Surf City Food Packages Recipe

Prepare the pot

Fill a very large stockpot with 6 quarts of water. Add 1/4 cup Old Bay, 3 tablespoons kosher salt, smashed garlic cloves, and the halved lemons (squeeze a bit of the lemons into the water then drop halves in). Bring to a rolling boil over high heat.

Cook potatoes and sausage

Add the potatoes to the boiling seasoned water. Boil 10 minutes, then add the sausage. Continue boiling another 5–7 minutes until potatoes are nearly tender.

Add corn and shellfish

Add the halved corn and the clams or mussels. Boil 4–5 minutes until shells begin to open. Add the shrimp and cook 2–3 minutes more, until shrimp are opaque and firm and any remaining shells are open. Do not overcook shrimp.

Drain and rest

Carefully drain the pot using a large colander or lift contents with a slotted spoon into a large shallow pan or onto prepared butcher paper. Discard any unopened shells. Keep warm.

Finish with butter and parsley

In a small saucepan melt 1 cup unsalted butter over low heat and stir in 1/2 cup chopped parsley. Spoon or drizzle over the seafood boil before serving.

In a large mixing bowl combine shredded cabbage, carrots, sliced red onion, and chopped cilantro. In a separate bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 3 tablespoons fresh lime juice, 2 teaspoons honey, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth. Pour dressing over vegetables and toss to coat. Refrigerate at least 30 minutes to let flavors meld. Taste and adjust seasoning before serving.

Melt 1/2 cup unsalted butter in a small saucepan over low heat. Add minced garlic and cook gently 1–2 minutes until fragrant (do not brown). Remove from heat, stir in 2 tablespoons lemon juice, 1/2 teaspoon salt, 1/2 teaspoon red pepper flakes, and 2 tablespoons chopped parsley. Keep warm for drizzling or transfer to a serving bowl.

Lay out large sheets of butcher paper on your table or use large serving trays. Arrange crusty rolls, lemon wedges, and bowls of melted butter and garlic lemon butter. Pour the seafood boil directly onto the butcher paper or platter in a communal pile. Sprinkle extra Old Bay and chopped parsley to taste. Serve hot with the citrus herb slaw on the side and provide napkins, seafood crackers and small forks as needed.

Timing note: Start the slaw first (it benefits from resting). Bring the boil seasoning water to a boil and cook in stages as above so everything comes off the stove hot and ready to serve together. Prepare garlic lemon butter while seafood is boiling.