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LOW COUNTRY BOIL

A delicious all in one dish celebrating seafood and the south.
Course Main Course
Cuisine American
Servings 8 people

Equipment

  • 2 large stock pots

Ingredients

  • 8 fresh lemons 4 juiced, juice and spent lemons reserved and 4 quartered
  • 2 bottles beer
  • 1-2 cups Old Bay or Zaterain's seasoning
  • 12 oz cured, smoked sausage
  • 1 TBS olive oil
  • 2 pounds potatoes small and yellow
  • 6-8 ears corn husked and cut into thirds
  • 2 pounds ALASKAN KING CRAB cut at the joints and carapace split lengthwise with kitchen scissors.
  • 4 pounds snow crab
  • 4-6 pounds shrimp larger is better
  • 1 pound butter unsalted
  • 1 cup ketchup
  • 4 dashes Worcestershire sauce
  • 4 TBS horseradish
  • juice of 2 lemons
  • 2 dashes hot sauce

Instructions

  • Prep all the ingredients going into the boil. Scrub the potatoes, husk and cut the corn, if needed cut the crab into individual pieces and split the carapace lengthwise to make it easier to get the cooked crab out. Also rinse the shrimp.
  • Add water to fill two stock pots 2/3 full and bring to a boil. Divide the lemon juice between the two pots and the spent lemon also. Add Old Bay seasoning and a bottle of beer to each pot.
  • While the water is coming to a boil, cut the sausage into individual size pieces and brown them in a large pan with olive oil. When they are browned on all sides put into a bowl and set them aside.
  • Add the potatoes to the boiling water of pot #1. Boil for 10 minutes.
  • Add the corn to pot #1 after the potatoes have boiled for 10 minutes.
  • After the corn has cooked for 10 minutes add the Alaskan King Crab to pot #2.
  • Check to see if the potatoes are fork tender. If so, remove to a large platter. If not continue to boil until fork tender then remove.
  • After the crab as boiled for 5 minutes add the shrimp to pot #2 with the crab.
  • Remove the corn from pot #1 to the large platter with the potatoes
  • After 5 minutes check to see if the crab and shrimp are done. Don't overcook! Remove to the large platter or platters.
  • Arrange the elements of the boil including the sausage and lemons on the platters and serve immediately.
  • Making the clarified butter can be done ahead and refrigerated. See post for how to clarify butter video. Warm the butter before serving.
  • The cocktail sauce can be made ahead. Mix ketchup, Worcestershire sauce, horseradish, lemon juice, and hot sauce together in a bowl. Refrigerate.
  • Serve with lots of paper towels!