Topic Title: seafood steamer
Created on May 24, 2011 at 01:59 AM

Steve C.

Just got back from New Orleans where a friend treated us to a "seafood steamer" which was steamed crab legs, lobster claws, clams (in the shell) & shrimp with sweet corn and red potatoes. He took them out of the steamer and just dumped them on a table covered with brown paper and we all crowded around and ate with our fingers - it was the best seafood I've ever tasted. I'm thinking I should be able to do this on the Holland but haven't really used it as a steamer before. Does anyone know how to tackle this? I'm assuming that you have to add ingredients one at a time because some will take longer than others to cook. I'd sure appreciate some advice.

Tom Kirkman

Most shellfish will be done in about 15 to 18 minutes when cooked on the Holland in steamer mode.

Things like corn will have to be added a lot earlier. I normally cook corn for 35 minutes when using the Holland in a conventional fashion. When used as a steamer, I'm giving corn a full 50 minutes.


Steve, we enjoy the heck out of King Crag at our house and cook it on the Holland. What we don't do however is waste the gas on steaming. We preheat the grill and manufacture a giant envelope out of the large size tin foil ( double layer so the leg points don't poke through ). Season with cajun seasoning and put on the Holland for 1/2 hour. Steams in the foil wih its own moisture! Perfect every time! No mess. No draining the pan! Careful when handling the foil, use long grilling mits! If you get a leak you are looking forard to one heck of a thermal burn!