Seafood Boil Kit - Serves 4
- A kilo of whole raw XL king prawns, 500g of cooked British crab claws (about 7), a kilo each of mussels and clams, and a chilli, smoked salt and lime butter
- Boil potatoes and corn in heavily seasoned water for 15 minutes, add the prawns and shellfish for the last 5, the claws for the last 3
- Drain, tip it all onto newspaper, melt the butter over the top. Feeds four
In the box: only the items listed above. Anything else in the photo is a serving suggestion, so potatoes, corn, lemons and seasoning are not included.
The seafood boil is a Louisiana idea that Instagram adopted, and it is mostly an excuse to eat with your hands. The Gulf of Mexico is a long way off, so ours is built from what freezes well: whole king prawns with heads on for flavour, British crab claws already cooked, and shellfish that open in minutes.
You'll need a very large pan, newspaper, and guests who don't mind getting butter on their sleeves. (Bibs are not ironic. Use them.)
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Product Details
- A kilo of whole raw XL king prawns, 500g of cooked British crab claws (about 7), a kilo each of mussels and clams, and a chilli, smoked salt and lime butter
- Boil potatoes and corn in heavily seasoned water for 15 minutes, add the prawns and...
- A kilo of whole raw XL king prawns, 500g of cooked British crab claws (about 7), a kilo each of mussels and clams, and a chilli, smoked salt and lime butter
- Boil potatoes and corn in heavily seasoned water for 15 minutes, add the prawns and shellfish for the last 5, the claws for the last 3
- Drain, tip it all onto newspaper, melt the butter over the top. Feeds four
In the box: only the items listed above. Anything else in the photo is a serving suggestion, so potatoes, corn, lemons and seasoning are not included.
The seafood boil is a Louisiana idea that Instagram adopted, and it is mostly an excuse to eat with your hands. The Gulf of Mexico is a long way off, so ours is built from what freezes well: whole king prawns with heads on for flavour, British crab claws already cooked, and shellfish that open in minutes.
You'll need a very large pan, newspaper, and guests who don't mind getting butter on their sleeves. (Bibs are not ironic. Use them.)
