Dave's Low Country Boil Recipe - Allrecipes.com
Dave's Low Country Boil Recipe
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Dave’s Low Country Boil
Turn dinner into an event with an authentic crab boil. See how it’s done! See more
  • READY IN 1 hr

Dave's Low Country Boil

Recipe by  

"Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!"

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
  2. Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Warning -- you will eat so much of this you will feel sick!!! Our family version of this recipe includes adding the juice of two lemons, cayenne pepper, cloves, and bay leaves to the water. Oh so good.

 
Most Helpful Critical Review
Aug 16, 2010

I'm sorry but i guess i don't get the whole concept, tried it last night, i added shrimp which made it extreamly expensive but if i would have just stuck to crab and corn it would have been better, nobody eats the potatoes and the taste was just well, plain..i added 2 lemons and onion and garlic to the old bay water and i'm sorry, no for me.

 
Feb 19, 2006

My family has always had lo' country boils and it's absolutely the best meal ever! A few "family hints": add 1 or 2 whole lemons (just cut them in half and drop 'em in), 2 or 3 medium size onions(quartered), two datil peppers (these are a florida thang) and leave the heads and shells on the shrimp for more flavor (wash them before cooking of course, but peel 'em on your plate. Although I have to admit, I like it when the heads aren't on - they look at me otherwise and I feel sorry for them!), You can omit the crabs if you want(or leave them in) or you can use whole crawfish like another review suggested. We also use the boil-in-bag bay seasoning..it's easier! This meal IS best served by dumping it in the middle of the table on newspaper and then everyone just grabs a paper plate and loads up! I promise you, you won't be sorry if you make these additions! Now THAT is a lo' country boil Florida style!

 
Sep 08, 2006

Awesome! I used 3/4 cup Old Bay to 6 quarts of water as per the Frogmore Stew recipe. I used turkey kielbasa (to cut down on the fat), shrimp, clams, sea scallops and a baby lobster tail per person. It was to die for! I suggest using a turkey fryer as it has the basket with holes in it and you don't have to worry about dumping out the water and keeping the food in the pot. You can't go wrong...add whatever seafood and spices you have and it's perfect. Wonderful recipe to feed a crowd!

 
May 17, 2007

The only MAJOR deviation I've found over the years from the recipe I use is to add the sausage toward the end, just before the shrimp, otherwise the pre-cooked sausage will be overcooked and split apart. Otherwise, a great meal for any occasion! Go Dawgs!!!

 
Jul 04, 2006

We added 3 lemons cut in half, 4 onions, a couple of handfuls of garlic cloves & a couple of pounds of littleneck clams (which got lost in the mix so we won't repeat) & followed the rest of the ingredient amounts in recipe. We had 13 adults & 2 children & still had some leftover but we also served several appies. I wish the seasoning amounts were more specific...our's didn't have quite enough but now we know for next time. I also wish I had used a much thicker layer of newspaper on the tables....you need a lot to absorb the moisture & prevent it from tearing on you when you clean up.

 
Jan 25, 2004

Simply delicious. My hubby and I lived in the lowcountry of GA (in Savannah) and dined at a local restaurant by the ocean that served this. We ate it all the time until we moved back to NY, where you CANNOT find lowcountry boils!!! I was having a pregnancy craving for this dish and made it last night for dinner. It's been nearly a year without us having this dish and it is GREAT! This recipe was very similar to the taste of the boils we ordered at The Crab Shack (not the chain) on Tybee Island, GA! Wonderful blend of tastes and I WILL use this recipe again!

 
Aug 30, 2004

Excellent recipe! We did this last night for a group of people on the deck. I also used the recipe on this website for Frogmore Stew, it's similar, but gives a better idea of how much Old Bay to use. I cut the corn and potatoes in half so the shrimp wouldn't seem so small!

 

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Nutrition

  • Calories
  • 722 kcal
  • 36%
  • Carbohydrates
  • 45.8 g
  • 15%
  • Cholesterol
  • 333 mg
  • 111%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 67.6 g
  • 135%
  • Sodium
  • 1576 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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