The Best Seafood Boil Recipe
Learn how to prepare the best seafood boil as a special meal with a variety of seafood, sausage, corn, potatoes, and seasoning. We'll teach you all the tips and tricks whether you want to serve just your family for dinner or serve a large gathering of people.
Ingredients
- 1 ½ lb potatoes Yukon gold or red, cut into half
- 4 ears of corn each broken into thirds
- 1 ½ lb kielbasa or andouille sausage sliced into 2" pieces
- 2 onions quartered
- 2 lemons quartered
- 10 garlic cloves separated, peeled and smashed with the back of a knife
- 2 crabs each crab weighs about 1 ½-2 lb each, cracked yields 8 oz crab meat
- 2 lb shrimp peeled and deveined
- 2 lb clams
- 4 lobster tails
- ½ cup Old Bay seasoning
- 3 Bay leaves
- 1 tablespoon salt
Seafood Sauce
- 1 cup seafood broth - or seafood stock or chicken stock
- 1 tablespoon Old Bay
- 1 sticks butter melted
- 1 teaspoon dried garlic powder
- 2 teaspoon fresh lemon juice
Instructions
- Fill a large pot with 6 quarts of water (20 cups). You'll need a 10-12 qt pot or a large outdoor pot to hold everything, or you'll need to split the ingredients between 2 pots.
- Add the lemon wedges, onion wedges, crushed garlic cloves, Old Bay, and salt to the pot. Bring the water to a boil.
- Add the potato halves to the pot and cook them for 8 minutes.
- Add the lobsters, clams, corn, and crab for 5 minutes.
- Add the precooked sausage chunks shrimp and cook for 2 minutes until they just turn pink. The clam shells should be open at this point, discard any shells that did not open.
- Drain the water from the pot (reserving 2 cups for the seafood sauce), and spread the seafood boil over newspaper on the table or on baking sheets. Let the seafood rest for 5 minutes to cool a bit.
- While the seafood is cooling a tad make our quick seafood sauce. Combine the 1 cup of seafood water, 2 sticks of melted butter, Old Bay, garlic powder, and lemon juice.
- Drizzle the sauce over the seafood, potatoes, and corn, and sprinkle everything with a little Old Bay and chopped parsley. Ready to serve a crowd!
- Serve the boil with cocktail sauce, tartar sauce, lemon wedges, or more melted butter for dipping.
Video
Notes
The recipe can easily be cut back or increased depending on how many people you're serving. The ratio of seasoning is ½ cup per 2 quarts of water of Old Bay and 1 tablespoon of salt per 2 quarts of water.
Any type of seafood will work, or you can do a seafood boil with just one variety such as a crab boil, lobster boil, shrimp boil, or crawfish boil.
If you're cooking raw whole crabs, increase their total cooking time to 17 minutes.
Nutrition
Calories: 595kcalCarbohydrates: 36gProtein: 54gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 311mgSodium: 2150mgPotassium: 1328mgFiber: 5gSugar: 6gVitamin A: 375IUVitamin C: 41mgCalcium: 216mgIron: 5mg
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