King Crab and Shrimp Boil
This crab leg boil with shrimp is my adaptation of Frogmore stew. It is an easy Southern comfort dish. Just throw all the ingredients into the pot! Serve in large bowls as a stew, then peel shrimp and crab as you eat.
water, and more as needed
6
quarts
seafood seasoning (such as Old Bay®)
¼
cup
small red potatoes
1
pound
seafood seasoning (such as Old Bay®), or to taste
1
teaspoon
king crab legs
2
pounds
chopped carrots
2
cups
chopped celery
1 ½
cups
pearl onions
12
spicy sausage links, cut into rounds
1
pound
corn, husked
4
ears
unpeeled shrimp
2
pounds
 Gather all ingredients. Bring 6 quarts water to a boil in a large stewing pot; add 1/4 cup seafood seasoning.
  Cook potatoes in seasoned boiling water for 15 minutes.
  Meanwhile, bring a second large pot of water to a boil; add 1 teaspoon seafood seasoning. Cook crab legs in seasoned boiling water until meat is tender, about 10 minutes. Drain.
  Add carrots, celery, and onions to potatoes; cook until vegetables are tender, about 10 minutes.
  Add sausage and corn; continue boiling for 5 minutes more.
  Add shrimp and cooked crab legs; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.
