From the Cookbook Committee – May, 2013
We’re searching high and low for “local flavor” recipes to include.
Submitted by: Darlene Bright
Mrs. LaVan Spando ran a little restaurant in the 60s in Kure Beach now known as the “Old Pier House”. She insisted on only the freshest vegetables and fish – new potatoes, onions, corn on cob, bite size sausage pieces, clams, crab legs, shrimp, fish in season.
Low-Country Crab Boil
-Ingredient amount depends on the number of people to serve.
- Step one is to invite at least a dozen friends!
- Secondly, fill a large pot with enough water to cover all ingredients.
- Add Crab Boil and bring to a boil (2 tsp per quart of water).
- When boiling, add small red new potatoes and 3 to 4 pieces of smoked link sausage.
- Cook about 20 minutes, then add ears of fresh corn and cook an additional 10 minutes, then crab legs, shrimp, etc. and cook about 3 minutes.
- Do not overcook. Drain and serve.
- Combine the following – Place items requiring the longest cooking in the bottom of the pot of water first and gradually add items requiring less cooking.
- Cover with water as needed. Cover on table with newspaper.
- Serve on newspaper and enjoy.