When Kardea Brown was growing up on Wadmalaw Island outside Charleston, SC, she’d often gather with family beneath the Spanish moss–covered tree in her great-grandfather’s yard, and they would spill endless buckets of boiled crab, shrimp, sausage, corn and potatoes onto a newspaper-lined table. Like crawfish boils in Louisiana and clambakes in New England, Low Country boils are a regional summer staple — they’re super fun. These days Kardea carries on the tradition with her girlfriends, hosting a boil right on the beach whenever they visit. It’s the best kind of communal eating, she says. “Instead of breaking bread, we’re breaking crab.”
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 tablespoons seafood seasoning (such as Old Bay), plus more for sprinkling
- 3 pounds red-skinned new potatoes, halved if large
- 2 16-ounce packages kielbasa, cut into 1-inch pieces
- 8 ears of corn, shucked and cut into halves or thirds
- 4 pounds frozen crab legs
- 4 pounds jumbo shrimp (shells on)
- 2 sticks unsalted butter
- 5 cloves garlic, minced
- Kosher salt and freshly ground pepper
Instructions
- Heat an extra-large pot of water over medium-high heat (you can do this indoors or outside with a propane burner). Add the seafood seasoning and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until tender, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.
- Meanwhile, melt the butter in a small saucepan; remove from the heat and add the garlic and sprinkle with seafood seasoning. Drain the seafood mixture and transfer to a newspaper-lined table or a large platter. Season with salt and pepper. Serve with the garlic butter.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 969 |
| Total Fat | 47 g |
| Saturated Fat | 21 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 87 g |
| Cholesterol | 542 mg |
| Sodium | 1668 mg |
Reviews
I am at a loss for words…absolutely better than any seafood restaurant offers. I follow all of Miss Brown’s recipes exactly as written and you can’t go wrong. This is a keeper! Thank you so much!
OMG!!! This is FANTASTIC! I made 1/2 of the recipe, followed it to a “T” and it was Delicious! Sooooo Much Food! (It was a just for my Husband & I) I considered it a “trial” before I cook this for the family…
Now I can’t wait for our Summer to END-(AZ) and put a huge stock pot on the outdoor grill and cook it up again…Thank You SOOOOOOooooo MUCH FOR SHARING!!! MAKE THIS ONE-YOU’LL LOVE IT!!
Now I can’t wait for our Summer to END-(AZ) and put a huge stock pot on the outdoor grill and cook it up again…Thank You SOOOOOOooooo MUCH FOR SHARING!!! MAKE THIS ONE-YOU’LL LOVE IT!!