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I was hankering for an old fashioned New England Clam Bake or Lobster boil. We are from CT nearing our 13th year in southern NM. So, a lobster boil or clam bake is not a choice except for a very special occasion and we must order the seafood on-line. I searched several on-line sites and found that a "Low Boil" is similar to a New England seafood boil sans the lobster and clams. The Low Boil fit the craving.
I make do with seafood items that I can buy locally and essentially followed the many recipes that I read on-line. My version includes pressed garlic and turkey kielbasa in lieu of other types of kielbasa/sausages. Hope you enjoy the meal. Mangia!
Servings: 4
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Ingredients
- 2 lbs of frozen Snow Crab Legs (purchased at Sam's Club)
- Six frozen frozen corn halves.
- One package of two turkey kielbasas.
- Old Bay Seasoning
- One pound of raw shrimp. My go to choice is "Wild Caught" from the Gulf that Walmart sells. More expensive than the farmed shrimp from Asia but we try to buy USA grown or made when possible.
- One pound bag of small red potatoes.
- Four cloves of garlic (size varied)
Directions
- Thaw the Snow Crab then chop into pieces that will fit in the pot.
- Thaw the corn halves.
- Thaw the shrimp and remove shells. Set shells aside. Devein the shrimp, rinse and set aside. Rinse the shells and freeze to make a shrimp stock at later date.
- Smash the garlic cloves with your palm or knife and remove skins. Set aside.
- Wash and cut the red potatoes into halves or quarters, depending on your style.
- Fill a stock or large pot with water and set on burner. Add potatoes and all the kielbasa coins.
- Press all the garlic cloves into the mix, stir, then turn burner on to begin the boiling process.
- Add one to three TBSP's of Old Bay Seasoning. The recipes I read called for one to three TBSP's. I was conservative and only added one TBSP. I will use two or three TBSP's next time because we could not taste the single TBSP in the servings.
- Add the corn to the pot once the potatoes are nearly fork tender.
- After five minutes, add all the crab.
- After three minutes add the shrimp but make sure to boil for only three minutes to avoid over-cooking the crab and shrimp.
- After that last three minute interlude remove the pot and pour contents into a colander.
- Pour the food onto a platter and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 573g | |
| Recipe makes 4 servings | |
| Calories 486 | |
| Calories from Fat 34 | 7% |
| Total Fat 4.0g | 5% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 212mg | 9% |
| Potassium 1434mg | 41% |
| Total Carbs 112.87g | 30% |
| Dietary Fiber 11.2g | 37% |
| Sugars 14.31g | 10% |
| Protein 15.42g | 25% |
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