12 servings

How to Make It

Step 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.

Step 2

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

Step 3

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

Oxmoor House Homestyle Recipes

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