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Nutrition Facts
Serving Size 322 g
(Approx. 8 Servings)
Amount Per Serving
Calories 320 Calories From Fat 90
% Daily Value*
Total Fat 10 g 13%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 1230 mg 53%
Total Carbohydrate 29 g 11%
Dietary Fiber 4 g 14%
Sugars 3 g
Protein 28 g
Vitamin A 8% Iron 10%
Vitamin C 35% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
New England Style Crab Boil
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 h 5 m
8  People


Recipe makes 8 Servings

1 cup(s) water
2 cup(s) white wine
2 bulbs of garlic, cut in half, horizontally
1 large white onion, cut into quarters
2 lemons, cut in half
2 Tbsp old bay seasoning
2 springs of fresh thyme
4 fresh corn, cut in half
2 Lb baby red potatoes, cut in half
4 smoked sausage, cut into small chunks
4 Oz unsalted butter
4 crab clusters
1 Lb shrimp, peeled and deveined
1/4 cup(s) fresh parsley, chopped
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In a large stock pot, bring water, wine, garlic, onions, lemons, old bay seasoning and thyme to a boil.
Lower heat to medium and add corn, baby red potatoes smoked sausage and butter. Cook 15 to 20 minutes.
Add crab and shrimp and cook an additional 5 to 8 minutes or until shrimp are pink and fully cooked. Toss everything gently to cover in cooking liquid.
Season with a little more old bay as needed and serve on a large platter.
Garnish with fresh chopped parsley.
Chef's Note: I like to serve everything right out of the cooking pot.


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