Little Steamer Recipe

Inspect and clean

Rinse the snow crab cluster and Royal Red shrimp briefly under cold running water. Scrub the outside of each oyster shell with a stiff brush to remove debris. Pat everything dry with paper towels. If shrimp are not peeled and deveined, peel and devein them now.

Cut the lemon in half. Reserve one half for the steaming liquid and cut the other half into wedges for serving.

In a large stockpot (one that will hold the crab cluster comfortably), combine 6 cups water and 1 cup dry white wine. Add 2 tablespoons Old Bay (or seafood boil seasoning), 1 teaspoon kosher salt, 1 teaspoon whole black peppercorns, and 2 bay leaves.

Squeeze the juice from half the lemon into the pot and add the used half (halved) to the liquid for extra aroma. Bring the mixture to a rolling boil over high heat.

Once the broth is boiling, reduce heat slightly so it maintains a strong simmer. Place a steamer basket or a large colander set over the pot (making sure it doesn't touch the liquid). Put the snow crab cluster into the steamer, cover with a tight-fitting lid, and steam for 8 minutes.

After 8 minutes, add the Royal Reds to the steamer on top or alongside the crab. Cover and steam for an additional 3–4 minutes, until shrimp are opaque and pink and the crab is fully heated through. Total steaming time for crab will be about 11–12 minutes; shrimp cook quickly.

When finished, carefully remove the steamer basket or colander. Transfer the crab cluster and shrimp to a warmed platter and tent loosely with foil to keep warm.

While the seafood is steaming, prepare the charbroil topping. In a small bowl, combine 3 tablespoons softened butter, 2 teaspoons minced garlic, 1 tablespoon chopped parsley, and 2 teaspoons grated Parmesan (optional). Mix until well combined.

Preheat a grill or broiler to high (charbroil/emulate direct high heat). Carefully shuck each oyster, keeping the oyster in its deep half shell and reserving any liquor in the shell.

Place each shucked oyster on a grill-safe tray or directly on the hot grill. Put about 1 teaspoon of the butter-garlic mixture on top of each oyster (adjust slightly so oysters are evenly topped).

Charbroil or broil the oysters for 3–5 minutes until the butter bubbles, edges of the oyster start to brown slightly, and the top develops a light char. Watch closely to avoid overcooking. Remove from heat and sprinkle a pinch of chopped parsley on each oyster.

Arrange the snow crab cluster, Royal Red shrimp, and charbroiled oysters on a serving platter. Serve with lemon wedges and melted butter or cocktail sauce on the side if desired.

Provide small forks or picks for the crab, and napkins. Enjoy immediately while hot.