- Set the kettle with basket insert on high heat, cover and bring to a rolling boil. Add seasonings.
- With the cooking stock at full boil, start by adding the vegetables that will take the longest to cook: the potatoes and artichokes. Cover the pot, bring to boil again and cook for 7 minutes.
- Add the corn, bratwursts, lemons, onions, garlic, celery and scallions to the pot. Cover and boil again for another 7 minutes. NOTE: It's best to precook the brats ahead of time for a nice caramelized appearance--and to reduce grease in the boil pot.
- Add the asparagus, crab legs and shrimp. Tuck the ingredients down into the stock with a wooden paddle and stir. Cover the kettle, and when the stock returns to a rolling boil and the shrimp turn pink, turn off the heat. (If the shrimp and crab boil any longer they will be difficult to peel.) Remove all ingredients from the pot and serve immediately.
Calories 748, Carbohydrates 66g, Cholesterol 324mg, Fat 25g, Fat Calories 221, Fiber 10g, Protein 68g, Saturated Fat 8g, Sodium 3149mg. Daily Values: Calcium 260.14mg 26%, Phos 1002.03mg 100%, Copper 1.86mg 93%, Zinc 9.81mg 65%, Panto 2.94mg 29%, Biotin 2.28mcg 760%, Iodine 1.07mcg 1%, Magnesium 233.42mg 58%, Iron 9.38mg 52%, Vitamin B6 71%, Vitamin C 101%, Vitamin B12 263%, Vitamin D 8%, Vit E-a-Toco 12%, Vitamin A 30%. Percent Daily Values are based on a 2,000 calorie diet.