Boiled- #5 Krab N Shrimp Recipe

Prepare ingredients

Rinse snow crab clusters and shrimp under cold water. If shrimp are not deveined, remove the vein. Cut andouille sausage into 1-inch slices. Cut corn into 2–3 pieces each. If potatoes are larger than bite-size, halve or quarter so pieces are roughly uniform. Crack eggs into a small bowl to prevent shell pieces.

Set up equipment

Use a large stockpot (6–8 quart) with a fitted lid and a large slotted spoon or spider for removing items. Have a large serving tray or shallow pan ready for finished boil.

Pour 4 quarts water and 2 cups seafood or chicken stock into the large stockpot. Bring to a rolling boil over high heat.

Add 3 tablespoons Old Bay seasoning, 1 tablespoon kosher salt, 1 teaspoon whole black peppercorns, and 2 bay leaves to the boiling liquid. Stir to combine and return to a boil.

Add potatoes to the seasoned boiling liquid. Reduce heat slightly to maintain a steady boil and cook until potatoes are just tender when pierced with a fork, about 12–15 minutes depending on size.

When potatoes are nearly tender (about 10 minutes in), add the sliced andouille sausage and corn pieces to the pot. Continue boiling for 6–8 minutes so the sausage heats through and corn softens.

Carefully lower the eggs into the boiling water. Boil the eggs for 8 minutes for firm but still slightly tender yolks (adjust to 9–10 minutes for fully hard yolks).

After the corn and sausage have cooked for 6–8 minutes, add the snow crab clusters to the pot. Boil for 5 minutes to heat through and infuse flavor (snow crab is pre-cooked; do not overcook).

Add the shrimp to the pot last. Boil shrimp until they turn pink and opaque, about 2–3 minutes depending on size. Avoid overcooking shrimp; they cook very quickly.

While the seafood finishes, melt 1 cup unsalted butter in a medium saucepan over low heat. Add the minced garlic and gently cook 1–2 minutes until fragrant but not browned.

Remove from heat and whisk in 2 tablespoons lemon juice, 1 teaspoon hot sauce (if using), 2 tablespoons chopped fresh parsley, and 1 teaspoon extra Old Bay. Taste and adjust salt or lemon to preference.

Using a large slotted spoon or a strainer basket, remove the eggs and place them into a bowl of ice water to stop cooking; leave for 5 minutes, then peel and halve if desired.

Drain the remaining boil components (potatoes, corn, sausage, crab, shrimp) thoroughly in a colander or lift the basket out of the pot and let excess liquid drip back into the pot for 1–2 minutes.

Transfer the drained boil contents to the large serving tray or into a bowl. Pour the warm signature butter sauce evenly over the seafood, sausage, potatoes and corn. Gently toss or use tongs to coat everything; add the additional 2 tablespoons melted butter if you want extra gloss.

Sprinkle chopped parsley and a light dusting of Old Bay over the plated boil for finish. Arrange halved eggs on top or around the platter.

Serve immediately on butcher paper or a large platter with lemon wedges on the side and extra butter or hot sauce available. Provide crab crackers and picks for the crab clusters.