I am on the island right now and having a blast the crabbing has been incredible, the shrimping is good but have not fish yet. Just finished crab bisque for lunch and I made crab cakes and grits the other night got plenty of shrimp to do beaufort stew tomorow night and still have plenty of both for the freezer. as soon as I can get to fishing I’ll let ya’ll know how that goes.
Chef/Fisherman
Christian
Just made crab salad blt’s unbelievable. If your not on the island you are missing out. Heading back out in a little bit. Any word on fishing?
I’ll be here until Sunday. Have been coming here for 30 years I have never had frogmore as apposed to beaufort stew or low country boil. What is the difference? I am leaving to set my minnow trap now any pointers on fishing I am in a slip at edisto water sport and my boat isn’t big enough to handle big water.
6:00 AM and those pictures sure do make me want to sit down to dinner with you.
I gotta ask “What else do you use that shovel for?” 
I have spent most of my life fishing.
The rest has been wasted.
edisto-fisher, what is your recipe for the stew?
Dat look gooooooood. Had some last night.
“Without theism…the only arbiter of morality is power.”
I’ve been cooking it for a long time and many people have there preferences. one thing for certain is that it never gets old. Edisto-fisher is right on w/ his post. here is basic recipe for people who have never cooked it. Over the years I have seen some interesting additions to a pot of Frogmore Stew. Find your own way of making it and enjoy.
6 quarts water
3/4 cup Old Bay Seasoning TM
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
12 ears corn - husked, cleaned and quartered
4 pounds large fresh shrimp, unpeeled
DIRECTIONS
Bring water and Old Bay Seasoning to boil in a large stockpot.
Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
quote:
Originally posted by edisto-fisherJust to let you know,those in the know call it frogmore stew here. I will be glad to show you how someday,it is an edisto exclusive and a real treat. How long you staying???
What do you mean…“those in the know”??? I’ve always heard it called low country boil or beauford stew. By the way, what the heck is a frogmore anyway?
Which ever version you use - drain the pot or dip it all out as soon as it is done. If you leave it in the stock it will overcook. Taters fall apart and shrimp swivel up and get tough. I always throw in some crabs too if I have some. Goooooooddd eat’in!
If I’m at the beach I’ve got to have it.
J Ford
J16 cc Carolina Skiff “Hydro Therapy”
from someone who lives in frogmore. Ef got it right but you have to have shrimp with the heads on (trust me) and crabs, shell removed and sprayed out. Small new potatoes uncut elimanate mushy/slimey stew.
16’Fisher W\F25 Yammi & 198B Sea King W\F115 Yammi (kitchen pass)
Another thing - you really need to cover a picnic table with newspaper and just dump the whole pot out on it! That’s how we do it 
