Master Recipe: Frogmore Stew

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1 cup mayonnaise

1 1/2 tablespoons fresh lemon juice

Freshly ground pepper to taste

12 ears yellow corn, shucked

14 links Louisiana hot sausages, or similar fully cooked hot sausage

2 pounds raw shrimp in the shell (26-30 count), about 60 shrimp

1/3 cup Crab Boil (see recipe)

1/2 tablespoon salt + salt to taste

35 small red potatoes (about 2 ounces each), scrubbed and cut in half

4 live Dungeness crabs (2 to 2 1/4 pounds each), cleaned and cracked

Hot pepper sauces of choice

Mustard of choice

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