CRAB BOIL PLATTER WITH EXTRA CORN

This Crab Boil Platter with extra corn and a spicy garlic butter sauce is a feast that’s perfect for a summer gathering or a special family meal. It’s not just delicious but also a fun, hands-on eating experience!

Ingredients:

• 2 1/2 pounds of crab legs, thawed if frozen
• 5 ears of corn, husks and silks removed
• 1 1/2 cups (3 sticks) butter
• 3 tablespoons chopped garlic
• 1/8 cup crushed red pepper flakes (adjust to taste)
• 1 cup seafood seasoning (like Old Bay)

Instructions:

1. Prepare the Ingredients:
   • If you haven’t done so, make sure the crab legs are thawed. You can do this by placing them in the refrigerator overnight or running them under cold water for a quicker thaw.
   • Clean the corn by removing the husks and the silks. Break the ears in half if you prefer smaller pieces for the platter.
2. Boil the Seafood and Corn:
   • Fill a very large pot about halfway with water and add a handful of salt. Bring it to a rolling boil over high heat.
   • Carefully add the crab legs and corn to the boiling water. Cook for about 20 to 22 minutes. The crab is done when it is heated through and turns a shade of opaque. The corn should be tender but still have a slight crunch.
3. Make the Garlic Butter Sauce:
   • While the crab and corn are boiling, melt the butter in a separate large pot over medium heat.
   • Add the chopped garlic and crushed red pepper to the melted butter. Sauté for about 2-3 minutes until the garlic is fragrant but not browned.
   • Stir in the seafood seasoning. Mix well until combined.
4. Coat the Boiled Ingredients:
   • Once the crab and corn are cooked, drain them well to remove all the water.
   • Add the drained crab legs and corn into the pot with the garlic butter sauce. Toss everything together until the crab and corn are well coated with the sauce.
5. Serve:
   • Transfer the crab legs and corn to a large platter. Make sure to pour any of the remaining garlic butter sauce over the top.
   • You can also reserve some of the garlic butter sauce on the side for dipping.
6. Enjoy:
   • Serve hot with plenty of napkins and nutcrackers for the crab legs. Don’t forget small bowls for the discarded shells.

Note: Adjust the amount of crushed red pepper to control the spiciness of the dish. Seafood seasoning blends can vary in saltiness and heat, so you can start with less and adjust according to your preference.