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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
10 quarts water |
3 tablespoons salt |
1 (3 1/2-ounce) package shrimp and crab boil |
6 large potatoes, halved |
6 large onions |
15 cloves garlic |
6 lemons, halved |
1 cup vinegar |
10 pounds medium shrimp |
1 dozen blue crabs, steamed, backs removed, and cleaned |
1 dozen ears fresh corn, husks and silks removed |
seafood cocktail sauce |
Directions:
1. Place water, salt, and shrimp and crab boil in a 5-gallon stockpot. Bring water to a boil. Add potato halves and onions; return to a boil. Cover stock pot, and cook 20 minutes.
2. Add garlic, lemons, vinegar, shrimp, crabs, and corn; cook 10 minutes. Remove from heat; cool in pot 10 minutes. Drain carefully.
3. Transfer seafood and vegetables to a newspaper-covered picnic table. Serve with melted butter and Seafood Cocktail Sauce.
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