat cooks, the more time it will take for the vegetables to cook.
That’s because they take longer to cook, so it takes longer to finish the dish.
But don’t forget to add more meat to the pot.
This will make the crab sauces taste better.
Add salt and pepper to the crab.
You can use a little salt and some pepper in a pinch, but make sure it’s enough.
Then, cook the vegetables.
You want the vegetables as crispy as possible.
The cabbage will be tender and the crabmeat will be a little crunchy.
If you have extra vegetables on hand, cook them first in a skillet or grill pan on the stove.
Then add them to the dish when the potatoes and the shrimp are done.
The zatarane’s crab recipes are available at the book’s website and in the restaurants, but you can also find them in cookbooks and cookbooks in the store.
Follow Jamie G. on Twitter @JamieGESPN