It’s not summer in the South without an old bay seafood boil, also called a low country boil for those of you in South Carolina! Overflowing with crab legs, mussels and shrimp, this Southern ...

Add the onion, celery, and carrot and slowly cook about 20 minutes, until the vegetables are very soft. Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food ...

While the scallops should be large, the dried shrimp should be very small ... Heat the pressure cooker to the maximum pressure and cook for 15 minutes. Turn off the heat and cool the pressure ...

Bring a pot of water to a boil. Place the crab in the pot ... half the crab, the shredded scallops, diced mushrooms and sakura shrimp. Stir well, then drizzle in the clam (or chicken) stock ...