2 Packages (3 Oz. Each) Crawfish, Shrimp & Crab Boil In Bag
3 Large Lemons, each quartered lengthwise
10 Quarts Water
3/4 C. Salt
2 Lbs. Red New Potatoes
3 Large Onions, each cut into 1-inch wedges (about 4-1/2 cups)
2 1/2 Lbs. Crab Legs, thawed if necessary
1 1/2 Lbs. Raw 16-20 ct. Shell-On Shrimp, thawed if necessary
2 Packages (14 Oz. Each) Smoked Sausage, cut into 2-inch pieces
4 Ears of Corn, husks and silks removed, each cut crosswise in half
1/2 C. Unsalted Butter, cut into cubes
1/4 C. Distilled White Vinegar
In 18- to 20-quart saucepot or crab boil pot, combine beer, crab boil bags, lemons, water and salt; heat to boiling over high heat.
Add potatoes; cover and cook 10 minutes. Add onions; cover and cook 5 minutes. Add crab legs, shrimp, sausage and corn; cover and heat to boiling. Turn off heat; let stand 10 minutes or until internal temperature of shrimp reaches 145°.
Drain crab leg and shrimp mixture, reserving some cooking broth for serving, if desired; return to saucepot and add butter and vinegar. Pour mixture out onto very large platter or covered surface to serve.
Crab & Shrimp Boil
Amount Per Serving:
% Daily Value*
Saturated Fat 13g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Crab and Shrimp Boil will give you a taste of the good old South! Filled with so many flavors – it’s got something for everyone. Mix it up some more with this Roasted Asian-Glazed Salmon & Veggies.
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