Shut your face now, that was some eats!

[h20hunter]

White wine, garlic, herbs, taters, corn,  clams, mussels, spicey sausage, fresh crab, some beers,  friends and family.........

[Special T]

 

[257wbymagkiller]

Dang I must have missed the invitation 

[Blacklab]

YUM! 

[bulldogs40]

Looks great!!!!!

[h20hunter]

It was actually are first mixed steam/boil. No joke, it was awesome.

[sled]

Damn!  I'm not even halfway around the lake from you!

[7mmfan]

Did one of these a month or so ago for the first time. Amazing! Great work!

[gilroym]

After the crab pot in Seattle has downgraded their quality of food. I have been doing crab boils at home for the past few years. Every time family from Texas fly up they have to get their seafood fix.

Not sure where you get the seafood but my best source is Tacoma Boys they freeze their extra seafood that doesn't sell and mark it down for reasonable prices.

[7mmfan]

When I did mine, I had just recently had one at a work event, so I made some changes to the recipe. Here was my basic breakdown:

Crab
Mussels
Clams
Shrimp
Taters
Corn
Chorizo Sausage
Minced Onions
Pearl Onions
Minced Garlic

But the clincher, instead of just water, I used a 75/25 blend of Chicken stock/water, and then seasoned to taste with Old Bay seasoning and salt/pepper. Slap your mama good.

[hunthard]

WOW,
 looks awesome.

[gilroym]

My mix is:
I dump all thses seasoning into a pot with 5 gallons of boiling water on a gass burner
1 tablespoon whole black peppercorns
1 tablespoon whole coriander seeds
2 tablespoons whole cloves
1 1/2 tablespoons whole allspice
1 pound kosher salt
4 tablespoons cayenne pepper
2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dry mustard
1 tablespoon dried dill weed

then add the main ingredients prepping and adding 1 at a time in order so that when the last item goes in the pot is done.


6 bay leaves, crumbled
2 heads garlic, unpeeled, but separated
3 lbs of gold potatoes
6 ears corn, halved
2 pound andouille sausage
2 lbs of Clams
1 lb of muscles
2 lbs of Shrimp

and I add the crab last and it usually depends on how many guest are there .5 lb per guest this doesn't take long to cook I turn off the burner and put a lid on it go make sure the table is prepped with a vinyl drop cloth and put the food with a strainer and dump it in the center of the table.

I also make garlic clarified butter for the seafood. put in as much real butter as you want with a sprinkle of garlic salt. Let the but separate then slowly pour out the golden juice leaving the fat floating on top.