King crab legs, lobster & shrimp smothered in garlic butter sauce
Low Country Boil is one special dinner every home cook should try at least once! And if you try it, believe me, you will make it again and again! It’s so delicious and more of an event than a meal! I’ve mastered the art of the low country boil and can’t wait to share my secrets with you!
A Low Country Boil is probably the most memorable meal you will ever make. It is really unforgettable delicious and so very casually perfect! I hope you make it and share it with others!
WHAT IS A LOW COUNTRY BOIL
Low Country Boil goes by other names such as Beaufort Boil, Tidewater Boil, and Frogmore Stew (but there isn’t any frog in it). It’s the south’s counterpoint to the New England Clambake! And it is just so darn fabulously succulent!
All the ingredients can be prepped a little bit ahead of time. The seafood I used was frozen fresh so I took it out of the freezer and laid it in their plastic bags on dishtowels on my kitchen counter to thaw. If that makes you nervous then defrost the seafood in the frig and keep it there until it is ready to go into the pot.
King crab legs, lobster & shrimp smothered in garlic butter sauce
Ingredients:
Instructions
King crab legs, lobster & shrimp smothered in garlic butter sauce
Preheat oven to 350F
Taking cleaned seafood, sausage, corn, and, potatoes, add onion powder, garlic powder, paprika, lemon pepper, salmon seasoning, roasted garlic & herb, creole seasoning, ranch seasoning and combine.
To the melted butter add minced garlic, parsley, and combine. Add seafood to a pan, drizzle melted butter garlic mixture on the seafood.
Cover with aluminum foil and place it in the oven.
Cooking time depends on the amount of seafood, but Cook it on 350F until the seafood changes color. Ex. Lobster tails meat turn white/ shells turn red and shrimp turns pink.
The king crabs and snow crabs are usually already cooked.
Be sure to check on it periodically while it’s in the oven.
Serve & Enjoy!
