Crab and Shrimp Boil with New Potatoes

• 8 quarts water
• 1/4 cup Old Bay seasoning
• 1/4 cup kosher salt
• 1 head garlic, halved through the equator
• 1 tablespoon chile flakes
• 1 bunch parsley, tied
• 1 1/2 pounds new potatoes, cleaned
• 8 to 10 large blue crabs, cleaned
• 2 pounds (about 2 dozen) jumbo shrimp, heads removed, shell-on
• Melted butter, to serve
• Toasted bread, to serve
• Lemon wedges, to serve

1. Bring the water to a boil in a very large stockpot.
2. Add the Old Bay, salt, garlic, chile flakes and parsley and boil for 10 minutes to infuse.
3. Add the potatoes and cook another 10 minutes.
4. Add the crabs; cook 10 minutes more, or until the crabs are cooked through.
5. Carefully remove the crabs with tongs; then add the shrimp and cook for 2 to 3 minutes, or until just opaque.
6. Drain immediately.
7. Serve the crab, shrimp and potatoes with melted butter, toasted bread and lemon wedges.

water, bay seasoning, kosher salt, garlic, chile flakes, parsley, new potatoes, blue crabs, jumbo shrimp, butter, bread, lemon wedges

Taken from www.foodnetwork.com/recipes/nancy-fuller/crab-and-shrimp-boil-with-new-potatoes.html (may not work)