Description
A vibrant and mouthwatering seafood boil featuring shrimp, crab legs, and seasonal vegetables, perfect for gatherings.
Ingredients
Scale
- 2 lb large shrimp, shell-on
- 2 lb snow crab legs, split
- 1 lb mussels, scrubbed
- 1 lb Andouille sausage, sliced
- 4 ears corn, halved
- 1 lb baby red potatoes, halved
- 4 hard-boiled eggs, peeled
- 6 qt water
- 1 lemon, halved
- ½ cup Old Bay seasoning
- 2 tablespoons Cajun seasoning
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 cup unsalted butter (for dipping sauce)
- 2 tablespoons minced garlic (for dipping sauce)
- 1 tablespoon Cajun seasoning (for dipping sauce)
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
Instructions
- In a 30-quart stockpot, combine water, halved lemon, Old Bay, Cajun seasoning, smashed garlic cloves, and bay leaves. Bring to a rolling boil.
- Add baby potatoes and let them cook for 10 minutes until fork-tender.
- Add corn and sliced sausage; continue boiling for an additional 5 minutes.
- Add split crab legs and scrubbed mussels, boiling for 4 minutes.
- Add shrimp and peeled hard-boiled eggs, cooking for 2 more minutes until shrimp turns pink.
- Meanwhile, melt butter in a separate saucepan. Stir in minced garlic, Cajun seasoning, lemon juice, and parsley for the dipping sauce.
- Lift the basket from the pot and drain. Dump the seafood and vegetables onto a serving platter. Drizzle with garlic-butter sauce or serve on the side.
Notes
For a vegetarian option, replace seafood with hearty vegetables such as mushrooms and corn. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg
Keywords: seafood boil, party feast, shrimp, crab legs, summer recipe