Name: Blue Crab and Shrimp Country Slow Boil
Yield: Yield: 8 servings (recipe can be halved for 4)
Cuisine: American
Ingredients: 4 ears corn, cut into 16 corn cobbettes (¼ cobb); 3 pounds jumbo shrimp, shell on; 36 live jumbo blue crabs; 5 pounds small red bliss potatoes; 1 head celery, chopped large; 3 medium onions, peeled, quartered; 4 lemons, quartered; 4 pounds smoked sausage, cut into 2-inch long pieces; ½ cup kosher salt; 2, 12-ounce cans of beer; ½ cup granulated garlic; 2 cups seafood seasoning; 4 lemons, cut decoratively in half (see photo for idea)

Preparation info

Yield:
8
servings (recipe can be halved for 4)

Difficulty
Easy

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

3 medium onions, peeled, quartered
1 head celery, chopped large
4 lemons, quartered

Method

Fill a 42-quart stockpot fitted with a steamer basket. Fill about ⅓ full with water and bring to a boil. Add the onions, celery, lemons, salt, granulated garlic and beer. Return to a boil then add the potatoes, corn, and sausage.

Allow to boil for 15 minutes. Add the seafood seasoning and crabs. Boil for 20 minutes and add the shrimp. Turn off heat and let si