South-Of-The-Border Crab Boil Recipe

Name: South-Of-The-Border Crab Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons chipotle chili powder; 2 1/2 tablespoons kosher salt; 2 tablespoons dried oregano; 4 bay leaves; 8 ounces Spanish chorizo, sliced into 1/4-inch-thick rounds; 1 1/2 pounds red potatoes (about 16 small potatoes); 2 sweet onions with stems intact, peeled and quartered vertically; 3 ears corn, husks removed and cut into thirds; 4 pounds medium stone crab claws (about 16 claws); 1 1/2 pounds unpeeled large shrimp; 4 jalapenos, thinly sliced; 4 limes, cut into wedges

Servings: persons

4 tablespoons chipotle chili powder
2 1/2 tablespoons kosher salt
2 tablespoons dried oregano
4 bay leaves
8 ounces Spanish chorizo, sliced into 1/4-inch-thick rounds
1 1/2 pounds red potatoes (about 16 small potatoes)
2 sweet onions with stems intact, peeled and quartered vertically
3 ears corn, husks removed and cut into thirds
4 pounds medium stone crab claws (about 16 claws)
1 1/2 pounds unpeeled large shrimp
4 jalapenos, thinly sliced
4 limes, cut into wedges

1
Combine first 4 ingredients and 2 gallons water in a large stockpot over high heat; bring to a boil. Reduce heat to low, and simmer 30 minutes.
2
Add chorizo, potatoes, and onions to pot. Increase heat to medium-low. Simmer 17 minutes. Add corn; simmer 5 minutes. Add crab and shrimp to pot; simmer 3 minutes. Add jalapenos; simmer 2 minutes or until shrimp is cooked.
3
Drain mixture in a large colander in batches or remove everything with a large slotted spoon onto a large sheet pan. Discard bay leaves. Crack crab claws on each knuckle with a mallet or the back of a heavy knife to expose flesh. Squeeze half of lime wedges over the whole pile. Serve with remaining lime wedges and plenty of napkins.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons chipotle chili powder, 2 1/2 tablespoons kosher salt, 2 tablespoons dried oregano, 4 bay leaves, and more.

Yes, South-Of-The-Border Crab Boil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South-Of-The-Border Crab Boil

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