Frogmore Stew

Page 108

| Course Type: Soups and Stews

(1 review)

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Recipe Review

I made this on our Outer Banks Vacation. I did adapt the recipe a bit. I couldn't find live Blue Crabs but did find some steamed, spiced ones. Since they were still warm when I bought them from Buxton Seafood Market it seemed a shame to add them to the pot so we ate them as an appetizer. Since my son loves clams I added a dozen to the pot along with the shrimp, corn, potatoes, and andouille sausage I got from the Weeping Radish Farm and Brewery. The clams, shrimp. cocktail and tarter sauces came from Risky Business Seafood. Lots of other goodies also went into the pot. We dumped the finished dish onto newspapers spread out on the wooden picnic table on the deck of the house we rented and dug in. Delicious!

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