Lowcountry Crab Boil

Lowcountry Crab Boil

Saturday night, my family cooked a lowcountry crab boil (aka Frogmore Stew, although sometimes that one doesn’t have crab). It was the best meal ever. Serve it with some drinks and crusty bread; it’s always a party. Simple, yet tasty.

Lowcountry Crab Boil
Also known as frogmore stew, this dish is very easy to cook & turns any regular meal into a party. Perfect for the summer…or winter.

-4 medium onions, quartered
-6 cloves garlic, chopped
-6 ears of corn, shucked & broken into 2-3 pieces each
-6 small new potatoes, quartered
-2 tbsp. olive oil
-1/2 cup of Old Bay Seasoning
-2 lbs. sausage
-1 lb. shrimp
-4 lbs. crab legs
-1 gallon of water

Combine quartered onions & chopped garlic in a 16 quart stockpot with olive oil. Saute 5 minutes. Add sausage; brown the sausage. Add 1 gallon of water & Old Bay Seasoning. Add potatoes, bring to a boil. Boil for 10 minutes. Add corn; bring back to a boil. Boil for 7 minutes. Add shrimp & crab. Boil until cooked (if using precooked, make sure the seafood is heated). Drain pot and pour onto a large platter in the middle of table. Serve with crusty bread & melted butter. (Feeds 4 very comfortably; can probably get away with 6 if served with a side salad.)

Submitted by: Gloria

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