A festive Southern boil with crab, shrimp, sausage, potatoes, corn, and bold Cajun spices.
# Components:
→ Seafood
01 - 2 lbs snow crab legs, cleaned
02 - 1.5 lbs large shrimp, shell-on, deveined
→ Meats
03 - 1 lb andouille sausage, sliced into 1-inch pieces
→ Vegetables
04 - 1.5 lbs 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 - 12 oz light beer (optional)
→ For Serving
16 - 1/2 cup unsalted butter, melted
17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges
# Directions:
01 - In a large stockpot, combine water, beer if using, Old Bay or Cajun seasoning, smoked paprika, salt, black pepper, cayenne pepper, smashed garlic, quartered onion, and lemon slices. Bring to a vigorous boil over high heat.
02 - Add halved baby potatoes to the boiling liquid and cook for 10 minutes until tender.
03 - Incorporate cut corn and sliced sausage into the pot; continue boiling for 7 minutes.
04 - Add cleaned crab legs and boil for 5 minutes to heat through.
05 - Add shrimp and cook until they turn pink and are fully opaque, about 2 to 3 minutes.
06 - Drain seafood and vegetables, discarding the cooking liquid and aromatics. Transfer to a large platter or spread on parchment paper. Drizzle with melted butter, sprinkle with chopped parsley, and serve with lemon wedges.
