King Crab and Shrimp Boil
Share recipe
Description
My own adaptation of frogmore stew. An easy southern comfort dish...just throw it all in the pot! Serve in large bowls as a stew. Peel shrimp and crab as you eat.
Ingredients
- 6 quarts water, and more as needed
- ¼ cup seafood seasoning (such as Old Bay®), or to taste
- 1 pound small red potatoes
- 2 pounds king crab legs
- 2 cups chopped carrots
- 1 ½ cups chopped celery
- 12 pearl onions
- 1 pound spicy sausage links, cut into rounds
- 4 ears corn, husked
- 2 pounds unpeeled shrimp
Directions
- 1. Bring 6 quarts water to a boil in a large stewing pot; add seafood seasoning. Cook potatoes in the seasoned water for 15 minutes.
- 2. Bring a separate pot of water to a boil; add seafood seasoning to taste. Cook crab legs until meat is tender, about 10 minutes.
- 3. 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.
Nutrition Facts
serving: 4 servings
calories: 982.7 kcal
carbohydrates: 47.6 g
protein: 90.6 g
saturated fat: 13.8 g
cholesterol: 578.3 mg
sodium: 3649.5 mg
fiber: 6.8 g
sugar: 8.3 g
Categories