Save to Pinterest 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 served this to my family during a warm summer evening and it quickly became our go-to meal for gatherings.
Ingredients
- Seafood: 2 lbs (900 g) snow crab legs, cleaned; 1.5 lbs (680 g) large shrimp, shell-on, deveined
- Meats: 1 lb (450 g) andouille sausage or smoked sausage, sliced into 1-inch pieces
- Vegetables: 1.5 lbs (680 g) baby potatoes, halved; 4 ears corn, cut into thirds; 1 large onion, quartered; 1 lemon, sliced
- Aromatics & Spices: 4 cloves garlic, smashed; 1/4 cup (35 g) Old Bay or Cajun seasoning; 2 tsp smoked paprika; 2 tsp salt; 1 tsp black pepper; 1 tsp cayenne pepper (optional, for heat)
- Liquids: 8 cups (2 L) water; 1 bottle (12 oz/355 ml) light beer (optional)
- For Serving: 1/2 cup (115 g) unsalted butter, melted; 2 tbsp fresh parsley, chopped; Lemon wedges
Instructions
- Step 1:
- 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.
- Step 2:
- Add potatoes; boil for 10 minutes.
- Step 3:
- Add corn and sausage; boil for 7 minutes.
- Step 4:
- Add crab legs; boil for 5 minutes.
- Step 5:
- Add shrimp; boil just until pink and cooked through, about 2&ndash3 minutes.
- Step 6:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics.
- Step 7:
- Transfer everything to a large platter or cover a table with parchment and pile the boil on top.
- Step 8:
- Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Save to Pinterest This recipe is perfect for family gatherings and always brings everyone together to enjoy good food and conversation.
Notes
For extra flavor toss finished seafood with additional Cajun seasoning and melted butter. Substitute andouille with kielbasa or other smoked sausage if desired.
Required Tools
Large stockpot (8-quart or larger) Colander Tongs Large serving platter or parchment paper
Nutritional Information
Calories: 620 Total Fat: 27 g Carbohydrates: 48 g Protein: 46 g per serving
Save to Pinterest Enjoy this Southern classic with your loved ones and savor every bite of the spicy succulent seafood.
Answers to Recipe Questions
- → How do you ensure the crab legs are fully cooked?
Crab legs are added during the final boiling stage and cooked for about 5 minutes until heated through, which keeps them tender and flavorful.
- → Can I substitute the sausage for another type?
Yes, smoked sausage like kielbasa or andouille can be used; adjust the seasoning according to your preference.
- → What is the purpose of adding beer to the boiling water?
Adding beer enhances the broth’s depth and imparts subtle malty flavors that complement the spices and seafood.
- → How can I adjust the spice level of this boil?
Modify the cayenne pepper quantity or spice blend to increase or decrease the heat according to your tolerance.
- → What sides pair well with this seafood boil?
Crusty bread is great for soaking up juices, and a crisp lager or chilled white wine pairs excellently with the bold flavors.