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Low Country Boil Recipe

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This recipe for Low Country Boil, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Sapp
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
At least 3 dozen LIVE blue crabs
2 lb of medium to large shrimp
Water
At least 1 10 ounce bag of Zatarain crab boil seasoning- this already has salt in it
6 medium potatoes, diced fairly large
4 ears corn, broken in halves
4 links of you favorite sausage, cut in chunks
3 medium onions, quartered
1 stick of butter
Bottle of tobasco sauce
Bottle of Cocktail sauce
Sleeve of saltine crackers

Directions:
Directions:
CLEAN CRABS-Ronnie considers this to be the best improvement over family crab boils of old. First, pack LIVE crabs in ice for about 30 minutes... this makes them less apt to pinch the &*^% out of you... and they must be alive, ie; moving some body part . One by one, break off their pinchers and toss crab back in the bucket. (It is recommended to use prongs to pick the crabs up until you make sure they are "asleep from the ice", although they should start to move some while this is happening). Then pry off backs using a knife or screw driver, remove dead man fingers (they'll kill you if you eat them) and all other guts, wash inside of crab with water hose. Meanwhile start water boiling (about 2/3 of pot) in a very large pot with seasoning, onions, & sausage. In order- add corn, allow to boil for about 5 to 6 minutes, then add potatoes, allow to boil until potatoes start to get tender, add shrimp, allow to boil for about 90 seconds, then add crab and boil for about 2 to 3 more minutes until water just gets back to a rolling boil. Turn off heat and begin to remove all ingredients, spooning onto newspaper covered tables. Serve with cocktail sauce, tobasco sauce, melted butter, crackers, lots of paper towels and your favorite cold beverage. This is an outside meal if at all possible. We love it!

Number Of Servings:
Number Of Servings:
3 to 4
Preparation Time:
Preparation Time:
depends upon how fast you clean crabs, should be able to clean 3 dozen in about 45 min with 2 people
Personal Notes:
Personal Notes:
Crab boils have long been a tradition in the Smith family. I remember attending them as a child with my mom and dad, Edna & Willie Carter. The ones I remember most were at Mildred and Georges at Adam's Pond on Ricker Rd. and Ocean Pond. I don't ever remember seeing my future husband, Ronnie, at these gatherings but he says he was there. Anyway, he remembers Mary Sue loving boiled crabs. They were always boiled without cleaning, just throwing them in the pot alive.It took longer to eat them because you had to clean them first. It was good to have vaseline on hand to put on your lips afterward. It was always a treat to get to go to the Smith family crab boils. Ronnie helped me write this recipe for the book.

 

 

 

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