Servings: 2-4 (2 if this is your entree, 4 if this is an appetizer)
Total Time: 45 mins
- 1 big stockpot!
- 2 ears of corn, quartered
- 8-10 whole baby red potatoes
- 1/2 onion (cut in half, doesn't need to be diced as this is just for flavoring of the stock)
- 6 cloves garlic, smashed
- 1 lemon, quartered
- 1/3 cup dry white wine, I used chardonnay
- 1 package zatarains crab boil (spicy)
- salt and pepper
- 1 dozen little neck clams
- 1 dozen wild shrimp
- 1 dozen mussels
- 1 lb snow crab legs
- 1/2 stick butter
- parsley, chopped
- Old Bay Seasoning
- French baguette for dipping mmm!
- Put potatoes, onion, garlic, crab boil bag, and lemon into pot and add water to cover the ingredients. Set to medium/high and bring to a boil. Season with salt and pepper as this is boiling. Allow to boil for about 10 minutes.
- Add corn and bring temperature down to medium heat. Continue to boil for another 5-7 minutes.
- Add clams, mussels and crab legs and the wine. Cover and allow the steam to do its magic!
- When you notice all the shellfish beginning to open up, thats when you are ready to add the shrimp. Shrimp take very little time to cook and you don't want to overcook them either because they will be tough.
- Cover. Allow everything to cook for about 3 minutes and then drain everything out while preserving about 3 cups of the broth that you have just made. Plate your seafood boil in a big pot or a big serving dish.
- Take that broth and add the butter, sprinkle with some old bay seasoning, salt and pepper and allow the butter to melt. Once the butter is almost melted, add the parsley.
- Now you can pour this magic concoction all over your seafood boil, garnish with some crusty bread and lemon wedges and don't forget to have a separate bowl for the shells as well as crab leg cracker thingamajigs :)