Servings and Ingredients
|5 bay leaves, slightly crushed|
|Zest of 2 lemons|
|2 tbsp. sea salt|
|6 clove(s) garlic|
|1 ½ tbsp. black peppercorns|
|1 ½ tbsp. Hy-Vee crushed red pepper flakes|
|1 tbsp. mustard seed|
|2 tsp. coriander seed|
|2 tsp. cayenne pepper|
|1 tsp. paprika|
|2 ½ gal. water (40 cups)|
|1 (12 oz) bottle domestic beer|
|2 ½ lbs. small red potatoes, halved|
|1 lbs. andouille sausage or Polish sausage, sliced|
|1 large onion, sliced 1/2-inch thick|
|½ lbs. fresh green beans, trimmed|
|12 medium-size blue crabs or a combination of 6 blue crabs, 4 king crab legs or claws and 4 snow crab clusters, rinsed|
|1 lbs. (51- to 60-count) raw shrimp, peeled and deveined|
|Cut fresh lemons and cocktail sauce, optional|
- In a medium bowl combine bay leaves, lemon zest, sea salt, garlic, peppercorns, red pepper flakes, mustard seed, coriander seed, cayenne pepper and paprika. Place on an 8-inch square of double-thick cheesecloth and tie with string.
- In a 16-quart stockpot, heat water over high heat. Add beer and spice bag. Cover and bring to a boil. Add potatoes; cover and boil 10 minutes. Meanwhile, in a large skillet cook sausage over medium heat about 5 minutes or until lightly browned. Add sausage and onion to stockpot; cover and boil 5 minutes. Add green beans and crab; cover and boil 3 minutes.
- Add shrimp; cover and boil 2 to 3 minutes until shrimp are pink and crab is a medium-red color. Do not overcook. Use tongs to remove crab and a large sieve to remove smaller ingredients; transfer to an oversize platter or large baking sheet. Serve with fresh lemons and cocktail sauce, if desired.
400 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 170mg
- Sodium: 1620mg
- Total Carbohydrates: 35g
- Protein: 34g
Vitamin A 8%
Vitamin C 40%
Hy-Vee Seasons Holiday 2012.