Ingredients with Measurements:
- 2 lbs of shrimp, peeled and deveined
- 2 lbs of crab legs
- 2 lbs of mussels, scrubbed and debearded
- 2 lbs of clams, scrubbed
- 2 lbs of red potatoes, quartered
- 6 ears of corn, shucked and cut in half
- 1 lb of smoked sausage, sliced
- 1 onion, quartered
- 4 cloves of garlic, minced
- 4 bay leaves
- 2 tbsp of Old Bay seasoning
- 1 tbsp of salt
- 1 tsp of black pepper
- 1 lemon, sliced
- 1 stick of butter, melted
- 8 cups of water
Special equipment needed:
- Large stockpot
- Colander
- Large serving platter
Step-by-step instructions:
1. In a large stockpot, add water, Old Bay seasoning, salt, pepper, bay leaves, onion, and garlic. Bring to a boil.
2. Add potatoes and sausage to the pot and cook for 10 minutes.
3. Add corn and cook for another 5 minutes.
4. Add crab legs and cook for 5 minutes.
5. Add shrimp, mussels, and clams and cook for another 5 minutes or until the shrimp are pink and the mussels and clams have opened.
6. Drain the seafood and vegetables in a colander.
7. Arrange the seafood and vegetables on a large serving platter.
8. Drizzle melted butter over the seafood and vegetables.
9. Garnish with lemon slices.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Boiling
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 16g
Protein: 40g
Carbohydrates: 35g
Fiber: 5g
Sugar: 4g
Sodium: 1600mg
Substitutions for ingredients:
- Any type of seafood can be used, such as crawfish, lobster, or scallops.
- Andouille sausage can be substituted for smoked sausage.
- Sweet potatoes can be substituted for red potatoes.
Variations:
- Add hot sauce or cayenne pepper for a spicier version.
- Use beer instead of water for a different flavor.
- Add sliced lemons and oranges for a citrus twist.
Tips and tricks:
- Make sure to scrub the mussels and clams thoroughly before cooking.
- Add the seafood in stages to ensure that everything is cooked evenly.
- Serve with plenty of napkins and a bib.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with lemon slices and fresh herbs.
Garnishes:
Lemon slices, fresh herbs, chopped parsley, chopped green onions.
Pairings:
Serve with a cold beer or a crisp white wine.
Suggested side dishes:
Crusty bread, coleslaw, or a green salad.
Troubleshooting advice:
- If the mussels or clams do not open during cooking, discard them.
- If the seafood is overcooked, it will become tough and rubbery.
Food safety advice:
- Make sure to cook the seafood to the recommended temperature to avoid foodborne illness.
- Discard any seafood that smells fishy or has a slimy texture.
Food history:
Old Bay seasoning was created in Maryland in the 1940s and is commonly used in seafood dishes.
Flavor profiles:
Salty, spicy, and savory.
Serving suggestions:
Serve family-style on a large platter.
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