Save A festive, flavor-packed Southern-style seafood boil brimming with juicy crab legs, plump shrimp, spicy sausage, potatoes, and corn, tossed in aromatic Cajun spices. Perfect for lively gatherings with family and friends.
This seafood boil never fails to bring everyone to the table with excitement—the anticipation as the pot simmers and the aromas fill the kitchen always reminds me of cookouts on the Gulf Coast.
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: 1 tsp (optional, for heat)
- Water: 8 cups (2 L)
- Light beer: 1 bottle (12 oz/355 ml), optional
- 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 boil liquid:
- Fill a large stockpot with 8 cups water and beer (if using). Add Old Bay or Cajun seasoning, smoked paprika, salt, black pepper, cayenne pepper, garlic, onion, and lemon slices. Bring to a rolling boil over high heat.
- Cook potatoes:
- Add potatoes and boil for 10 minutes.
- Add corn and sausage:
- Add corn and sausage pieces; boil for 7 minutes.
- Add crab legs:
- Add crab legs and boil for 5 minutes.
- Add shrimp:
- Add shrimp; boil just until pink and cooked through, about 2 to 3 minutes.
- Drain and arrange:
- Drain seafood and vegetables; discard cooking liquid and aromatics.
- Plate and serve:
- Transfer everything to a large platter, or pile the boil onto parchment-covered table. Drizzle with melted butter, sprinkle with parsley, and serve with extra lemon wedges.
Save Nothing gets my family talking and laughing like a table spread with a seafood boil—everyone gets their favorites and even the picky eaters dig in!
Required Tools
Large stockpot (8-quart or larger), colander, tongs, and a big platter or parchment paper for serving the boil family-style.
Allergen Information
This dish contains shellfish (crab, shrimp), dairy (butter), and may contain gluten or soy, especially in the sausage and beer. For dietary needs, verify packaged ingredients.
Nutritional Information
Per serving: 620 calories, 27 g fat, 48 g carbohydrates, and 46 g protein—a hearty main that's both satisfying and festive.
Save This seafood boil guarantees smiles and memories—don't forget the napkins and share the joy!
Kitchen Guide
- → What seafood is used in this boil?
Snow crab legs and large shrimp shell-on but deveined are the main seafood components, offering sweetness and texture.
- → How long should I boil the ingredients?
Potatoes boil for 10 minutes, then corn and sausage for 7 minutes, followed by crab legs for 5 minutes and shrimp for 2–3 minutes until pink.
- → Can I adjust the spice level?
Yes, cayenne pepper can be increased or omitted to make the dish milder or spicier according to taste.
- → What is the best way to serve the boil?
Drain and pile everything on a large platter or parchment-covered table, then drizzle with melted butter and sprinkle fresh parsley. Serve with lemon wedges.
- → Are there recommended substitutions for sausage?
Andouille sausage can be swapped with kielbasa or other smoked sausages for a different smoky flavor.
- → What beverages pair well with this boil?
A crisp lager or chilled white wine complements the rich and spicy flavors beautifully.