This is an old fashion south carolina crab boil. Everyone does their recipe differently. Its simple & fairly quick to make considering the amount of food you prepare. Only downside is if you use king crab as I did, this can get on the expensive side. I used a large stock pot. 1 bottle Sam Adams (boston logger) & 2 quarts chicken broth. I added Zataran's crab boil in a bag seasoning, & brought the liquid to a boil. First I added red potatoes & corn on the cob (cut into pieces). After 15 minutes of that on a rolling boil, I added king crab legs, cut hot links, & frozen jumbo shrimp (cooked, cleaned, & tail on). Simmered that for an hour & it was done. The house smelled like a gumbo day or something, Lol.
I know its called a stew, but really its just a boil. Everything comes out w/ a great cajon flavor & the family just couldn't get enough. While this expensive dish will not be a regular, it will be a PERFECT staple for summer get togethers outside or a 4th of July dinner. You know, the ones that are served at 2pm & you end up going back for 3rds and even a 4th plate? Yeah, those kinds of days.
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