Crab & Shrimp Boil - Recipe from Price Chopper

Crab & Shrimp Boil

Crab & Shrimp Boil
SERVINGS: 8
PREP TIME: 25M plus standing
COOK TIME: 25M
SAVE RECIPE 

This Crab & Shrimp Boil is a fun and flavorful way to feed a crowd! Perfect for a summer gathering!

  • 3 bottles (12 ounces each) pale ale or lager beer
  • 2 packages (3 ounces each) crawfish, shrimp & crab boil in bag
  • 3 large lemons, quartered lengthwise
  • 10 quarts water
  • ¾ cup salt
  • 2 pounds red new potatoes
  • 3 large onions, cut into wedges
  • 2 ½ pounds snow crab clusters, thawed if necessary
  • 1 ½ pounds Aqua Star® raw 16-20 count easy-peel shell-on shrimp, thawed if necessary
  • 1 ¼ pounds smoked sausage, cut into 2-inch pieces
  • 4 ears corn, husks and silks removed, halved
  • ½ cup unsalted butter (1 stick), cut into cubes
  • ¼ cup distilled white vinegar
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This Crab & Shrimp Boil is a fun and flavorful way to feed a crowd! Perfect for a summer gathering!

  1. In 18-20-quart saucepot or crab boil pot, add beer, crab boil bags, lemons, water and salt; heat to a boil over high heat.
  2. Add potatoes and heat to a simmer; cook 10 minutes. Add onions; cook 5 minutes. Add snow crab, shrimp, sausage and corn; heat to a boil. Add butter and vinegar; cover and turn off heat. Let stand 10 minutes or until internal temperature of shrimp reaches 145° and shrimp turn opaque throughout.
  3. Drain snow crab mixture, reserving some cooking broth for serving, if desired; serve in very large platter or on a covered surface.
  4. Chef Tip(s): Adding the butter to the saucepot before letting the boil stand will make it easier to remove the crab and shrimp shells, while the vinegar adds a bit of acidity to the shellfish.

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