FRANKS BUTTER AND BEER SEAFOOD POT`
Featured Pinch Tips Video
- 2 stick
- 2 bottle
- 4 clove
- garlic chopped
- old bay or prepared dry crab seasoning
- crab legs
1Prepare and wash seafood thoroughly. Keep in a clean place in the fridge, or on ice. Keep in mind, the Seafood mentioned is only a suggestion-buy what you like.
2In a very large stock pot, big enough to fit all seafood, melt butter.
Add garlic and saute until golden-add a pinch of red pepper flake at this stage if you like a little more "kick"
3Add two bottles of beer, slowly.
Add a generous amount of crab seasoning to the pot-at least a 1/4 cup. More to taste.
Bring to a simmer-Add clams, mussels and shrimp.
2 minutes later, add the layer of crab on top of pot. Shellfish will cook while the crab steams.
4The pot is done when clams and mussels open and shrimp is cooked through and pink.
Transfer to a large serving bowl, arrange seafood to look pretty and sprinkle with crab seasoning just before serving.
5Dot the seafood with dabs of softened butter and have a large crusty loaf of bread on hand or pasta to soak up every last bit of this delicious juice!