Crab & Shrimp Boil
Active Time: 20 minutes
Total Time: 1 hour • Serves: 8
3 bottles (12 ounces each) pale ale or lager beer
2 packages (3 ounces each) crawfish, shrimp & crab boil in bag
3 large lemons, quartered lengthwise
10 quarts water
3/4 cup salt
2 pounds red new potatoes
3 large onions, quartered (about 4-1/2 cups)
2-1/2 pounds crab legs, thawed if necessary
1-1/2 pounds raw 16-20 count shell-on shrimp, thawed if necessary
2 packages (14 ounces each) smoked sausage, cut into 2-inch pieces
4 ears fresh corn, silk and husks removed, each ear cut in half
1/2 cup Schnucks unsalted butter (1 stick), cut into cubes
1/4 cup distilled white vinegar
1. 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.
2. Add potatoes and return heat to simmering; cook 10 minutes. Add onions and cook 5 minutes. Add crab legs, shrimp, sausage and corn; heat to boiling. Cover saucepot and turn off heat. Let stand 10 minutes or until internal temperature of shrimp reaches 145°F.
3. Drain crab leg and shrimp mixture well; return to saucepot. Sprinkle with butter cubes and vinegar; toss mixture until butter melts. Turn mixture out onto very large platter or covered surface to serve.
*Each serving: about 560 calories, 29 g total fat (14 g saturated), 250 mg cholesterol, 2989 mg sodium, 33 g carbohydrate, 4 g fiber, 8 g sugars, 41 g protein
*Estimated nutrient values are based on no more than 5% retained cooking liquid. Due to the subjective nature of this recipe, all nutrient values are approximate.