Summer Seafood Boil
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Summer Seafood Boil
Recipe by Courtney Roulston
Ingredients
12 Coles red royal Potatoes
1 packet Coles `Finest` spicy Calabrese sausage
sea salt to taste
4 whole cobs corn, husk removed
8 large green king prawns, shells on
3 fresh blue swimmer crabs
2 lemon to serve
large Raco pot
crab boil seasoning
2 tsp each:
mustard
coriander
fennel seeds
bay leaf
all spice
celery
cayenne
1 head garlic, sliced in half
1 brown onion, sliced in half
spicy oil for serving
180ml Squeaky Gate extra virgin olive oil
1 long red chilli, finely chopped
½ teaspoon cracked black pepper
¼ cup flat leaf parsley, chopped, plus extra to serve
Method
Heat a large boiling pot over a medum/high heat. Add in the sausages and seal on all sides for 5 minutes. Remove from the pot and allow to cool before slicing.
Place the potatoes into the bottom of the same pot and add in the crab boil mix, garlic, onion and pour in 2.5litres of cold water. Place back onto the heat and bring up to a simmer. Cook for 2 minutes before adding in the corn, prawns and crab. Bring up to a simmer and cook for 8-10 minutes, or until the prawns have cooked through and the crabs have changed colour. Remove the prawns and crab from the pot when they are ready and prepare the crabs.
While the seafood is cooking, heat the oil on a gentle heat and add in the chilli and pepper. Leave on a low heat to infuse, then turn off and add parsley.
To serve, drain the potatoes and corn from the pot an place onto a large serving tray lined with baking paper. Place on the prawns, crab and lemon wedges onto the tray. Pour the oil in a serving dish and scatter the tray with extra parsley and lemon wedges.
