Crab and lobster Prawns and scallops Recipe
July 27, 2021
Prep time: 20 minutes
Total time: 25 minutes
3 lbs frozen snow crab clusters
1 lb tiger prawns (sold in our prawn and scallop crew pack)
1 lb 30/40 Bay Scallops (sold in our prawn and scallop crew packs)
1 lb andouille sausage, cut into 2-inch pieces
4 ears fresh yellow corn, cut crosswise into 3-inch pieces
6 quarts water
4 large lemons, halved crosswise
2 large red onions, halved lengthwise
1/4 cup Cajun seasoning
¼ cup Old Bay seasoning – available at your local Fisherman’s Market
1 tbsp kosher salt
2 large garlic heads, halved crosswise
4 fresh or dried bay leaves
1 ½ pounds baby Yukon Gold potatoes, halved
Add water to a large (16-quart) stockpot. Squeeze juice from lemon halves into the water, removing and discarding seeds; add squeezed lemon halves, onions, Old Bay and Cajun seasoning, salt, garlic heads, and bay leaves. Cover and bring to a boil over high.
Add potatoes. Cover pot, and return to a gentle boil over high. Uncover, and boil, undisturbed, for 15 minutes.
Add sausage and corn. Cover pot, and return to a gentle boil over high. Uncover, and boil, undisturbed, for 5 minutes. Remove from heat.
Add frozen crab clusters, thawed prawns and scallops to a stockpot, using tongs to incorporate them into the broth. Cover pot, and let mixture stand, undisturbed, 3 minutes.
Working in batches, drain the seafood boil in a colander, using tongs to help transfer ingredients to the colander and then to a serving platter. Serve the seafood boil alongside the warmed butter.
Tanner Crab Legs – 3 lb.
Tanner Crab – 10 lb. Crew Pack
Prawn and Scallop – 4 lb. Crew Pack
Tiger Prawns – 4 lb. Crew Pack
Argentinean Prawns – 1 lb. Pack
Get hooked on our email list
Join now to get tasty recipes, news from the ocean and sales on the fresh catches found at your local Fisherman's Market.