Thread: What goes with crabs
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jmcquown jmcquown is offline
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Default Frogmore Stew (WAS: What goes with crabs)
wrote:
> I am serving Maryland steamed crabs and crabcakes for dinner next
> week. (I'm not cooking them; I'm having them delivered pre-cooked)
> I'm going to a local liquor store to have someone suggest a good wine
> to go with it. So now I have the crabs and wine covered. But that's
> it.
Before it gets too late

Frogmore Stew

This is not an exact science. This is approximately how they do it at a
restaurant called Steamer's on Lady's Island, SC, to serve 6 people:

1 lb. smoked pork sausage (the actual recipe for the original sausage is
unk.)
3 lbs. new potatoes, chopped
water and beer to cover
1 large Vidalia onion, chopped
1 large green bell pepper, chopped
3 ribs of celery, chopped
3 lbs. fresh shrimp, unpeeled
6 fresh blue crabs
6 ears sweet corn on the cob
Crab boil seasoning mix

Fill a large stew pot about 1/2 full of water. Squeeze lemon juice into
pot, including lemon rind. Add a large amount of shrimp and crab boil. Add
potatoes cut into chunks and corn on the cob cut into 2 inch slices. Cook
about 5 minutes then add cut up onions and cook until the corn and potatoes
are tender. Add the sausage and cook about 10 minutes longer. Add crab
and cook for 5 minutes. Add shrimp and cook 3 minutes more, or until shrimp
are pink. Drain it all and serve it up in baskets. Have Tabasco, seafood
seasoning and tartar sauce on hand. And a bucket in the middle of the table
to
toss the seafood shells and the corncobs in. Serves 6-8. Happy Labor Day!

Jill


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