INSPIRATION TO BOOK A DREAM GETAWAY

3 – 4                      Dungeness Crabs Boiled & Cleaned

1 lb                         Large prawns, shells on

1 – 2 pk                Andouille Sausage, such as Aidell’s

2                              Jumbo Artichokes (or 3 – 4 small ones), cleaned & trimmed

1 lb                         Small red potatoes

4                              Ears of corn, cut in half

¼ c                          Lemon zest from 2 large lemons (use Meyer if desired)

4                              Meyer Lemons cut in ½’s

8                              Cloves of garlic (if small, use more), pressed or finely grated. I like using a Microplane grater for jobs like this.

3 Tbs                     Zataran’s Crab Boil Seasoning

½ bunch               Flat leaf Italian parsley, finely chopped about a ¼ c

1/4 c                      Olive Oil

8 Tbs                     Butter Plus, a whole lot more butter, melted for dipping.

Smoked Sea Salt

Fill large stock pot with water, add artichokes and bring to a boil.  Add salt, pepper, garlic and 1 tablespoon crab boil seasoning to water.  Reduce heat to low boil for about 15 minutes.  Add potatoes and corn.  Return to boil and cook for 10 minutes, or until artichokes and potatoes are tender. Remove artichokes from water placing upside down in a colander or bowl to drain excess water.  Set aside & keep warm.  Remove sausage from water and set on paper towel line plate to blot off excess water.

In large oven proof skillet or roasting pan heat olive oil & butter over medium heat until hot, but not smoking.  Add garlic, lemon, red pepper.  Stir and cook until fragrant.  Add parsley and boil seasoning. Add crab and coat with butter mixture, basting often. Add meyer lemons, coating in garlic butter. Cook for about 5 minutes. 

Transfer skillet to pre-heated oven and cook for additional 8-10 minutes, basting a few times.  Remove from oven and add prawns and Andouille, being sure to coat with garlic butter.  Return to oven for about 5 more minutes or until prawns are pink & opaque.

Transfer to large platter and pour garlic butter to bowl or several small ramekins for dipping.

Serve with crusty sourdough bread, dig in & enjoy!

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