Boiled- #3 Half N Half Recipe

Hard boil eggs

Place 2 eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook 9 minutes. Remove eggs and transfer to an ice bath for 5 minutes. Peel and set aside.

In a large pot (big enough to hold all ingredients), add 3000 ml water, 3 tablespoons seafood boil seasoning, 2 bay leaves, 4 smashed garlic cloves and the halved lemon (cut side down). Bring to a rolling boil over high heat.

Add the baby red potatoes to the boiling seasoned water. Cook for 12 minutes or until just tender when pierced with a fork.

Add corn pieces and andouille sausage to the pot with the potatoes. Continue boiling for 6 minutes.

Gently add the shrimp to the pot and cook for 2–3 minutes, until they turn pink and opaque.

Add the snow crab cluster last to warm through: submerge and boil for 3–4 minutes (if pre-cooked) to heat through without overcooking the crab meat. If the crab is raw, simmer 6–8 minutes until cooked through. Taste a potato for doneness — potatoes should be tender and shrimp fully opaque.

Using a large slotted spoon or strainer, drain and transfer all boiled components to a large serving bowl or sheet tray lined with foil to keep warm.

While the boil finishes, melt 8 tablespoons unsalted butter in a small saucepan over medium-low heat.

Add 3 teaspoons minced garlic and cook gently for 30–45 seconds until fragrant (do not brown).

Stir in 1 tablespoon fresh lemon juice, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 2 tablespoons chopped parsley. Keep warm on lowest heat or remove from heat and cover.

Slice the peeled hard-boiled eggs in half and tuck them among the potatoes, corn, sausage, shrimp and crab in the serving bowl/tray.

Pour the warm signature butter evenly over the seafood and vegetables, then toss gently to coat (use tongs or two spoons). Reserve extra melted butter for dipping if desired.

Garnish with additional chopped parsley and serve immediately with lemon wedges and extra melted butter on the side.

Provide crab crackers or kitchen shears for guests to open the crab cluster and a small bowl for shells.