Scrub clams, set aside.
Fill a 5- or 6-gallon pot about 2 thirds full with water;bring to a boil.
Add potatoes, onions, and salt; cover and cook over high heat 20 minutes.
Add clams, crabs, crab boil, garlic, lemons, and vinegar; cook an additional 10 minutes.
Add corn, and cook 5 minutes.
Remove from heat, and add shrimp; let stand in water 5 minutes.
Drain off water.
Arrange boiled seafood and vegetables on a large serving platter.
Serve with melted butter and cocktail sauce.
nd crab boil package.
Bring to a boil.
Boil approx 10
Fill a large pot with water and bring to a soft boil.
Add the following ingredients in the order listed below. Add entire can of seasoning, corn, sausage, and onions and allow to cook for about five minutes. Add shrimp and cook until the shrimp are good and pink.
Allow low country boil to sit in water for about thirty minutes.
This will allow the items to absorb the flavor. Drain the water and serve with your favorite cocktail sauce.
In large pot, bring to boil bay leaves and 3 to 4 quarts water.
Add lemon, onion and seasoning (or spice).
Boil for 20 minutes.
Add sausage.
Boil, covered for 20 minutes.
Add potatoes.
Boil, covered, for 20 minutes.
Add corn.
Boil, covered, for 20 minutes.
Add shrimp.
Bring to a boil.
Cook just until all the shrimp turn completely pink.
(Do not overcook.)
Drain water.
Serve in the pot.
Fill large pot one-half full of water with 3 bags of shrimp/crab boil, 2 beers, squeeze lemon and lime in and throw in rinds.
Bring to hard boil and let boil 10 to 15 minutes.
Add sausage and cook 12 minutes.
Then add corn to sausage and cook another 8 minutes.\tThen add shrimp to corn and sausage and cook 6 minutes.
DO NOT OVERCOOK THE SHRIMP.
Fill a large stockpot with water and bring to a rolling boil. Add salt, sausage, corn and seasoning; boil for 5 minutes.
Add shrimp and cook at a rolling boil for 5 minutes (no longer or shrimp will shrink and toughen!).
Remove from heat and drain off water.
Serve with soft margarine and/or seafood cocktail sauce. Serves 6 to 8.
in large nonstick skillet over medium heat saute/sweat in butter the red pepper, mushrooms, celery and onions.
if seafood isn't cooked you can cook it in some boiling water with very little salt if any or maybe a pinch of oldbay seasoning.
mix all ingredients into a casserole dish that is either buttered or sprayed to prevent sticking.
bake at 375 degrees for about 40 minutes until cook through.
Combine all dry ingredients (except salt) in a square of cheesecloth and tie with string.
Bring a large pot of water (enough for about 4 pounds of seafood) to a boil, add the bag of seasoning, salt and cayenne pepper or hot sauce.
At this point, I also like to add one lemon, sliced, and 4 to 6 cloves of garlic, slivered or sliced.
Let the seafood boil liquid simmer for at least 30 minutes or until water is tinted and seasoned.
Add seafood or vegetables, and cook until done.
Drain and ENJOY!
Fill large pot 2/3 full with water.
Bring to boil and add salt, shrimp boil and potatoes.
Cover and boil 10 minutes.
Add onions.
Boil 10 minutes and add sausage.
Boil 10 minutes and add corn.
Boil 10 minutes and add shrimp.
Simmer 5 minutes.
Drain water and serve.
garlic, lemons, Frank's seafood boil.
Boil together all the seasonings ingredients
r>salt and 2 teaspoons seafood seasoning
in a large
Fill large pot 2/3 full with water.
Add seafood seasonings. Bring to boil.
Add sausage (cut into 1-inch pieces).
Boil 20 minutes.
Add corn and boil 15 minutes.
Add shrimp (unpeeled); boil 3 minutes.
Drain and serve warm.
Serves 4.
Fill large stock pot 1/2 full with water over gas cooker.
Heat to boiling.
Add crab boil seasoning, then potatoes, carrots and onions.
Boil for 20 minutes.
Add sausage and corn.
Boil 10 minutes.
Turn down heat and add shrimp.
As soon as they turn pink, remove all ingredients from water and serve.
Have butter for corn and seafood sauce available.
Great for Super Bowl parties.
Add 6 ounces of Old Savannah to one gallon of water and bring to a boil.
Add 16 half ears of corn and boil for 7 minutes.
Then add 3 pounds smoked sausage and boil for 3 minutes.
Add 3 pounds of shrimp and boil for 3 minutes.
Drain and serve with butter and cocktail sauce.
Bring a large stock pot of water to a boil. Add Old Bay, potatoes and sausage.
Cook 15 minutes maintaining the boil.
Add corn and shrimp, returning liquid to a boil. Cook for 5 minutes.
Dump into large colander to drain.
Transfer to large serving platter and serve with plenty of napkins and condiments.
Place corned beef in Dutch oven; barely cover with hot water. Add onion, garlic, cloves and bay leaves.
Simmer, covered, but do not boil, one hour per pound or until fork tender.
Remove meat from liquid; add potatoes and carrots.
Cover and bring to a boil; cook 10 minutes.
Add cabbage wedges; cook 20 minutes longer or until vegetables are done.
Slice sausage into 2 to 3-inch pieces and place in large pot with the corn.
Add water and seasoning and boil 5 minutes.
Add shrimp and additional seasoning and boil until everything is tender.
Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
Wash potatoes well.
Cut sausage into 2 or 3-inch pieces. Fill a 10-quart pot half full of water.
Put sausage, potatoes and seasoning in pot.
Cook until potatoes are almost done, about 15 minutes.
Add corn and cook 5 to 10 minutes.
Add shrimp and cook until shells turn pink.
Add salt if desired.
Drain and serve from pot.
Cook outside if possible.
rawfish with fresh water and boil.
If you want, use