| | Directions | | Cut corn in half. Bring the boil-in- bag shrimp & crab boil, crab boil seasoning and lemons and onions to a boil in large stockpot. Add potatoes and corn. Cover and boil for 20 minutes or until potatoes and corn are tender. Stir in shrimp; remove from heat. Cover and let stand 10 minutes. (Shrimp will turn pink and shells will loosen). Stir in ice cubes and salt. Let stand 5 minutes. Drain, discarding crab boil bag. Serve hot with shrimp sauce (below). Shrimp Sauce: 1 cup mayo, 2 Tablespoons catsup,1 Tablespoon dill pickle relish, Stir together. Serve with above. |
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| Ingredients | | - |  | 3 ears fresh Corn, husks removed or frozen Corn on the Cob |
| - | | 1 package boil inch bag with Crab Boil (3 ounce pkg) |
| - | | 1/4 cup Liquid Crab Boil |
| - | | 2 Lemons, quartered (large) |
| - | | 3 pounds small Red Potatoes |
| - | | 4 pounds large Raw Shrimp, unpeeled |
| - | | 8 cups Ice Cubes |
| - | | 3 tablespoons salt |
| - | | Sauce |
| - | | 1 cup mayonnaise |
| - | | 2 tablespoons catsup |
| - | | 1 tablespoon Dill Pickle Relish |
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