Crab Boil

A Low Country Crab Boil is a little different than other Cajun/Creole Boils. The inclusion of Andouillie sausage and using Crab legs (vs Crawfish and/or whole blue crabs) is the difference.

My boil is a secret blend of spices and herbs along with whole heads of garlic, corn, potatoes, whole shrimp and andouillie sausage. Served with Cocktail Sauce, Remoulade, Tabasco, Aha and lots of melted butter.

Favorite things for people to bring: beer (Voodoo Lager from Dixie Brewing if you can find it), wine (red, white, or rose), friends, lawn games.

7th Annual Crab Boil

New for 2008 - Lawn Darts

6th Annual Crab Boil

July 14^th, 2007 - Backyard nibbling and socializing starting at 5pm. I'll throw out the boil at 6pm. Party lasts until we run out of alcohol and Ann and I kick you out

Although, I kicked around the idea of changing up the format this year, I decided to stay with a good thing. I'll provide a Raj'in Cajun boil and accompaniments. You should bring some crab legs to toss into the boil; about 1/2 lb. per person is plenty. The boil contains, sausage, shrimp, potatoes, corn and heads of garlic.

Great party this year. We got some flak from Mother Nature with a bit of rain just before the boil got thrown on the table, but that really just cooled things down for us. Pictures are online http://www.renegadebrewer.com/~keith/photo_album/ChildFree/CrabBoil2007/ on the photo album.

I want to thank everyone who came. -- KeithSchwols

5th Annual Crab Boil

July 15^th, 2006: Click Photos to see the Pictures.

Mother Nature is a fickle bitch. Last year we had rain and moved the party to the basement, this year we had the hottest day of of the year so far. 102 in the shade. Afternoon events (drinking and yakkin') began around 4ish. I threw the boil out about 6pm. Wasn't quite late enough, the edge of the pavilion wasn't entirely in the shade. Great turn out this year - 16 people. Keith, Ann, Dave, Patty, George, Gabi, Ida, David, Erick, Chaylyn, Chuck, Chris, Heather, Kate, Eric, and Brucene

Even though it was 100 degrees some managed to put up and play horseshoes. I just couldn't bear trying to set up the badminton net this year.

Special new decorations this year: Crab Plates (Thanks Heather).

Thanks to Kate for a yummy peach crumble dessert.

And the web URL for those hooked on the catalog http://www.after5catalog.com of Martini and Party flummeries and gimcracks.

4th Annual Crab Boil

August, 13^th 2005: Photos Mother nature decided not to cooperate this year, so the backyard party became an indoor feast. I moved the celebration down to the basement. We had 12 people this year: Ann, Bob, Chris, Dave, Derrick, Ellen, Gabi, Greta, Heather, Ida, Sue and myself. Other than the rainy day, no unusual excitements this year (no ambulance or firetrucks ;-).

New this year: Inflatible Crabs!!

Cocktail of the house: Crab Kiss, a blend of fruit juices and gin. Serve over ice, with an umbrella

•  3 cups pineapple juice
   1 cup strawberries, puree and strain
   1 cup gin
   2 cups grapefruit soda (I used diet Squirt)
  

Chris and Heather brought fantastic Spice Cake and a Key Lime pie to die for -- Keith

Gateau de Sirop (Cajun syrup cake)

•  2 1/2 cups flour
   1 tsp. baking soda
   1/2 tsp. salt
   1 tsp. ground ginger
   1 1/2 tsp. cinnamon
   1/2 tsp. freshly ground nutmeg
   1/3 cup sugar
   2 eggs, unbeaten
   3/4 cup whole milk
   1/2 cup vegetable shortening
   1 cup cane syrup
  
   Combine dry ingredients, then add milk, eggs, shortening, and syrup.  
  Beat just until all ingredients are mixed (do not overbeat!).  
  Put in a bundt, tube, or deep cake pan and bake at 350 for 30-35 minutes.
  

Key Lime Pie (from Catahoula's restaurant, Grand Coteau, Louisiana)

•  Crust:
    3 tbsp. butter, melted
    3 tbsp. sugar
    6 oz. graham crackers (about 15 full crackers
  
   Filling:
    1 cup Key Lime juice (about 20-40 limes)
    2 14 oz. cans sweetened condensed milk
    2 egg yolks
    2 whole eggs
    zest of 2 (full-size) limes
  
   1. Mix all crust ingredients and press into a 10" pie plate with fingertips.
     Bake at 350 for 8-10 minutes, then remove from oven.
  
   2. Combine filling ingredients until smooth and creamy and pour into crust.
  
   3. Bake at 350 for 35 minutes or until firm.  Serve with whipped cream.
  

3rd Annual Low Country Crab Boil

August 14th, 2004: Photos from the 2004 celebration.

Highlights:

• Keg of Traditional Mead Nice platter of Shrimp cocktail - Thanks Sally A visit from friendly EMTs and tours of the Firetruck More Crab than you can shake a stick at (or a crab cracker)

Recipes

The Sauces

Remoulade Sauce

• 1/4 cup fresh lemon juice
• 3/4 cup vegetable oil
• 1/2 cup chopped yellow onions
• 1/4 cup chopped green onions
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 2 tablespoons prepared horseradish
• 3 tablespoons Creole or whole-grain mustard
• 3 tablespoons prepared yellow mustard
• 3 tablespoons ketchup
• 3 tablespoons chopped fresh parsley leaves
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1/8 teaspoon freshly ground black pepper
  • Combine in a processor and let age 4 hours to 3 days.

CategoryChildFree