“This is my husband's spicy and delicious recipe! It's a tradition during football season. Dry crab boil and jalapenos instill the peanuts with a distinctive salty, spicy flavor.” - by TERESAFL
Ingredients
Adjust Servings
Original recipe yields 8 cups
Directions
- Place peanuts in a slow cooker. Sprinkle with dry crab boil. Cover with water. Stir in sliced jalapeno peppers and their liquid. Cover the slow cooker, and cook the peanuts on low 8 hours, or overnight, until peanuts float to the top of the water.
Nutrition
Amount Per Serving (32 total)
- Calories
- 403 cal
- 20%
- Fat
- 35 g
- 54%
- Carbs
- 11.6 g
- 4%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"My family and I thought these were fantastic! I have a "normal" sized crock pot, and found a 1.5 oz bag of peanuts worked perfectly. I used HALF of an Old Bay seafood one-step shrimp & crab boil 3 oz..." See more package, and instead of the jalapenos, some (about half cup?) tabasco sauce. I also added some kosher salt (1-2 cups?) since I like em salty. Cooked them in the crock pot on high stirring occasionally for 10-12 hours. Had no problems with maintaining water level. The taste was fantastic, and due to popular demand had to make a second batch the next day."
box7cubs
"I'm not sure how this recipe can call for 5 pounds of peanuts?? Even using an extra large crock pot, I could not put that many in. I filled it with as much as I could, probably too much, for I could n..." See moreot get enough water in it. I ended up cooking them over night, then adding more water in the morning, and continued to cook on low the rest of the day and early evening. I also added salt. After all that said....they are very tasty, and I will try again with less peanuts next time."
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