Carolina Crab Boil

This is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice.

—Melissa Pelkey Hass, Waleska, GA

Prep: 15 min. • Cook: 35 min. • Makes: 4 servings

• 2 tsp. canola oil
• 1 pkg. (14 oz.) smoked turkey sausage, cut into ½-in. slices
• 2 cartons (32 oz. each) reduced-sodium chicken broth
• 4 cups water
• 1 bottle (12 oz.) light beer or 1 ½ cups additional reduced-sodium chicken broth
• ¼ cup seafood seasoning
• 5 bay leaves
• 4 medium ears sweet corn, cut into 2-in. pieces
• 1 lb. fingerling potatoes
• 1 medium red onion, quartered
• 2 lbs. cooked snow crab legs
• Pepper to taste

1. 1. In a stockpot, heat the oil over medium-high heat; brown sausage. Stir in broth, water, beer, seafood seasoning and bay leaves. Add the vegetables; bring to a boil. Reduce the heat; simmer, uncovered, for 20-25 minutes or until the potatoes are tender.
2. 2. Add crab; heat through. Drain; remove bay leaves. Transfer to a serving bowl; season with pepper.

1 serving: 420 cal., 12g fat (3g sat. fat), 143mg chol., 2206mg sod., 37g carb. (7g sugars, 5g fiber), 40g pro.