Save 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 still remember the first time I cooked this seafood boil for my friends, and it instantly became a backyard favorite. The savory aromas had everyone hovering around the pot, eager to dig in together. Now it's my go-to dish when I want to turn an ordinary night into a celebration.
Ingredients
- Snow crab legs: 2 lbs (900 g), cleaned
- Large shrimp: 1.5 lbs (680 g), shell-on, deveined
- Andouille 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 (optional): 1 tsp, for heat
- Water: 8 cups (2 L)
- Light beer (optional): 1 bottle (12 oz/355 ml)
- Unsalted butter (for serving): 1/2 cup (115 g), melted
- Fresh parsley (for serving): 2 tbsp, chopped
- Lemon wedges (for serving): as needed
Instructions
- Prepare the broth:
- Fill a large stockpot with 8 cups water and beer (if using). Add Old Bay/Cajun seasoning, smoked paprika, salt, black pepper, cayenne, garlic, onion, and lemon slices. Bring to a rolling boil over high heat.
- Cook the potatoes:
- Add potatoes; boil for 10 minutes.
- Add corn and sausage:
- Add corn and sausage; boil for 7 minutes.
- Add crab legs:
- Add crab legs; boil for 5 minutes.
- Add shrimp:
- Add shrimp; boil just until pink and cooked through, about 2–3 minutes.
- Drain and discard aromatics:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics.
- Serve:
- Transfer everything to a large platter or cover a table with parchment and pile the boil on top. Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Save Nothing brings the family closer than everyone gathering around the table and digging into a big pile of seafood boil together. The laughter and competition for the last crab leg always make for lasting memories.
Serving & Pairing Ideas
Serve your seafood boil with plenty of napkins, crusty bread for sopping up the juices, and extra lemon wedges. A crisp lager or chilled white wine pairs perfectly with the bold flavors.
Allergen & Dietary Info
This dish contains shellfish (crab, shrimp), sausage (possibly gluten and soy), beer (if used), and dairy from butter. Double-check ingredient labels if serving to guests with allergies or specific dietary needs.
Leftovers & Storage
Leftover seafood boil can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or enjoy cold in salads or with more butter.
Save Let everyone dig in with their hands and enjoy this irresistible seafood boil experience. It's a celebration you'll want to recreate again and again!
Recipe Guide
- → What type of sausage complements this boil?
Andouille sausage works best for its smoky, spicy flavor, but kielbasa or other smoked sausages are great alternatives.
- → How do I ensure the seafood is cooked properly?
Add each ingredient in stages, cooking crab legs and shrimp briefly to avoid toughness and maintain moisture.
- → Can I adjust the spice level?
Yes, control heat by modifying the cayenne pepper quantity or omit it entirely for a milder flavor.
- → What sides pair well with this boil?
Crusty bread is perfect to soak up flavorful juices, and a crisp lager or chilled white wine complements the spices.
- → Is it necessary to use beer in the cooking liquid?
Beer is optional; it adds depth, but water alone with spices produces delicious results as well.