A Low Country Boil

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Low Country Boil

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Low Country Boil-25As an edible ode to summer and a sweet summoning of the fall, we gathered on a friends dock to feast on the southern flavor of the low lands and sea. Crab was cracked. Shrimp was peeled. Corn was splattered. Our hands became sticky and our belly's became full. A low country boil - a perfectly placed tradition, meant for the dearest of friends and seagulls to share.

Low Country Boil

serves 12

For Boil

1.8 kg / 4 pounds small red potatoes

5 liters / approx. 5 quarts water

bag of boil seasoning (see below)

6 full cobs of corn, halved

1.8 kg / 4 pounds fresh prawns / shrimp unpeeled

1.8kg / 4 pounds seasonal crab legs (we used snow crab)

2 lemons, halved                                                                                                                          

butter and cocktail sauce for dipping

For Seasoning

12 dried bay leaves, crumbled into fine pieces

12 teaspoons celery salt

8 teaspoons dried mustard powder

6 teaspoons black pepper

6  teaspoon paprika

4 teaspoon smoked salt

4 teaspoon nutmeg

3 teaspoons red pepper flakes

2 teaspoons ground cloves

2 teaspoons ground ginger

Mix all of the dried herbs together to form seasoning. Place the water into a large pot and bring to boil over high heat. Add lemon and all but 1 tbs of the seasoning to the water. Add potatoes and cook at a rolling boil for 5 minutes. Add corn and cook for a further 10 minutes, or until potatoes are tender. Add shrimp and crab to the pot and cook for 2 minutes. Turn off the heat and allow shrimp and crab to continue to cook for a further 2-4 minutes or until shrimp are pink and cooked through. Drain. Toss with remainder of seasoning. Pour out onto brown paper bags and serve with plenty of melted butter and cocktail dipping sauce.