Save 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 remember the first time I made this seafood boil for my family: the excitement was contagious as everyone gathered around the table, eager to dig in. The combination of flavors and textures made it an instant hit, and it's now a tradition for any big holiday or summer get-together.
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 (for serving): 1/2 cup (115 g), melted
- Fresh parsley (for serving): 2 tbsp, chopped
- Lemon wedges (for serving): as needed
Instructions
- Prepare the cooking liquid:
- 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 the potatoes:
- Add potatoes and boil for 10 minutes.
- Add corn & sausage:
- Add corn and sausage and boil for 7 minutes.
- Cook the crab legs:
- Add crab legs and boil for 5 minutes.
- Add shrimp:
- Add shrimp and boil just until pink and cooked through, about 2 to 3 minutes.
- Drain & transfer:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics.
- Serve:
- Transfer everything to a large platter or cover a table with parchment and pile the boil on top.
- Garnish:
- Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Save Sharing a seafood boil is one of our favorite family memories because everyone gets involved in digging through the flavorful pile for their favorites, and it always brings laughter and stories around the table.
Required Tools
Large stockpot (8 quart or larger), colander, tongs, and a large serving platter or parchment paper are essential for preparing and serving this plentiful feast.
Allergen Information
Contains shellfish (crab, shrimp), dairy (butter), and possibly gluten (sausage, beer). May contain traces of soy or wheat in sausage. Read all labels carefully if allergies are a concern.
Nutritional Information
Calories: 620, total fat: 27 g, carbohydrates: 48 g, protein: 46 g per serving—making this meal hearty yet celebratory for any occasion.
Save This Southern seafood boil is sure to be the star of your next gathering. Pile high, serve generously, and enjoy every bite with family and friends.
Recipe FAQs
- → How do I prevent overcooking shrimp?
Add shrimp at the end of boiling and cook just until pink, 2–3 minutes, to keep them tender.
- → Can I use frozen crab legs?
Yes, frozen crab legs work well—thaw fully and add to the boil for warmed, flavorful crab meat.
- → Is there a substitute for andouille sausage?
Kielbasa or any smoked sausage can be used for similar flavor and texture in the boil.
- → How spicy is this boil?
The dish is mildly spicy, but you can increase or decrease the cayenne to adjust heat level.
- → What can I serve on the side?
Crusty bread is ideal for soaking up juices; a crisp lager or white wine pairs nicely.
- → Can I make this without beer?
The beer is optional—water alone also creates a flavorful base for simmering seafood and vegetables.