Crab & Shrimp Boil
Prep: 25 minutes plus standing
Cook: 25 minutes • Serves: 8
2 packages (3 ounces each) crawfish, shrimp & crab boil in bag
3 large lemons, each quartered lengthwise
2 pounds red new potatoes
3 large onions, each cut into 1-inch wedges (about 4-1/2 cups)
2-1/2pounds crab legs, thawed if necessary
1-1/2pounds raw 16-20 count shell-on shrimp, thawed if necessary
2 packages (14 ounces each) smoked sausage, cut into 2-inch pieces
4 ears of corn, husks and silks removed, each cut crosswise in half
1/2cup unsalted butter (1 stick), cut into cubes
1/4cup distilled white vinegar
1.In 18- to 20-quart saucepot or crab boil pot, combine beer, crab boil bags, lemons, water and salt; heat to boiling over high heat.
2.Add potatoes; cover and cook 10 minutes. Add onions; cover and cook 5 minutes. Add crab legs, shrimp, sausage and corn; cover and heat to boiling. Turn off heat; let stand 10 minutes or until internal temperature of shrimp reaches 145°.
3.Drain crab leg and shrimp mixture, reserving some cooking broth for serving, if desired; return to saucepot and add butter and vinegar. Pour mixture out onto very large platter or covered surface to serve.
Approximate nutritional values per serving:
458 Calories, 26g Fat (13g Saturated), 196mg Cholesterol,
1945mg Sodium, 17g Carbohydrates, 2g Fiber, 35g Protein