- 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
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.