Description
A vibrant and flavorful seafood boil that transforms any gathering into a joyous feast filled with laughter and cherished memories.
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 seasoning, Cajun seasoning, smashed garlic cloves, and bay leaves. Bring to a rolling boil.
- Add baby potatoes and boil for 10 minutes.
- Add corn and sliced sausage; continue boiling for 5 minutes.
- Add crab legs and mussels; boil for 4 minutes.
- Add shrimp and peeled hard-boiled eggs; cook for 2 more minutes.
- Meanwhile, in a separate saucepan, melt butter over medium heat. Stir in garlic, Cajun seasoning, lemon juice, and parsley. Keep warm.
- Lift the basket from the pot and allow to drain. Dump the seafood and vegetables onto a paper-lined table or large platter.
- Drizzle the garlic-butter sauce over the seafood or serve on the side for dipping.
Notes
Enjoy with crusty bread and salad. Leftovers can be stored in an airtight container for future meals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg