New Orleans anyone?
What you'll need:
A pot that will hold 3 gallons of water or more
1 3/4 gallons of water ~ I bought the gallon jugs so I didn't start with cold water to get it to boiling faster
2 packages of Zatarain's Crab boil
8 T Salt
1 T Cayenne Pepper
2 Lemons quartered
1 bulb of Garlic pulled apart ~ remove the flaky skin but leave the cloves intact
1 Onion sliced
2 dozen Baby Red Potatoes washed
1 lb of Shrimp ~ I used frozen that were thawed and without shell
4 ears of Corn on the Cob
2 lbs of Crab thawed ~ I used King Crab because it was on sale
Stick of Butter melted with 1 t of garlic powder
Loaf of crusty french bread
Put your water, zatarain's,
Cayenne pepper, lemons, garlic, onions and baby reds in the pot and cover. Bring to a steady boil.
Add shrimp and cook for about 5 minutes or until they turn pink. Remove shrimp from pot. It would have been helpful to have a basket that I dropped in with the shrimp but we were at the cabin and working with what I had on hand. Steve told me to do the shrimp first because they would absorb a lot of flavor that way and he was right.
Add corn and crab, cover pot and boil 8 minutes. Scoop out the garlic, potatoes, corn and crab or if you have a colander large enough, strain in that.
Dump the shrimp out onto newspaper covered with brown paper bag, toss the rest of the stuff on top and serve with garlic butter.
You can squeeze the garlic cloves onto crusty french bread and dunk in garlic butter for an OVER the top garlic bread.
Everything was seasoned perfectly. The corn didn't need even need butter. Eat your way through the pile. It was seriously YUMMY! This pile served 4 women:)