An East Coast classic gets a Mexico-inspired twist with a peppy mixture of chipotle, jalapeños, and lime.
4 tablespoons chipotle chili powder
2 1/2 tablespoons kosher salt
2 tablespoons dried oregano
4 bay leaves
8 ounces Spanish chorizo, sliced into 1/4-inch-thick rounds
1 1/2 pounds red potatoes (about 16 small potatoes)
2 sweet onions with stems intact, peeled and quartered vertically
3 ears corn, husks removed and cut into thirds
4 pounds medium stone crab claws (about 16 claws)
1 1/2 pounds unpeeled large shrimp
4 jalapeños, thinly sliced
4 limes, cut into wedges
How to Make It
Combine first 4 ingredients and 2 gallons water in a large stockpot over high heat; bring to a boil. Reduce heat to low, and simmer 30 minutes.
Add chorizo, potatoes, and onions to pot. Increase heat to medium-low. Simmer 17 minutes. Add corn; simmer 5 minutes. Add crab and shrimp to pot; simmer 3 minutes. Add jalapeños; simmer 2 minutes or until shrimp is cooked.
Drain mixture in a large colander in batches or remove everything with a large slotted spoon onto a large sheet pan. Discard bay leaves. Crack crab claws on each knuckle with a mallet or the back of a heavy knife to expose flesh. Squeeze half of lime wedges over the whole pile. Serve with remaining lime wedges and plenty of napkins.