Jun. 11, 2014 | By Amy Brock
Capt’n Crab’s Low Country Boil from The Crab Shack
The concept for Tybee Island’s popular seafood restaurant, The Crab Shack began in 1990. Prior to that it was just a sleepy little fishing camp with a boat hoist, boat storage, live bait sales and a bar in the ship’s store where the locals could congregate and exaggerate their catches at the end of a day’s fishing.
Today, The Crab Shack is known as the place “where the elite eat in their bare feet”, serving thousands of visitors each year. One of the most popular menu items is Capt’n Crab’s Low Country Boil. This recipe is perfect for group gatherings – just boil the ingredients, serve and enjoy!
The Recipe for Capt’n Crab’s Low Country Boil from The Crab Shack
½ cup Capt’n Crab’s Secret Spice (or any seafood seasoning)
¼ cup salt
4 tbsp black pepper
¼ cup white vinegar
2 lb. new potatoes, quartered
2 lb. smoked sausage links, cut into 1” pieces
8 ears of corn, cut into 2” pieces
½ onion, cut into thick slices (optional)
3 lb. fresh shrimp, tails on
Fill a 16 quart pot with 8 quarts of water. Bring water to a rolling boil and add the Secret Spice, salt, pepper, and vinegar. Add new potatoes and cook for 5 minutes. Add the sausage, corn, and onion, and continue cooking for 10 minutes or until the potatoes are tender. Turn the burner off and add the shrimp, letting them cook for 2 minutes (they will float and the shell on the tail will separate from the meat).
Drain the water, sprinkle with Capt’n Crab’s Secret Spice to taste, and serve with lemon wedges, cocktail sauce, and plenty of paper towels.