Bluffton Seafood Boil

Oxmoor House
12 servings


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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


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.

Add garlic, lemons, vinegar, shrimp, crabs, and corn; cook 10 minutes. Remove from heat; cool in pot 10 minutes. Drain carefully.

Transfer seafood and vegetables to a newspaper-covered picnic table. Serve with melted butter and Seafood Cocktail Sauce.

Created date

February 2010