Should I dilute the butter a bit with a little water? Also, anyone have success with simmering imitation crab legs in butter to make it more realistic?

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[–] 8 points 2 months ago (2 children)

You can continue to cook down your used boil water to make a seafood stock. Throw in your shrimp and crab shells for maximum flavor. You shouldn't be wasting too much seasoning either way though. I usually do a sack of crawfish in a pot that is not that much bigger than the sack. You only need a lot of water if you can't heat the water quickly (like using a stove instead of a gas burner)

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