East Coast Keto Seafood Boil
Under our other business umbrella, Bobbi Pike Art, we’ve been lucky to be accepted within the Chef world in Newfoundland. As a foodie, there is not a bigger honour that could be bestowed, other than the opportunity to cook with these fine folks. (Insert Burlington picture)
We’ve picked up many a culinary tip along the way, from secret ingredients, favourite food/spice combinations and many ‘how-to’ tricks of the inner circle. This is one of the ideas that we picked up along the way. We’ve added our own flavour profile to make it our own and of course made some substitutions to make it keto friendly.
This is a fun hands-on feast for any family/friend gathering. The recipe feeds about three people, but it can be multiplied for a bigger crowd. We hope this dish helps to bring a feeling of contentment to your next family gathering.
East Coast keto Fish Boil is a great beach boil up or backyard BBQ idea. It’s a quick and easy way to feed a crowd, a fun activity and it’s an easy clean up too! Watch the faces as you throw your East Coast Keto Fish Boil out on a newspaper covered picnic table! Your guests will be delighted at this simple crowd pleasing meal.
We were gobsmacked the first time we saw this East Coast Keto Fish Boil being served, or thrown on the table. Coming from a culture where every dish is plated in a precise manner, there is something entrancing about the primitive way this dish is served. Guests are invited to dig in with their hands, similar to the way a prehistoric clan would enjoy their meal. The hands-on approach adds to the satisfaction of the meal and helps instill a feeling of getting back to the bare bones roots of eating around the campfire as a family.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the boil
- 2 cups water
- 1 cup white wine
- 1/4 cup Himalayan Pink salt
- 1/2 tsp pepper
- 4 sheets Sea weed or 4 Tbsp fish sauce
- 1 Tbsp Chili flakes
- 1/2 cup Apple cider vinegar
- 2 bulbs of garlic, cut across the cloves
- 1 large white onion, quartered
- 2 lemons, cut in half
- 10-12 red radish
- 4 sausage, cut into chunks
- 4 crab clusters
- 1 lb shrimp, peeled and deveined
- 2 pounds mussels
- 4 oz unsalted butter
- 1/4 cup(s) fresh dill, chopped
- 1/4 cup fresh thyme leaves, chopped
In a large stock pot, bring water, wine, garlic, onions, lemons, salt, pepper, seaweed, chili flakes and vinegar, to a boil.
Lower heat to medium and simmer for ten minutes to allow the water to build flavour.
Add radish and sausage. Continue to simmer for 10 minutes.
Add crab and shrimp and mussels and cook an additional 5 minutes, or until shrimp is pink and mussel shells are open.
Strain in a large colander
Add butter, dill and thyme
Toss everything in a large bowl.
Empty the fish boil onto a table that has been covered with Newspaper and enjoy!
If eating inside, make sure to add a protective insulating layer underneath the newspaper so the heat doesn’t ruin your tables finish.
We used prepackaged seaweed sheets from Costco.
Nutrition & Macro Information
- Amount per serving
- % Daily Value*