My daughter and her family have been visiting all week. My son-in-law is from South Carolina, and loves seafood. I decided to do a small seafood boil for him. Normally, I have a seafood boil when I’m having a large family gathering. It requires using a large propane tank and burner along with a large stockpot with strainer basket.
Seafood boils are a Louisiana tradition. I experienced my first boil years ago with friends who are from Louisiana. I love being able to complete the entire meal in the same pot. I was feeling lazy, so I decided not to use the propane tank and burner, but to prepare the boil in my kitchen. It was the first time that I prepared the boil in the house, but it turned out great. I have a small pot with the strainer basket, it was perfect for the occasion.
I pretty much used the same ingredients that I use for larger boils, I just didn’t use as much. I used small red potatoes, corn on the cob, and large shrimp. A lemon quartered is optional. For the seasoning, I use Zatarain’s crab boil and Cajun seasoning. You can add mussels, crawl fish or whole crabs.
I used snow cluster crab legs, but I placed the crab legs on a cookie sheet, seasoned them with Obay, and warmed them in the oven on 375 for about 20 minutes since the pot wasn’t large enough to accommodate the crab legs.