Seafood Steamer Pots
This recipe outlines how to make seafood steamer pots.
My family loves seafood. We love fish, scallops, shrimp, crab, lobster and more. In fact we love seafood so much that we sometimes choose it over traditional holiday foods like ham or turkey.
It can; however, be a challenge to come up with new ways of serving seafood. That is especially true if you are trying to stay away from fried foods.
A few years back, I came up with my own version of a seafood steamer pot. It has become a family favorite of ours and now I want to share it with you.
To prepare this meal you will need the following:
Mini corn-on-the cob and/or other vegetables,
Crab legs and other seafood,
Smoked sausage (optional),
If you don’t already have something you can use as a steamer pot, some discount department stores like Walmart and K-Mart carry a couple of different versions that will work. I bought little blue enamel pots from Walmart because they come with a steamer trays inside. They are small small enough that I can fit several pots into the oven at the same time.
Everything for need for dinner can be cooked right in the pot. That includes vegetables as well as seafood or other meats. You can serve one pot per individual for a quick, easy meal that is scrumptious beyond belief.
I like using a variety of mini potatoes – - red, white, and yellow – - or even purple fingerling potatoes for my steamer pots. You can purchase a bag of mixed potatoes at many large grocery markets or bulk retailers like B.J.’s or Sam’s.
I prefer using frozen corn on-the-cob minis rather than fresh corn on-the-cob because the smaller, half-size versions work best and steam faster. You can choose to add in other vegetables as well. Broccoli or cauliflower heads, miniature carrots and squash work beautifully.
For seafood, I recommend using snow crab legs. However, any type of crab will work as will scallops and shrimp. Sometimes I even include smoked sausage as an additional meat option.
To get started, preheat the oven to 425 degrees. Place water in the bottom of each of your steamer pots. I use about three cups. The key is not to have the food actually immersed in the water. It should sit above it on the steam tray.
Potatoes need to go in the bottom so that they can get them done through. Let them bake in the oven for about 20 minutes before adding any other items.
Next, add in other vegetables. The seafood goes in last.
Pour any bay seasoning of your choice over the top of everything. I like using lemon pepper seasoning but there are a variety of options to choose from including original bay and Cajun flavored.
Put the lids back over the pots and place them back into the oven for an additional 30 to 35 minutes; no longer. Check them about midway through the to make certain you don’t need to add more water to keep the steam flowing.
When the pots are done, take them out of the oven and let them cool slightly on the outside. However, leave the lid on the pots in order to keep the food piping hot.
Serve a single pot to each guest by placing it on a potholder or trivet next to their place setting. (Note: The steamer pots will still be hot when you move them to the table so be sure to provide maximum protection for the table’s surface.) For place settings, be sure to use big plates or platters and provide forks, seafood forks, and crab crackers.
As you serve the steamer pots, remove the lids for your guests. Set them aside unless the individual particularly wants to use them to keep the food hot while they eat the individual courses.
Serve the meal with plain and lemon butter as well as salt and pepper for seasoning. Also provide additional bay seasoning for guests who might like a bit more spice.