Star Spangled Seafood Boil

Call it a crab boil, a shrimp boil, a seafood boil … a lowcountry or low country or Low Country boil … whatever you want to call it is fine because it’s delicious either way. And it’s the perfect mixture of so many awesome things a true “melting pot,” which is why it’s the perfect thing to make on the Fourth of July. 

Low Country generally refers to the southern most part of South Carolina, below the Eastern Seaboard Fault Line

And there are no real rules … just make it the way you like it. Prefer crawdads over crab? Great. Use them. Prefer wine to steam the food … then use wine. Me, I like to add clams because I LOVE them, and I like a mixture of water and beer to steam the seafood. And I don’t add sausage, but a lot of people do. So again, just do what you like … celebrate your freedom to make it how you want and enjoy! Just make sure you have plenty of napkins 🙂

Star Spangled Seafood Boil

SERVES 8-10
Water
3-4 beers OR white wine OR broth OR just more water
10 heads garlic
2 large onions, peeled and sliced
2 tbs Old Bay seasoning
2 bay leafs
5-6 ears of corn, broken in half OR in thirds depending on size of corn
2 lbs medium-small red potatoes, cut in half
1 cube butter
4-5 lbs crab legs, OR crawdads if you can get them
3-4 lbs shrimp, up to you if you pre-peel them
2-3 lbs clams
½ cup fresh parsley, chopped for garnish
4-5 lemons, cut into wedges

Fill stock pot with liquid. Again, I use a combination of 2-3 parts water, 1 part beer. But this isn’t an exact science so don’t stress over the precise measurements. Just make sure you have enough liquid, about half way filled, to properly steam the seafood. IT doesn’t need to cover them, you just want enough in the bottom to get the steam rising. Add garlic, onion, Old Bay, bay leaves, cover and bring to a boil.

Add corn, potatoes and sausage IF you’re using it. Add butter. Simmer for about 15 minutes. Add crab, cook 5 minutes. Add shrimp and clams, cook for another 5 minutes. Remove from heat and gently stir up any remaining liquid from the bottom to gently “bathe” the top level ingredients. Cover, and let stand for about 10 minutes.

Best way to serve a seafood boil is outside, on a large table covered with newspaper or brown paper. Just ladle the ingredients onto the paper, sprinkle with parsley, distribute lemon wedges, and let people sit around and dish up. Note, you can increase or decrease or even leave things out you don’t care for. There’s no real rhyme or reason … just do what you like, and enjoy! And don’t forget the napkins ; )

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

Coming up next on the blog … a new-to-me fish that I’m absolutely in love with! Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

Follow Blog via Email

DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox

Posted by

Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So my blog, Seafood is The New Black, is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. And over on Seafood in the Circle City, you can read up on my favorite Indianapolis restaurants that serve seafood, and serve it well. As you read along, you’ll find all kinds of information … some that you might find more useful than others—and some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s