ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bluffton Seafood Boil

Yield 12 servings

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

How to Make It

  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.

Oxmoor House Homestyle Recipes