serves
6-8
prep
20 minutes
cook
20 minutes
difficulty
Mid
serves
6-8
people
preparation
20
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 1 cup (250 ml) lager, such as PBR
- 2 tbsp Frank’s Louisiana hot sauce or Sriracha
- ¼ cup Old Bay seasoning
- 100 ml apple cider vinegar
- 4 bay leaves
- 3 litres water
- 1 kg chat potatoes, halved
- 3 corn cobs, hulled, cut into 3 pieces
- 2 x 300 g blue swimmer crabs
- 300 g smoked kransky sausage, chorizo or Andouille sausage, chopped
- 400 g king prawns
- 300 g unsalted butter
- 5 garlic cloves, crushed
- ¼ cup chopped flat leaf parsley
- 4 lemon wedges
Instructions
- Combine beer, hot sauce, 2 tbsp of Old Bay seasoning, vinegar, bay leaves and the water in a large saucepan over high heat. Bring to the boil.
- Add potato and cook for 5–6 minutes. Add corn and crab, and cook for another 5–6 minutes. Finally, add sausage and prawns. Cook for 3 minutes.
- Strain liquid and place vegetables, seafood and sausage in a large bowl.
- Belt butter in a large frying pan. Add garlic and remaining Old Bay seasoning, Stir to combine. Ladle butter over seafood and vegetables. Scatter with chopped parsley. Serve with lemon wedges.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
