Seafood Boil Recipe

Clean and prep seafood

Rinse shrimp and scallops under cold water; pat dry. If shrimp are unpeeled, peel and devein if not already done. If using frozen crab legs, rinse and let them finish thawing in cold water or gently run under warm water to remove ice.

Wash potatoes and cut any large ones in half so pieces are roughly equal size. Cut corn into 3–4 pieces per ear. Quarter the onion and smash whole garlic cloves. Cut sausage into 1-inch pieces. Halve lemons.

In a very large stockpot (at least 8–10 quart), combine 4 quarts water and 2 cups seafood or chicken stock (optional). Bring to a rolling simmer over high heat.

Add 1/2 cup Old Bay, 2 tablespoons Cajun seasoning, 2 tablespoons kosher salt, 1 tablespoon whole black peppercorns and 2 bay leaves to the pot. Stir to dissolve seasonings and allow the liquid to come to a gentle boil for 5 minutes so spices bloom.

Squeeze the juice from one halved lemon into the pot (reserve the halves for later) and add the smashed garlic and quartered onion to the broth.

Add the potatoes to the boiling seasoned broth first. Return to a boil and cook for 10–12 minutes, or until a paring knife easily pierces the potatoes.

Add the corn pieces and sausage to the pot. Continue simmering for another 6–8 minutes until the corn is tender but not mushy.

Lower heat to maintain a rolling simmer. Add crab legs/clusters to the pot and simmer for 4–5 minutes to heat through (if fully thawed), or 6–8 minutes if still partially frozen.

Add shrimp and scallops last — they cook quickly. Simmer 2–3 minutes for shrimp (until pink and opaque) and 2–3 minutes for scallops (firm and opaque). Do not overcook.

Using a large slotted spoon or draining basket, transfer seafood, sausage, corn and potatoes to a large serving tray or spread over newspaper/ butcher paper for a casual boil presentation. Discard bay leaves from the pot.

In a small saucepan or microwave-safe bowl, melt 1/2 cup unsalted butter and stir in 2 tablespoons hot sauce and the juice of the remaining lemon half. Taste and adjust with additional hot sauce, lemon, or a pinch of coarse sea salt or Old Bay as desired.

Garnish the seafood boil with chopped parsley and serve with lemon wedges and the melted butter-hot sauce mixture for dipping. Provide extra napkins and seafood crackers if serving crab with shells.