A fall get-together with friends, including our co-host and friend Eric
Captain Jim Lemke and Patrick Nolan's recipe, promoted by Bobby Flay
- 4 to 6 ounces crab boil spices
- 1 lemon, quartered
- 3 to 4 whole garlic cloves
- 1 red pepper, sliced
- 1 green pepper, sliced
- 3 pounds mushrooms, cleaned
- 3 to 4 scallions
- 2 to 3 peeled whole onions
- 9 ounces hot sauce
- 10 pounds smoked hot sausage
- 5 pounds tiny whole potatoes
- 25 to 30 ears corn
- 2 to 3 tablespoons chopped garlic
- 7 to 10 pounds mussels
- 15 to 25 pounds medium or large shrimp
Start with a 20-quart pot filled over 1/3 with fresh cold water. In the pot add crab boil mix to the water. Squeeze juice from 2 of the lemon quarters into the water, and drop in the rinds. Add the garlic cloves, red and green pepper slices, mushrooms, scallions, whole onions, and hot sauce into the water. Bring to a boil, and then add sausage and potatoes. Bring to a second boil, and continue cooking for 5 to 10 minutes, or until potatoes start to get soft. Add the corn, chopped garlic, and start a count of 5 minutes. Do not wait until water boils. At 5 minutes, add mussels. 3 minutes later, add shrimp. Boil for 2 1/2 to 3 minutes. Drain immediately.
Serve with plenty of napkins.
Serves 25-30. For different variations, any seafood could be added to the pot.
- I don't think it could be much easier for a party planner than choosing a menu that involves only one pot!
- We had 10 guests and scaled down the recipe to include 2.5lbs sausage, 3lbs potatoes, 10 ears corn, 3lbs mussels, 3lbs shrimp, and 2.5oz Old Bay. We probably had enough to serve 12-15 people.
- We had a smaller pot for our vegetarian friends, with all ingredients except sausage and seafood. Our friend brought veggie sausage, which was a nice addition.
- Luckily our friend Eric has a big (16 gallon) pot, and a spoon with a really long handle. Plan on borrowing some large pots if you aren't so lucky!
- This was a fun event that will likely become an annual experience.
Cornbread and Collard Greens, brought by a guest
Peach and Pear Custard Pies, brought by a guest