Seafood Boil

Ingredients

2–3 lbs crab legs (snow crab or king crab)

• 1 lb large shrimp (shell-on, deveined)

• 1 lb clams or mussels (optional, scrubbed clean)

• 1 lb smoked sausage, cut into chunks

• 4–6 small red potatoes

• 3–4 ears of corn, cut into halves

• 1 large onion, quartered

• 1 whole lemon, halved

• 6–8 cloves garlic, smashed

• ½ cup Old Bay seasoning (plus extra to taste)

• 2–3 bay leaves

• 1 stick (½ cup) unsalted butter (melted)

• 1–2 tbsp cajun seasoning (optional, for more kick)

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

1. Boil the base:

   Fill a large stockpot halfway with water.

   Add Old Bay, bay leaves, garlic, onion, and lemon halves. Bring to a rolling boil.

   2. Cook potatoes & corn:

   • Add potatoes and cook for about 10–12 minutes.

   • Add corn and sausage, cook another 5–7 minutes.

   3. Add seafood:

   • Place crab legs in the pot, cook 5 minutes.

   • Add shrimp (and clams/mussels if using) last—cook just until shrimp are pink and clams open (about 3–4 minutes).

2. Drain & season:

   • Drain the boil and transfer everything to a large platter, sheet pan, or directly onto a newspaper-covered table (classic style!).

3. Butter sauce:

   • Mix melted butter with garlic, cajun seasoning, and a squeeze of lemon.

   • Drizzle over seafood boil, or serve in small bowls for dipping.

4. Finish & serve:

   • Sprinkle with extra Old Bay, chopped parsley, and lemon wedges.