Low Country Boil is a traditional southern style shrimp boil. There's a restaurant in Savannah that we always go to called The River House Restaurant and Bakery right on River Street that has this and we always get it when we're in town because it's not only delicious, but it feeds the two of us easily. Traditional LCB doesn't have crab in it, but we are BIG crab lovers so I always throw some in the pot.
Here are the ingredients you'll need:
- Red potatoes
- Crab legs
- Shrimp (peeled)
- Corn on the cob
- Zatarain's crab boil seasoning
- Old Bay seasoning
First we need to make the clarified butter. Clarified butter is butter with the milk fat removed. That's the cloudy film you get when you melt butter.
Put some sticks of butter in a small saucepan. Melt on LOW heat. You don't want to boil the butter because that will keep the milk fat from floating to the top.
Once it's melted, use a spoon and carefully skim the foam off the top. That there folks is the milk fat. We don't want that.
Once that has been skimmed from the top, you'll be left with beautiful clear butter. CLARIFIED butter.
Cut up some red potatoes and set aside.
Cut up your keilbasa and set aside.
Measure out 4 Tbsp Old Bay seasoning and get your crab boil in a bag ready to go.
Add your potatoes and spices (Zatarain's and Old Bay) to the pot. Bring to boil and let boil for 5 minutes. At that time, add the kielbasa and boil for another 10 minutes.
When the 10 minutes are up, add as much crab, shrimp and corn on the cob to the pot. Cook only 4 minutes and then remove the pot from the stove and drain.
Put in a big bowl and serve.
The fun thing about LCB is that it's basically a free-for-all. Just dig on in and eat til your heart's content.
If you notice in the picture below, I used paper sacks for placemats. Just cut off the bottom of a paper grocery bag, and cut down the sides, folding the flaps over. As you eat, you can put all your shells on the paper and when you're all done, just remove your dishes and carefully wrap up the shells and toss in the trash. EASY CLEANUP!
Oh and that clarified butter we made? Put some in little bowls for dipping shrimp and crab in. We also like to have some tartar sauce and cocktail sauces on the table. Enjoy!