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Low Country Crab BoilWe just got back from our annual family beach vacation, and after seeing my family, my favorite part of the trip was the nights we feasted on crabs.

We usually pick up a bushel to eat at home one night, and then we go out for crabs another night. Both nights are pretty much my favorite eating of the year.

Snow crab clusters are available at Brookshire’s today! While it’s a different kind of crab than the Maryland Blue Crabs I eat on vacation, the principal is the same, and they are delicious!

With the snow crab clusters, I like to do a Low Country Boil out of the meaty legs. You still get the great crab flavor and most of the tender, succulent meat with so much less work.

You can also freeze snow crab clusters, and save them for a day when you just want to feel like it’s summertime at the beach.

Low Country Crab Boil

Ingredients:
2 large bags Zatarain’s Seafood Seasoning
1 Tbs liquid seafood seasoning
1 1/2 cups kosher salt
3 lemons, halved
2 limes, halved
10 small whole potatoes, washed
8 ears corn, shucked
1 lb smoked sausage, cut into pieces
5 lbs medium to large raw Gulf-harvested shrimp, unpeeled
8 to 10 snow crab clusters

Directions:
Fill a very large, heavy stock pot about a 1/3 full with water. Add seafood boil seasoning, salt, lemons, limes and sausage. Cover and bring to a boil. Add potatoes; boil for 5 minutes. Add corn; boil for 5 minutes. Add shrimp and simmer. Place crab clusters on top. (They don’t have to be submerged in the liquid.) Bring to a boil, and then remove from heat. Cover and let sit for up to 1 hour.

Drain the pot. Scatter contents on newspaper; eat immediately.

Serves 8

Nutritional Information: Calories Per Serving: 734, Calories from Fat: 194, Fat: 21 g (7 g Saturated Fat), Cholesterol: 645 mg, Sodium: 22350 mg, Carbohydrates: 51 g, Fiber: 7 g, Sugar: 5 g, Protein: 81 g.

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