With sausage, crab legs, corn and potatoes, this pot will satisfy hearty appetites at barbecues, picnics, tailgates or other outdoor celebrations.
—MELISSA HASS GILBERT, SC
PREP: 15 MIN. COOK: 35 MIN. MAKES: 4 SERVINGS
2 teaspoons canola oil
1 package (14 ounces) smoked turkey sausage, cut into 1/2-inch slices
2 cartons (32 ounces each) reduced-sodium chicken broth
4 cups water
1 can (12 ounces) light beer or 1 1/2 cups additional reduced-sodium chicken broth
1/4 cup seafood seasoning
5 bay leaves
4 medium ears sweet corn, cut into 2-inch pieces
1 pound fingerling potatoes
1 medium red onion, quartered
2 pounds cooked snow crab legs
Pepper to taste
1. In a stockpot, heat oil over medium-high heat; brown sausage. Stir in the broth, water, beer, seafood seasoning and bay leaves.
2. Add the vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until the potatoes are tender.
3. Add the crab; heat through. Drain; remove the bay leaves. Transfer to a serving bowl; season with pepper.