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Shrimp and Crab Boil

    Notes from Chef Nicole

    This is our family and friends favorite meal for gatherings like Mothers Day, Memorial Day and Fourth of July; the warm months for when we can gather outside, for the easier cleanup purposes.  We set it up outside at our picnic table, put the bowl in the middle of the table and two extra bowls at both sides of the table for the shells. 
    Pro tip: Have lots of napkins or paper towels ready to go around!

    [[ recipeID=recipe-9l3kga2b8, title=Shrimp and Crab Boil ]]

     

    Author Profile 

    Nicole is a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food. 

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    Shrimp and Crab Boil

    Servings: 6 People

    Keywords:

    • Prep Time: 0 mins
    • Cook Time: 30 mins
    • Total Time: 30 mins

    Ingredients

    Instructions

    Ingredients

    • 1.5 lbs Crab legs-Dungeness are recommended
    • 1 lb Brown Shrimp
    • 1 ½ Gallons of water
    • 13 oz seafood seasoning packet
    • 3 ears of corn cut in 3rds
    • 2 lbs of potatoes large dice
    • 1 lb of sausage or kielbasa, cut in 1/2 inch chunks
    • 1 stick of Butter, room temperature
    • 1 head of Garlic
    • 2 Lemons
    • 1 large Onion , cut in quarters 
    • 1 bundle of parsley
    • 1 cup of remaining boil liquid

    Instructions

    Night Before:

    1. Defrost Wild For Salmon 26/30 Brown Shrimp and 1.5lbs Dungeness Crab and 1 stick of butter at room temperature 

    Bring to boil:

    1. 1.5 gal of water, 3oz seafood seasoning, garlic, onion, parsley stems,1 lemon cut in quarters 
    2. While the mixture comes to a boil rough chop the remaining parsley leaves, lemon wedges potatoes and corn 
    3. When at boil, add large diced potatoes cook for 12 minutes- they should be semi soft.
    4. Add smoked sausage, my favorite is kielbasa and corn and cook for another 8 minutes .
    5. Add Dungeness crab boil for 5 minutes 
    6. Add Brown Shrimp boil for 2 minutes 
    7. Remove the boil out of the pot into a large bowl 
    8. Pour out the boil liquid except for 1 cup.
    9. With the remaining 1 cup of boil liquid and whisk in the 1 stick of room temperature butter and parsley and pour the butter mixture on top
    10. Serve with the lemon wedges