My son and his family are visiting from Palm Springs. My grandson Buddy loves crab and shrimp so we try to make a New England Boiled Supper when he visits. Buddy and I shopped for ingredients today and I made the dish for dinner. As always, it was very good.
Here’s what you are going to need:
Serve clarified butter, cocktail sauce and any other condiments you like in squeeze bottles along with a dish of sliced lemons.
Serve sweet tea in Mason jars or glasses with chalk paint and names.
Drain the boiled dinner in colanders and pour it out right down the middle of the table in front of your guests. Add warm crusty bread. Tell them to dig in! The condiments can be squeezed right out onto the paper and the butter drizzled over the crab and bread.
Enjoy the smiles!
- (serves 5 with a few leftover potatoes for the chickens)
- King Crab legs (we used 3 lbs)
- Raw Jumbo Shrimp, 21-25 per pound, deveined, shells on (we used 2 lbs)
- Andouille Sausage (we used 4 links)
- Red potatoes (we used about 10)
- 2 lemons, one quartered and one sliced for the table
- Yellow Corn (we used 4 ears, broken in half)
- Onion (we used 2 large, quartered)
- Old Bay Seasoning 2 TBS
- Zatarain's Crab and Shrimp Boil Concentrate
- 1½ TBS kosher Salt and fresh ground black pepper to taste
- Butter ( as much as you want, melted and clarified)
- Cocktail Sauce
- Grab the biggest pot you own. Add the potatoes and cover with water. Bring to a boil until the potatoes are about halfway to done. Add the quartered lemon, corn, onions, Old Bay, Salt, Pepper, and Crab Boil Concentrate.
- Let me just add a warning here. The Crab and Shrimp Boil Concentrate is what gives it the heat.
- Use it sparingly
- I added only one teaspoon at the beginning of the cooking process and another teaspoon at the end. The first time I made this dish, I didn't see the word
- on the bottle
- and added too much. Everyone in the house was coughing and gagging within five minutes from the fumes. I had to pour out all the water and start over. Consider yourself forewarned.
- Continue to cook until the potatoes and corn are almost done then add the sausage. (If you run out of room in the pot, cook until the potaoes and corn are done and remove them from the liquid. Place in oven proof dish and keep warm in 250 degree oven.)
- Add the sausage and cook another couple of minutes, then add the shrimp and crab. The shrimp will cook fast and the crab just needs reheating as it is fully cooked already. Remove from heat.
- TO SERVE:
- Start by covering your table with butcher paper, freezer paper, or parchment. There are no plates or cutlery. You just dump the food directly on the table and eat with your hands.