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 tried this seafood boil at a backyard summer party, and have loved recreating it ever since. The whole process of piling everything onto the table and digging in together feels festive and makes the meal truly memorable.
Ingredients
- Snow crab legs: 2 lbs (900 g), cleaned
- Large shrimp: 1.5 lbs (680 g), shell-on, deveined
- Andouille sausage 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, melted: 1/2 cup (115 g)
- Fresh parsley, chopped: 2 tbsp
- Lemon wedges: for serving
Instructions
- Boil Aromatics:
- 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 Potatoes:
- Add potatoes; boil for 10 minutes.
- Add Corn & 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 & Discard Aromatics:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics.
- Plate & Finish:
- 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 to Pinterest Our family loves gathering around the table for this seafood boil, diving in for crab legs and shrimp while sharing stories. It is a tradition we look forward to every summer.
Required Tools
Large stockpot (8-quart or larger), colander, tongs, and a large serving platter or parchment paper make serving and cleanup a breeze.
Allergen Information
The dish includes shellfish (crab, shrimp), sausage (may contain gluten, soy, wheat), and butter (dairy). Always check labels if food allergies are a concern.
Nutritional Information
Each serving contains about 620 calories, 27 g fat, 48 g carbohydrates, and 46 g protein, making it a hearty but balanced meal.
Save to Pinterest This festive boil brings everyone together. Enjoy the messy, hands-on fun and savor the Cajun flavors from start to finish!
Common Recipe Questions
- → What type of crab works best?
Snow crab legs are ideal for their tender meat and ease of handling, but king crab or Dungeness also work well.
- → Can the sausage be substituted?
Yes, andouille provides authentic spice, but kielbasa or any smoked sausage can be used according to preference.
- → Is the beer necessary in the broth?
No, beer adds depth but can be omitted or replaced with extra water for a milder broth.
- → How spicy is the seafood boil?
The heat depends on the amount of Cajun seasoning and cayenne added. Adjust to your taste for mild or spicy results.
- → What sides pair well with this dish?
Crusty bread helps soak up the flavors, and chilled white wine or crisp lager are classic drink pairings.
- → How is the seafood boil traditionally served?
Spread on a large platter or parchment-covered table for communal dining and casual sharing.