Ragin Cajun Steampot
Joe's Crab Shack Copycat Recipe
2 Clusters of Dungeness Crab (approx. 1 lb)
6 in shell shrimp
1 Andouille sausage link
2 Fresh Corn on the Cob
2-3 red potatoes
For Garlic Boil: Place whole heads of garlic with skin in a food processor or use a chef knife to rough chop garlic. Remove any excess stems, skin or discolored pieces. Combine all ingredients a suitable stock pot. Bring to a temperature of 212 degrees then lower heat and maintain at a simmer (200 degrees) for minimum of 30 minutes. Boil must have minimum temperature of 200 degrees and maximum of 225 degrees.
Precook corn in garlic boil approximately 6 minutes. Boil red potatoes until fork tender, approximately 20 minutes prior to cooking with steampots.
Ragin' Cajun Flavor Crab Legs: Once garlic boil has been at a simmer for 30 minutes, place crab legs, shrimp, sausage, precooked corn and potatoes into the garlic bath and heat to a minimum 6 minutes or until reaching an internal temperature of 155 degrees F. Place Cajun seasoning, Creole seasoning and melted butter in a mixing bowl, using a rubber spatula mix to incorporate well. Remove crab from garlic bath and add to the mixture. Toss and mix well with a rubber spatula. Transfer into a platter and serve immediately. Add more seasoning as needed. Good eats.
Joe's variations on the Old Bay Steampots.
- Chespeake Steampot - Authentic New England fare this pot includes 1 pound of Rock Crab, 1 pound of clams, 6 shrimp, sausage, corn and potatoes flavored in Old Bay seasoning
- Old Bay Steampot - snow crab, 1 pound of clams, and smoked sausage, flavored with old bay seasoning.
Old Bay Crab Boil
2 live Dungeness crabs (3 1/2 to 4 pounds)
1/2 cup OLD BAY Seasoning
In a pot with a raised rack (minimum of 2 inches high), add equal quantities of water and vinegar to just below level of rack. Bring to a boil on high heat. Place crabs carefully in liquid. Sprinkle with OLD BAY. Cover. Steam 18 to 20 minutes or until crabs turn bright orange. Drain well. Serve with melted butter.
Old Bay Shrimp Feast
4 quarts water (16 cups)
1 can (12 ounces) beer (optional)
1/2 cup OLD BAY® Seasoning
2 tablespoons salt
8 medium red potatoes, quartered
2 large onions, cut into wedges
2 pounds lean smoked sausage, cut into 2-inch pieces
8 ears fresh corn, shucked and halved crosswise
4 pounds unpeeled jumbo shrimp (21 to 25 count)
Bring water, beer, OLD BAY Seasoning and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes. Stir in shrimp. Cook 4 minutes or just until shrimp turn pink. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or, mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning, if desired.