Pink Pepper Lemon Thyme Crab Legs & Shrimp Boil
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Prep Time
15 minutes
Cook Time
40 minutes
It's time to crack some crab legs and dip everything in a Pink Peppercorn Lemon Thyme butter. Chef Tony shows you the simple steps of a seafood boil and how to make this hands-on meal at home.
Author: Chef Tony Reed
Ingredients
- 4 Corn on the cob, cut in 3-inch pieces by length
- 2 lb Fingerling potatoes, halved
- 12 oz Andouille sausage, diced
- 2 lb Shrimp, raw, peeled and deveined
- 2 Garlic, Ear
- 1 Lemons, Wedged
- 1 Lemon, Halved
- 2 lb Crab Legs
-
Chile Flake for garnish
- Parsley for garnish
-
¾ cup Spiceology Pink Peppercorn Lemon Thyme
- 4 oz Butter
-
1 oz Spiceology Pink Peppercorn Lemon Thyme
Directions
- In a small sauce pot on low heat, melt butter and 1 oz of the Pink Peppercorn Lemon Thyme together. Allow it to slow simmer until dinner is ready to serve.
- In a 5-gallon pot filled half way with water - bring to a boil.
- Drop in corn, potatoes, garlic and 3/4 cup Pink Peppercorn Lemon Thyme blend.
- Boil for 20 minutes.
- Now add the andouille, shrimp and crab, and halved lemon for 5 minutes (note: squeeze the juice out before dropping in lemon).
- Strain out the water and pour the boil onto a sheet tray lined with paper.
- Garnish with lemon wedges, chile flake and parsley.
- Serve with Pink Peppercorn Lemon Thyme butter when ready.
