Description
A festive, spice-forward seafood boil with shrimp, snow crab, mussels, andouille sausage, potatoes, and corn, finished with melted butter and lemon for a communal, hands-on feast.
Ingredients
Scale
- 2 pounds large shrimp, shell-on
- 2 pounds snow crab clusters
- 1 pound mussels, scrubbed and debearded
- 1 pound andouille sausage, sliced into rounds
- 2 pounds red potatoes, halved
- 4 ears corn on the cob, cut into halves
- 1 large onion, quartered
- 6 garlic cloves, smashed
- 1/2 cup Old Bay seasoning
- 2 lemons, halved
- 1 cup butter, melted
- 1/4 cup fresh parsley, chopped
- 3 bay leaves
- 2 tablespoons salt
- 1 tablespoon whole black peppercorns
Instructions
- Fill a large stockpot with water and bring to a rolling boil. Add Old Bay seasoning, bay leaves, salt, peppercorns, quartered onion, and smashed garlic to infuse the broth.
- Add the halved red potatoes and cook for about 10 minutes until they are just tender when pierced with a fork.
- Add the cut corn and sliced andouille sausage to the pot and cook for an additional 4 to 6 minutes.
- Gently add the snow crab clusters, followed by the mussels and the shell-on shrimp, stirring gently to combine the ingredients.
- Boil for 5 to 7 minutes, or until the shrimp turn pink, the mussels open, and the crab is heated through. Discard any mussels that do not open.
- Drain the pot and transfer the seafood and vegetables onto a table lined with butcher paper or into large serving trays. Drizzle with melted butter, sprinkle with chopped parsley, and place lemon halves nearby for squeezing.
- Serve immediately, encouraging guests to squeeze lemon over their portions and dip in extra melted butter. Enjoy hot with crusty bread or your favorite sides.
Notes
- Do not overcook the seafood, add shrimp and mussels near the end to keep them tender.
- Adjust spice level by reducing or increasing Old Bay or substituting Cajun seasoning for more heat.
- Line your serving table with butcher paper for easy cleanup and a fun, communal presentation.
- Leftovers are great in chowder, jambalaya, or tacos.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 220 mg
Keywords: seafood boil, shrimp boil, crab boil, cajun seafood, summer feast, mussels, andouille