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| The Crab Shack Low Country Boil |
It's the place where "the elite eat in their barefeet." We absolutely loved it! It had a great laid back atmosphere, gators to feed before dining, margaritas to live for and the Low Country Boil... I couldn't wait until returning to experience it again! So, I recreated my own.
We've made low country boils a few times since the summer. Most recently, last night and it was as good as I remembered. With the kielbasa sausage, corn and red potatoes, it's definitely more of a treat than an everyday meal but who cares! LOL! Its super yummy and it could be a lot worse.
The version that we had at The Crab Shack had kielbasa, crawfish mussels, crab legs, shrimp, corn and red potatoes. The Arietta version...
Low Country Boil
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| The Arietta Version |
2 lbs. (31-40) raw Gulf wild shrimp (in the shell)
2 lbs. snow crab legs
2 1/2 dozen little neck clams*
3 lbs. kielbasa sausage (cut into 2" pieces)
6 ears corn (cut into halves)
2 lbs. red potatoes (cut into wedges)
3 large lemons (cut into quarters)
3 celery stalks (sliced)
5 Tbsp. Old Bay seasoning
*We've previously made with mussels (they didn't look so great this time so we went with the clams)
First, fill a perforated multi-pot or double boiler (about 8 qt. pot) with enough water to cover ingredients (about halfway) but be careful not to fill too high, as it will over flow when you add the food. Bring to boil over a high flame and add seasoning and celery.
Once water begins a raging boil, add lemons and potatoes. Lower fire to a medium flame. Wait 3-5 minutes then add corn and sausage. Let cook for about 5 minutes. Check potatoes for doneness by sticking a fork in them. If they are tender, remove. If not, give a few minutes and then add crab legs. I try to remove the ingredients as I go to not completely fill the pot.
Remove corn and potatoes with slotted spoon and place in serving bowl (or two). Add clams to water and remove to serving bowl as they open, along with the crab legs. You may want to use tongs for the crab. Lastly, add the shrimp. Remove as soon as they become translucent and turn red.
Bring to previously set table and every man (or woman) for themselves! A lot of people just cover their tables with newspaper and dump the contents on the table. I personally can't get with the newspaper thing. LOL! But if you can, more power to ya!
P.S. Have the leftovers for breakfast! Cut up a some sausage, a few shrimp, crab, cut the corn off the cob, sauteed some spinach and scramble all in a few egg whites. You'll love it!
*We've previously made with mussels (they didn't look so great this time so we went with the clams)
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| Ready for the pot! |
First, fill a perforated multi-pot or double boiler (about 8 qt. pot) with enough water to cover ingredients (about halfway) but be careful not to fill too high, as it will over flow when you add the food. Bring to boil over a high flame and add seasoning and celery.
Once water begins a raging boil, add lemons and potatoes. Lower fire to a medium flame. Wait 3-5 minutes then add corn and sausage. Let cook for about 5 minutes. Check potatoes for doneness by sticking a fork in them. If they are tender, remove. If not, give a few minutes and then add crab legs. I try to remove the ingredients as I go to not completely fill the pot.
Remove corn and potatoes with slotted spoon and place in serving bowl (or two). Add clams to water and remove to serving bowl as they open, along with the crab legs. You may want to use tongs for the crab. Lastly, add the shrimp. Remove as soon as they become translucent and turn red.
Bring to previously set table and every man (or woman) for themselves! A lot of people just cover their tables with newspaper and dump the contents on the table. I personally can't get with the newspaper thing. LOL! But if you can, more power to ya!
P.S. Have the leftovers for breakfast! Cut up a some sausage, a few shrimp, crab, cut the corn off the cob, sauteed some spinach and scramble all in a few egg whites. You'll love it!
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