Knock it out of the park, wowing your guests with a Southern-Style Crab Boil they may never forget. Everything but the kitchen sink goes into one big kettle—including crab legs, shrimp, corn on the cob, potatoes, artichokes, bratwursts, asparagus, onions and more.
1 1⁄2 Cup (24 tbs)
12 Ounce (4 Packages Dry)
Red skinned potatoes
8 , shucked
5 , cut in half
4 Medium, peeled and quartered
4 , halved horizontally
1 Bunch (100 gm), well washed and tops removed
24 , trimmed
5 Pound (Whole)
1 Set the kettle with basket insert on high heat, cover and bring to a rolling boil. Add seasonings.
2 With the cooking stock at full boil, start by adding the vegetables that will take the longest to cook: the potatoes and artichokes. Cover the pot, bring to boil again and cook for 7 minutes.
3 Add the corn, bratwursts, lemons, onions, garlic, celery and scallions to the pot. Cover and boil again for another 7 minutes. NOTE: It's best to precook the brats ahead of time for a nice caramelized appearance--and to reduce grease in the boil pot.
4 Add the asparagus, crab legs and shrimp. Tuck the ingredients down into the stock with a wooden paddle and stir. Cover the kettle, and when the stock returns to a rolling boil and the shrimp turn pink, turn off the heat. (If the shrimp and crab boil any longer they will be difficult to peel.) Remove all ingredients from the pot and serve immediately.
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Wow your guest with this southern style shrimp crab boil recipe. Check out the video to see how the chef combines almost everything except the kitchen sink in a large kettle by combining veggies with loads of spices to make an absolutely amazing dish. Do not miss out some quick tricks the lady shares.