LOW COUNTRY BOIL
When Kardea Brown was growing up on Wadmalaw Island outside Charleston, SC, she'd often gather with family beneath the Spanish moss-covered tree in her great-grandfather's yard, and they would spill endless buckets of boiled crab, shrimp, sausage, corn and potatoes onto a newspaper-lined table. Like crawfish boils in Louisiana and clambakes in New England, Low Country boils are a regional summer staple - they're super fun. These days Kardea carries on the tradition with her girlfriends, hosting a boil right on the beach whenever they visit. It's the best kind of communal eating, she says. "Instead of breaking bread, we're breaking crab."
Provided by Kardea Brown
Categories main-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat an extra-large pot of water over medium-high heat (you can do this indoors or outside with a propane burner). Add the seafood seasoning and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until tender, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.
- Meanwhile, melt the butter in a small saucepan; remove from the heat and add the garlic and sprinkle with seafood seasoning. Drain the seafood mixture and transfer to a newspaper-lined table or a large platter. Season with salt and pepper. Serve with the garlic butter.
LOBSTER NACHOS
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a medium, wide skillet, heat the cooking oil over medium heat. Add the tortillas to the skillet, a few at a time, and fry for about 1 minute on each side. Put the fried tortillas on paper towels to drain and sprinkle with salt, to taste.
- In a saute pan, warm the lobster meat with the lemon oil over low heat minutes until warm, about 5 minutes.
- In a large bowl combine the corn, tomatoes, mint, cilantro, jalapeno, black beans, jicama, lime juice, chili powder, and the garlic salt.
- Start assembling the nachos by stacking the tortilla chips on each plate. Add the black bean salsa then top with half a cup of the lobster meat. Garnish with creme fraiche, avocado, queso fresco, and chives. Serve.
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