Alaskan seafood boil

[Brett Luna]

Some of our Labor Day foodage: a low country seafood boil, Alaska style:

Red potatoes, corn, shrimp, and snow crab—seasoned up with some home made Old Bay seasoning, thyme, onion, and beer—fired up in the outdoor turkey fryer seafood boiler.

I didn't actually plan to make the Old Bay but I didn't realize we were darn near out...compounded by the fact that I needed at least a ½-cup anyway.

 

[Brent Dowell]

Oh nice, That's a feast!

 

[Darren Wright]

That does sound really good!

 

[Ted Calver]

Tasty!! Shows how times have changed. When we lived there in the late sixties-early seventies, we could buy a fifteen pound box of king crab legs for $5!! Always had a box in the freezer. Last time I looked, a box of KCL was over two hundred dollars at my friendly local Costco. You're still living pretty good though. Queen crab and coon striped shrimp used to be plentiful off the spit at Homer.

 

[Vaughn McMillan]

Looks fully edible to me!

 

[Bill Arnold]

Looks a lot like a good Louisiana crawfish boil - although I'm bettin' the Southern version is a bit more spicy!!!

 

[Brett Luna]

Looks a lot like a good Louisiana crawfish boil - although I'm bettin' the Southern version is a bit more spicy!!!

Yes, it does. I lived in LA for several years and I keep threatening to have a bag of 'dads FedExed up...one day.

 

[Vaughn McMillan]

Yes, it does. I lived in LA for several years and I keep threatening to have a bag of 'dads FedExed up...one day.

I'll take crab legs over mud bugs any day of the week.

 

[Brett Luna]

I'll take crab legs over mud bugs any day of the week.

That's the thing: when you've got one, you miss the other.