Tools for a Backyard Seafood Feast

Clockwise from bottom left:

Virginia’s Golden Rabbit churns out some of the coolest modern enamelware around. If you’re after that vintage beach-house look for your crab boil (or “steam,” for you Marylanders), give the eighteen-quart stockpot a try ($138; food52.com).

These handmade cherry and stainless-steel updates on the little plastic corn replicas we all know and love also can be used as cheese picks ($60 for two; preservationfinegoods.com).

At seventeen by fourteen inches, this perforated nonstick steel basket easily fits under the dome of a large Big Green Egg or a classic Weber grill, and holds a couple of small whole fish or a few pounds of shrimp ($59; williams-sonoma.com).

Trade flimsy paper plates for something more durable, like AmGood’s long-wearing (and washable) plastic wicker baskets ($16 for 2; amazon.com).

Glass ramekins show off golden drawn butter, extra Old Bay for sprinkling, or your famous recipe for cocktail or tartar sauce ($32 for a set of 6; food52.com).

Sharp and grippy tweezers from Japanese knife maker Masamo remove even the most stubborn pinbones ($26; couteliernola.com).

Packed with citrus essential oils, these all-natural towelettes will leave you smelling lemon-fresh after a peel-and-eat shrimp extravaganza ($16 for 20; herbanessentials.com).

The ingenious product designers at Charleston’s Toadfish Outfitters devised their Frogmore Shrimp Cleaner to peel, devein, and butterfly shrimp in one simple step ($20; toadfishoutfitters.com).

Retro lemon covers call to mind “fried-with-a-side-of-fried” plates and keep pesky seeds from spoiling the fun ($6 for a set of 12; surlatable.com).

This article appears in the June/July 2020 issue of  Garden & Gun. Start your subscription here or give a gift subscription here.