With sausage, crab legs, corn and potatoes, this pot can feed a crowd for a picnic, tailgate or other outdoor celebration. — Melissa Hass, Gilbert, South Carolina
- 2 teaspoons canola oil
- 1 package (14 ounces) smoked turkey sausage, cut into 1/2-inch slices
- 2 cartons (32 ounces each) reduced-sodium chicken broth
- 4 cups water
- 1 bottle (12 ounces) light beer or 1-1/2 cups additional reduced-sodium chicken broth
- 1/4 cup seafood seasoning
- 5 bay leaves
- 4 medium ears sweet corn, cut into 2-inch pieces
- 1 pound fingerling potatoes
- 1 medium red onion, quartered
- 2 pounds cooked snow crab legs
- Pepper to taste
- In a stockpot, heat oil over medium-high heat; brown sausage. Stir in broth, water, beer, seafood seasoning and bay leaves. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender.
- Add crab; heat through. Drain; remove bay leaves. Transfer to a serving bowl; season with pepper. Yield: 4 servings.
Originally published as Carolina Crab Boil in Taste of Home June/July 2013
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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