Had a few of my soldiers and vets from the VA up for a PHWFF trip on the Yakima this weekend. Did a Low Country Boil for them. Which basically is this. Old Bay Crab seasoning, some hot sauce (I used tabasco this time), toss in some quartered onions, a whole clove of garlic, some peppers (I used jalapenos), some sausage usually andoille (I used kielbasa), carrots, corn (whole corn broke in half and I used white and yellow), then crab legs (I used king) and shrimp. You can add/delete stuff as you go. Dump on newspaper and let people grub down. Serve with a crusty bread with butter. Two pots worth, one had the "hot" version, other one simply had only Old Bay seasoning (there were a few who can't eat spicy/hot without hurting them literally). Close up of the pot, it was FULL. I put the correct amount of water in, but was so full, I just had enough clearance at the top to get all the food in and cook. Food as I dumped it into the serving pans. These are the deep pans. I filled FOUR of these. On a side not, there were only about a pan and a half left (and this was one pan near top, other about gone, when all 4 were TOTALLY full and heaping originally). So we had some leftovers. So I did a favorite of mine for breakfast this morning (another first), LCB eggs. Cracked out what was left of the crab legs. Took out all the shrimp, sausage, and potatoes. Started first by tossing the potatoes on, and then chopping them down with spatula to make more manageable to eat. Then added the sausage and chopped down. Later tossing in the crab then the shrimp dead last since I didn't want them chewy (they were perfect night before). I omitted the garlic, onion, jalapeno, and carrots from mix. Mostly either wouldn't add to it, or (and main reason on all 4) they were so mushy, wouldn't have the texture I wanted. Added some eggs (about 6 dozen) and scrambled up. Let that cook up the rest of way and served. Was one of those deep pans SUPER heaped over. Only about 9 of us left in camp this morning (couple had to leave that night). Man, they polished that stuff off. Only enough for many 2 plates worth. If you want exact recipe for the LCB, can post it up. Not sure if I've posted it before or not. Have it with timing to add all ingredients.