Crab Boil Pot Views
There are two kinds of social gatherings in coastal Georgia and South Carolina that revolve around shellfish. One is very much like a Louisiana boil, usually involving shrimp, corn on the cob, sausage, and red potatoes and is considered part of Lowcountry cuisine. Known variously as Frogmore Stew, Beaufort Stew, a Beaufort boil, a Lowcountry boil, or a tidewater boil, they tend be a bit milder than their Louisiana Cajun and Creole cousins. For example, it is not unusual for a Lowcountry recipe to call for a mixture of hot and mild crab boil seasonings, e.g., Zatarain's and Old Bay, whereas a Cajun recipe may start with crab boil packets and add large amounts of cayenne pepper and hot sauce. While shrimp are most often used, crabs and or crawfish may be included if available. This is also a bit different from a Louisiana boil, which usually involves just one kind of shellfish.
The Maryland Crab Boil (known as a Crab Feast– Crab Boil is generally not a phrase used in Maryland) is a popular event for small groups of friends. Despite the name, the cooking technique is actually steaming. Crab pots have a raised bottom that keeps a fitted basket above the liquid. A couple of inches of beer (or water) mixed with vinegar is brought to a boil. The crabs are placed in the basket and sprinkled liberally with a seasoning mix (usually Old Bay), and then placed in the steamer. Twenty minutes later the bright red crabs are pulled up and turned out onto trays or platters. Tables are covered with layers of brown paper and wooden mallets and serrated knives are made available for cracking claws and picking out meat. Typical side dishes are cole slaw and corn on the cob.[6]
The Boiling Pot started out with a single location in the southwestern part of Mobile County known as Tillman's Corner and was an immediate hit among locals. The smell of crab boil and Creole spices drifting from the building quickly attracted crowds, and soon there was a line from the ordering counter all the way out the door during peak meal periods.
Had a delicious blast this weekend using your Cajun Crawfish Boil recipe, but with live California Crawfish (which are harvested from Sacramento Delta).... just as good! The key thing I would have missed without reading your web page was "purging" the crawfish. We improvised with a 10-15 gallon clean plastic garbage bin and a garden hose. We boiled it in salted water with red potatoes, corn-on the-cob, Zatarain's Crab/Shrimp Boil, and cayenne pepper. Then, when we emptied onto picnic table, sprinkled with Old Bay seasoning, and more cayenne and other pepper-based spices for a mouth-tingling experience. Nice to follow with a few cold ones! October is end of season for us, so had it just in time. See the photos I wanted to share with you. Cheers - Collin (10/15/07)
Crab Boil Pot Images
