Festive Southern boil combining crab, shrimp, sausage, potatoes, and corn in aromatic 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 or smoked 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 tsp smoked paprika
11 - 2 tsp salt
12 - 1 tsp black pepper
13 - 1 tsp cayenne pepper (optional)
→ Liquids
14 - 8 cups water
15 - 12 fl oz light beer (optional)
→ For Serving
16 - 1/2 cup unsalted butter, melted
17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges
# Directions:
01 - Fill a large stockpot with 8 cups water and 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 liquid and cook for 10 minutes.
03 - Incorporate corn pieces and sliced sausage; continue boiling for 7 minutes.
04 - Add cleaned crab legs and boil for 5 minutes.
05 - Add shrimp and boil just until pink and opaque, approximately 2 to 3 minutes.
06 - Drain seafood and vegetables, discarding the cooking liquid and aromatics.
07 - Transfer all items to a large serving platter or spread parchment over a table and pile the boil on top. Drizzle with melted butter, sprinkle with chopped parsley, and serve with lemon wedges.
