Mambo Combo Recipe

1. Rinse and check

Rinse the shrimp and crab clusters under cold running water. If shrimp are not peeled and deveined, peel and remove the vein; leave tails on if you prefer. Pat everything dry with paper towels.

2. If crab clusters are frozen, thaw them overnight in the refrigerator or place them in a sealed bag and submerge in cold water until thawed (about 30–60 minutes depending on size).

3. In a large stockpot (6–8 quart), add 8 cups of water, 2 tablespoons kosher salt, 2 tablespoons Old Bay seasoning, 2 bay leaves, 4 crushed garlic cloves, and the halved lemon (squeeze the cut sides into the pot, then drop the halves in). Bring the liquid to a rolling boil over high heat.

4. Taste the broth and adjust seasoning if desired (add another 1/2 tablespoon salt or 1 tablespoon seasoning if you like it stronger).

5. First, add the Dungeness crab clusters to the boiling liquid. Cover the pot and cook for 10 minutes (large Dungeness clusters often need 10–12 minutes).

6. Add the Snow crab cluster to the pot. Continue boiling, covered, for an additional 5 minutes (Snow crab cooks quickly).

7. Finally, add the Gulf shrimp to the pot. Boil uncovered for 2–3 minutes, or until shrimp are opaque and pink and curl into a loose C (do not overcook).

8. Turn off the heat. Using tongs, remove crab clusters and shrimp to a large bowl or platter and let rest for 2–3 minutes so residual heat finishes cooking and flavors set.

9. Meanwhile, melt the butter in a small saucepan or microwave and stir in chopped parsley and cracked black pepper. Keep warm.

10. Transfer the seafood to a serving platter. Arrange lemon wedges on the side and drizzle a little of the seasoned melted butter over the crab and shrimp, reserving the rest for dipping.

11. Serve immediately with additional Old Bay, melted butter, lemon wedges, and crusty bread or corn on the cob if desired.