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Beaufort Stew (also known as Frogmore Stew) 3 ounces pkg Old Bay crab boil
3 cloves fresh garlic, crushed, peeled
2 1/2 pounds smoked link sausage
12 ears fresh white or yellow corn, husks and silks removed
4 pounds fresh shrimp, unpeeled
Fill a very large kettle with enough water to cover all ingredients. Add crab boil; boil for 10 to 15 minutes. Add garlic. Cut sausage in about 2-inch lengths; add to water. Boil for 25 to 30 minutes. Break ears of corn in half; add to kettle; boil 10 minutes. Add shrimp; boil 5 more minutes. Drain and serve immediately with sauce and melted drawn or clarified butter for dipping.
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Crabcakes 2 slices bread, crusts removed
1 tablespoon parsley flakes
1/4 teaspoon salt
1 tablespoon mayonnaise
1 tablespoon baking powder
1 egg, beaten
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
1 pound crab meat
Break bread into small pieces and moisten with milk. Add remaining ingredients; shape into cakes. Fry or broil until golden brown.
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Steamed Shrimp 1/2 cup vinegar
1 tablespoon Old Bay Seasoning
1 teaspoon salt
1/2 cup water
1 pound shrimp
In saucepan, combine first 4 ingredients. Bring to a boil. Add shrimp, stir gently. Cover; steam until tender, about 5 minutes. Drain, remove shells and vein on back.
Cocktail Sauce
1 cup ketchup
1 tablespoon Old Bay Seasoning
1 teaspoon prepared horseradish
Combine all ingredients; chill. Serve with shrimp.
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