🦀 LITTLE BABY BOIL 🧅🥔

Ingredients

• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 1 tablespoon Paprika
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 tablespoon Lemon Pepper
• 1 tablespoon Cajun Seasoning (K Fred or any Cajun blend)
• 1 tablespoon Dried Parsley
• 1 tablespoon Old Bay Seasoning
• 1.5 tablespoons Brown Sugar (heaping tablespoon)
• 2 cloves Elephant Garlic (minced; regular garlic can be used)
• 2 tablespoons Lemon Juice (juice of 1 lemon)
• 4 cups Chicken Stock (low‑sodium)
• 2 cups Frozen Pearl Onions (thawed)
• 2 pounds Baby Potatoes (washed, halved if large)
• 12 pieces Mini Wieners (baby hot dogs)
• 12 pieces Mini Wontons (frozen, thawed)
• 12 pieces Quail Eggs (large, fresh)
• 3 pieces Pre‑cooked Crab Claws (large, thaw if frozen)
• 2 tablespoons Rice Wine Vinegar

Instructions

1. Preheat Oven

   Set the oven to 380°F (190°C) and let it fully preheat while you prepare the butter and ingredients.

   Time: PT5M

   Temperature: 380°F

2. Make Seasoned Butter

   In a mixing bowl, combine the softened unsalted butter with paprika, garlic powder, onion powder, lemon pepper, Cajun seasoning, dried parsley, Old Bay, brown sugar, minced elephant garlic, and lemon juice. Mix until a smooth, aromatic paste forms.

   Time: PT10M

3. Prepare Vegetables & Protein

   Thaw the frozen pearl onions and mini wontons. Wash the baby potatoes and pat dry; halve any that are larger than bite‑size. Set the mini wieners, crab claws, and quail eggs aside.

   Time: PT5M

4. Assemble Foil Packet

   Lay a large sheet of aluminum foil on a baking sheet. Spread the seasoned butter evenly over the foil. Arrange the baby potatoes, pearl onions, mini wieners, mini wontons, and crab claws on top. Pour the chicken stock and rice wine vinegar over everything.

   Time: PT10M

5. Seal and Bake

   Fold the foil tightly over the ingredients, creating a sealed packet. Place the packet on the baking sheet and bake in the preheated oven for 1 hour.

   Time: PT1H

   Temperature: 380°F

6. Check Potatoes & Finish Baking

   After 1 hour, carefully open the foil (watch for steam). Test a potato with a fork; if still firm, increase oven temperature to 400°F (204°C) and bake for an additional 30 minutes.

   Time: PT30M

   Temperature: 400°F

7. Boil Quail Eggs

   While the potatoes finish, bring a saucepan of water to a rolling boil. Gently add the quail eggs and cook for exactly 3 minutes. Transfer the eggs immediately to an ice water bath for 1 minute, then set aside.

   Time: PT5M

8. Warm Everything Together

   Re‑seal the foil packet, add the boiled quail eggs on top, and place the packet back in the oven at 425°F (218°C) for 15 minutes to warm the crab claws and finish the boil.

   Time: PT15M

   Temperature: 425°F

9. Rest and Serve

   Remove the foil packet from the oven. Let it rest for 5 minutes, then carefully open. Transfer the contents to a serving platter, garnish with extra fresh parsley if desired, and serve hot.

   Time: PT5M

Nutrition Facts

Calories

610

Protein

20g

Carbohydrates

60g

Fat

30g

Fiber

5g