Print

Seafood Boil with Crab Legs and Shrimp – Easy and Flavorful

Seafood Boil with Crab Legs and Shrimp
Print Recipe

Ingredients

Scale

For the Seafood Boil

  • 2pounds crab legs, snow crab or king crab
  • 2pounds large shrimp, shell-on and deveined
  • 1pound smoked sausage, sliced into thick rounds
  • 1pound baby potatoes
  • 4ears corn, cut into thirds
  • 1medium onion, quartered
  • 1lemon, halved
  • 5cloves garlic, smashed
  • 3 tablespoonsseafood boil seasoning
  • 1 tablespoonOld Bay seasoning
  • 2bay leaves
  • 1 teaspoonsalt, or to taste
  • 10–12cups water, or enough to cover the potatoes

For the Garlic Butter Sauce

  • 1 cupunsalted butter (2sticks)
  • 6cloves garlic, minced
  • 2 tablespoonsolive oil
  • 2 tablespoonsCajun seasoning
  • 1 tablespoonOld Bay seasoning
  • 1 tablespoonfresh lemon juice
  • 1 teaspoonsmoked paprika
  • 1/2 teaspoonred pepper flakes, optional
  • 1 tablespoonchopped fresh parsley
  • Salt and black pepper, to taste

Instructions

Prepare a large stockpot, a colander, and a large serving tray. Rinse the potatoes, clean the corn, and prepare the seafood according to package instructions. If using frozen crab legs or shrimp, thaw them safely in the refrigerator before cooking.

  1. Boil the potatoes and aromatics.Fill a large stockpot with the water. Add the seafood boil seasoning, Old Bay seasoning, onion, smashed garlic, bay leaves, and lemon halves. Bring the mixture to a rolling boil, then add the baby potatoes. Cook for 12–15 minutes, or until they begin to soften.
  2. Add the corn and sausage.Stir in the corn pieces and sliced smoked sausage. Continue boiling for another 5–7 minutes, allowing the vegetables to absorb the seasoned broth and the sausage to heat through.
  3. Cook the crab legs.Add the crab legs to the pot. If they are already cooked, heat them for about 5–7 minutes. Raw crab legs may require longer, depending on their size and type. Follow the package instructions and make sure the seafood is thoroughly cooked.
  4. Add the shrimp.Place the shrimp into the pot during the final 2–4 minutes of cooking. Cook until they turn pink and opaque. Avoid boiling them too long, as overcooked shrimp can become rubbery.
  5. Prepare the garlic butter sauce.While the seafood cooks, melt the butter in a saucepan over medium-low heat. Add the olive oil and minced garlic, then cook for about 1–2 minutes until fragrant. Do not let the garlic brown.
  6. Season the sauce.Stir in the Cajun seasoning, Old Bay seasoning, smoked paprika, and red pepper flakes if using. Add the lemon juice and chopped parsley. Taste the sauce before adding salt, since the seasonings can already be salty.
  7. Drain the seafood.Carefully drain the seafood boil, potatoes, corn, and sausage. Transfer everything to a large serving tray or a heat-safe bowl.
  8. Toss with garlic butter.Pour the warm garlic butter sauce over the seafood and vegetables. Gently toss or spoon the sauce over everything so the crab legs, shrimp, corn, and potatoes are evenly coated.
  9. Garnish and serve.Finish with fresh parsley, lemon wedges, and an extra sprinkle of Cajun seasoning if desired. Serve immediately while everything is hot, with plenty of napkins and extra garlic butter on the side.

Find it online:https://www.cookwam.com/seafood-boil-with-crab-legs-and-shrimp/