Save It A festive, flavor-packed Southern-style seafood boil with juicy crab legs, plump shrimp, spicy sausage, potatoes, and corn, all tossed in aromatic Cajun spices. Perfect for sharing!
I first made this seafood boil for a summer family gathering, and it quickly became our crowd-pleasing tradition. Everyone loves huddling around the table, cracking crab legs and sharing stories.
Ingredients
- Snow crab legs: 2 lbs (900 g), cleaned
- Large shrimp: 1.5 lbs (680 g), shell-on, deveined
- Andouille sausage or smoked sausage: 1 lb (450 g), sliced into 1 inch pieces
- Baby potatoes: 1.5 lbs (680 g), halved
- Corn: 4 ears, cut into thirds
- Onion: 1 large, quartered
- Lemon: 1, sliced
- Garlic: 4 cloves, smashed
- Old Bay or Cajun seasoning: 1/4 cup (35 g)
- Smoked paprika: 2 tsp
- Salt: 2 tsp
- Black pepper: 1 tsp
- Cayenne pepper: 1 tsp, optional, for heat
- Water: 8 cups (2 L)
- Light beer: 1 bottle (12 oz, 355 ml), optional
- Unsalted butter: 1/2 cup (115 g), melted, for serving
- Fresh parsley: 2 tbsp, chopped, for serving
- Lemon wedges: for serving
Instructions
- Prepare Boiling Liquid:
- Fill a large stockpot with water and beer (if using). Add Old Bay or Cajun seasoning, smoked paprika, salt, black pepper, cayenne, garlic, onion, and lemon slices. Bring to a rolling boil over high heat.
- Boil Potatoes:
- Add potatoes and boil for 10 minutes.
- Boil Corn and Sausage:
- Add corn and sausage; boil for 7 minutes.
- Cook Crab Legs:
- Add crab legs; boil for 5 minutes.
- Add Shrimp:
- Add shrimp; boil just until pink and cooked through, about 2 to 3 minutes.
- Drain & Serve:
- Drain seafood and vegetables, discarding cooking liquid and aromatics. Transfer to a large platter or cover a table with parchment and pile the boil on top.
- Finishing Touch:
- Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Save It Our family loves scattering the seafood boil across parchment and digging in with our hands. Every bite is full of laughter and rich, spicy flavors that bring everyone together.
Required Tools
Large stockpot (8 quart or larger), colander, tongs, and a large serving platter or parchment paper are all you need for this meal.
Allergen Information
Seafood boil contains shellfish (crab, shrimp) and butter for serving. Sausage or beer may contain gluten. Check sausage packaging for traces of soy or wheat if needed.
Nutritional Information
Each serving has about 620 calories, 27 g total fat, 48 g carbohydrates, and 46 g protein, making it a satisfying meal for your group.
Save It Serve this seafood boil hot and fresh right from the pot, for a lively meal that will quickly become a new tradition in your home.
Recipe FAQs
- → What type of crab works best?
Snow crab legs are ideal for their succulent meat and easy preparation, but king crab can also be used.
- → How can I adjust the spice level?
Increase or reduce cayenne pepper, and opt for Cajun or Old Bay seasoning based on heat preference.
- → Can I substitute the sausage?
Yes, kielbasa, chorizo, or other smoked sausages can be substituted for andouille.
- → Is it necessary to use beer?
Beer adds depth but is optional. Water alone will work well for boiling the ingredients.
- → Can this dish be made ahead?
It's best served fresh, but you can prep ingredients in advance and boil right before serving.
- → What side dishes pair well?
Crusty bread, fresh salads, and chilled white wine or lager make great accompaniments.