Seafood Boil. You've maybe heard it called many names: Frogmore Stew, Beaufort Stew, Lowcountry boil, Louisiana Crawfish boil or a tidewater boil. Traditionally, you'll find them in places like Louisiana, South Carolina and New England, as well as some other coastal States that focus on their regional seafood and side dishes. There is no written rule as to what goes in the pot, but most agree that it should be well-seasoned!
Do your usual crab boil. I start with potatoes first, remove them when tender, add corn, sausage crablegs in pot together bring back to a boil for about 10 mins. Turn off flame & add shrimp, after 10 min. remove everything from pot. For garlic butter, just sauté butter in minced garlic, oregano, basil. Pour over boil and sprinkle with cajun seasoning, paprika, & parley flakes.
Shrimp and Crab Boil (Suggestion: add sweet onions, Eckrich sausage cut in pieces, and garlic. Eat this with your fingers. Put dabs of butter, cocktail sauce and mustard right on the paper-covered table.)
I can't believe how easy and tasty this one pot shrimp boil recipe is to make. Scale up or scale down for your group and make it feel like summer any time of year.
Place potatoes & sausage in pot & cover with water. Add Zatarain's crab boil in a bag. 1/2 cup of Salt. You can also add lemon juice 1/4 cup. Bring to a boil then reduce to a simmer for 15min. Then add crab legs and corn. Last 10 Add shrimp cook about 6 more min. Shrimp will be pink when done. Drain & serve.
Tis Cajun Crab & Shrimp Boil! cost me about $100 shopping at Whole Foods and buying Alaskan King Crab legs for $15 a pound on sale, but it was worth it. I would recommend reducing the amount of edible ingredients to just what each person will eat instead of weighing it all out to a certain amount. Absolutely delicious though! I made a garlic butter reduction sauce to dip the crab meat in as well.