A festive Southern boil featuring crab legs, shrimp, sausage, potatoes, and corn with bold Cajun spices.
# Ingredient List:
→ Seafood
01 - 2 pounds snow crab legs, cleaned
02 - 1.5 pounds large shrimp, shell-on, deveined
→ Meats
03 - 1 pound andouille sausage, sliced into 1-inch pieces
→ Vegetables
04 - 1.5 pounds baby potatoes, halved
05 - 4 ears corn, cut into thirds
06 - 1 large onion, quartered
07 - 1 lemon, sliced
→ Aromatics & Spices
08 - 4 cloves garlic, smashed
09 - 1/4 cup Old Bay or Cajun seasoning
10 - 2 teaspoons smoked paprika
11 - 2 teaspoons salt
12 - 1 teaspoon black pepper
13 - 1 teaspoon cayenne pepper (optional)
→ Liquids
14 - 8 cups water
15 - 1 bottle (12 ounces) light beer (optional)
→ For Serving
16 - 1/2 cup unsalted butter, melted
17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges
# How-To Steps:
01 - Fill a large stockpot with 8 cups water and the beer if using. Add Old Bay or Cajun seasoning, smoked paprika, salt, black pepper, cayenne pepper, smashed garlic, quartered onion, and lemon slices. Bring to a rolling boil over high heat.
02 - Add halved baby potatoes to the boiling broth and cook for 10 minutes.
03 - Incorporate corn pieces and sliced sausage into the pot. Boil for an additional 7 minutes.
04 - Place crab legs into the boiling mixture and cook for 5 minutes.
05 - Add shrimp and boil just until pink and opaque, about 2 to 3 minutes.
06 - Drain the seafood and vegetables, discarding the cooking liquid and aromatics. Transfer everything to a large platter or spread over parchment paper. Drizzle with melted butter, sprinkle with chopped parsley, and serve with additional lemon wedges.
