This recipe makes a lot. It is easily enough for 4-6 people. If you don’t have the equipment for a large boil or you simply want to make less, you can always try our Cajun Shrimp Foil Packets instead. They have just as much flavor, just on a smaller scale. I still recommend using the seasoned butter in this recipe for the foil packets if you want to take them to the next level. Add potatoes, corn, and sausage (second boil) – boil for 15-20 minutes or until potatoes aren’t quite fork tender. It’s ok if they are still firm in the middle. Prepare seasoned butter – I like to prepare the seasoned butter while the potatoes are cooking so it is ready to go when the boil is done. Add the crab and shrimp (third boil) – adding these too soon will make the shellfish too tough. You only want to boil these for 7 minutes or until heated through. Drain and Serve – Drain off all excess liquid and discard onion, lemon, and garlic cloves. Arrange the remaining ingredients on a large platter or baking sheet. Brush with seasoned butter and serve remaining butter on the side for dipping. Switch up the seasonings – Replace the Old Bay seasoning with Zatarains Crab Boil Seasoning, Spike seasoning, Cajun seasoning, or any kind of seafood seasoning. If you can handle a kick, you can use a spicy Cajun seasoning like Tony Chacheres. You can also just add a teaspoon or two in addition to any of these seasonings. Additions – try adding lobster tails, clams, mussels, jumbo shrimp, andouille sausage, kielbasa, or even hard boiled eggs (not my favorite but some people like it) to the boil. Serving ideas/garnishes – The sky’s the limit when it comes to serving a crab boil. You can serve it over a bunch of newspapers, on a table top, on baking sheets, or a very large serving platter. I am too OCD to just pour it out over a table so I usually opt for serving it over a baking sheet with sides of the buttery sauce, lemon wedges, and fresh parsley for garnish.
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