Lowcountry Shrimp Crab Boil Recipes

LOW COUNTRY BOIL

Steps:

• In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer., Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the stockpot; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.

LOWCOUNTRY SHRIMP BOIL

Steps:

• Combine tomato juice, bay leaves, lemons, orange, Old Bay, salt, potatoes, and 2 gallons water in a large pot with a perforated basket; bring to a boil. Cook until potatoes are almost tender, 5 to 7 minutes.
• Add corn and sausage. Cook until corn is tender, 4 to 6 minutes. Reduce to a simmer. Add shrimp and cook until bright pink and tails curl up, 3 to 5 minutes. Carefully lift basket from pot, being mindful that residual boiling water drips out.
• Transfer to a newspaper-lined table or a large serving platter. Sprinkle with parsley and additional Old Bay. Serve with Burnt Lemon Aïoli and Cubanelle Pepper Butter alongside.

LOW COUNTRY BOIL

Steps:

• Heat a large pot of water over medium-high heat indoors or outside. Add the seafood seasoning to taste and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until cooked, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.

LOW-COUNTRY BOIL

Steps:

• Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
• Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.

KING CRAB AND SHRIMP BOIL

Steps:

• Bring 6 quarts water to a boil in a large stewing pot; add seafood seasoning. Cook potatoes in the seasoned water for 15 minutes.
• Bring a separate pot of water to a boil; add seafood seasoning to taste. Cook crab legs until meat is tender, about 10 minutes.
• Mix carrots, celery, and onions into potatoes; cook until vegetables are tender, about 10 minutes. Add sausage and corn and continue boiling for 5 minutes more. Add shrimp and transfer crab legs to same pot; cook until shrimp are cooked through and pink, 2 to 3 minutes.

DAVE'S LOW COUNTRY BOIL

Steps:

• Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
• Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE

Steps:

• Cook the shrimp boil:
• Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
• Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
• Make the cocktail sauce:
• Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
• Make the lemon-butter sauce:
• Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
• Serve the shrimp boil:
• Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
• Do Ahead
• Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.

SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT

Steps:

• In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
• When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
• Strain into a large pot or bowl set aside and cover.
• If needed add more beer or water into the cooking liquid.
• Add lobster into pot and cook for 5 minutes.
• Add clams for 1 minute add shrimp for 3-4 minutes, toss.
• Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
• Open a lobster-- To open a boiled or steamed lobster.
• Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
• Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
• Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
• Draw back flesh on upper end and pull off intestinal cord.
• Break edge of large claws and remove meat.
• Enjoy!
• For the Crab--.
• Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
• Pry off the crabs "apron," the small flap on the underside, and discard it.
• Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
• Remove the gills (NOT EDIBLE) from each side and discard.
• The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
• The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
• Snap crab body in half.
• The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
• To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
• Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
• Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.