From the oyster bar to burgers and salad, The Pearl Tavern is truly a gem here in Kansas City with a little something for everyone! Executive Chef, Kent Long shows us why their menu shines brighter than any other restaurant.
Tavern Crab & Shrimp Boil
Poaching Liquid
6qts of water
- 1ea 3oz crab boil in bag seasoning
- ¼ cup kosher salt
- 2 tbls of liquid crab boil
- 1 ea yellow onion, quartered
- 1 ea lemon cut in half
Bring this to a boil and simmer for 20 mins before use
- 1 lb of Yukon gold potatoes, quartered
- 1 lb of Louisiana andouille sausage, cut into 2” chunks
- 1 lb of shell-on shrimp
- 4 ea snow crab clusters
- 4 ea fresh corn on the cob, quartered
- Start with potatoes and sausage & corn, simmer until potatoes are tender 20-25min
- Add shrimp and crab clusters cook till shrimp are just done, about 2 mins
- Take everything out with a spider strainer
- Dust the boil with old bay
- Serve with warm drawn butter and fresh lemon