Dinnertime: Low Country Boil

I say this about almost every meal, but this is REALLY one of my favorites! My best friend Crystal and her wonderful husband Garrett introduced us to this meal when they lived in Savannah, Georgia. We have made it every summer since - it's a great party meal and a major crowd pleaser (if they like seafood).

Ingredients

6-8 small red potatoes, sliced in half

2 ears of corn, shucked, cut in half

1 pound medium shrimp, de-veined, peeled, with tails off

2.5-3 pounds King crab legs (about 2-3 clusters)

Old Bay Seasoning

1/2 stick of butter

Salt

You'll need a really large pot (like a Dutch oven) - fill to 3/4 full with water, add a tablespoon of Old Bay and some salt to taste, and bring to a boil on your stove. Once the water is boiling, add in the potatoes and cook for 10 minutes.  Then add the corn and crab legs, cook for another 10 minutes.  Once the timer goes off, add your shrimp and cook for an additional 3 minutes. While your shrimp is cooking, melt about 1/2 stick of butter in a dipping bowl.

Drain the water from the pot and spread everything out on a long pan (or on newspaper/paper towels) on your table. Serve with the melted butter and additional Old Bay to taste.

  Enjoy with a nice cold beer or a glass of lemonade! Serves 2.*

 

*If you are serving more than 2 people, here is how much food you add per person: 1/2 pound shrimp, 1 ear of corn, 3 small red potatoes and 1 pound of crab (or one crab leg cluster). You will also need one of those outdoor cookers like this, or multiple large pots to cook the items in. Also, if possible, try to get fresh, not frozen, seafood for this recipe.

Alternates to the recipe: true low county boil calls for kielbasa sausage - if you want to add this, you'll need about 1/4 a sausage per person, cut into 1 inch pieces. Add it when you cook the corn and crab legs.