The Chef

Restaurants

Meals

Drinks

Restaurants›Krab Kingz Springfield›Cater Tray #3 - Seafood Melody Recipe

Cater Tray #3 - Seafood Melody Recipe

Name: Krab Kingz Springfields CATER Tray #3 - Seafood Melody Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 9 servings
Cuisine: Cajun
Ingredients: 86 each large shrimp, peeled and deveined (counted); 3 lbs fresh mussels, scrubbed and debearded; 3 lbs small red or Yukon gold potatoes, halved; 10 each fresh corn on the cob, husks removed, cut into thirds; 2 each yellow onion, peeled and thickly sliced; 10 cloves garlic cloves, minced; 1 cup fresh parsley, chopped (for garnish); 8 cups low-sodium chicken broth; 1 cup dry white wine (optional, can substitute more broth); 8 tbsp unsalted butter; 4 tbsp olive oil; 1 cup fresh lemon juice; 6 tbsp Cajun seasoning (store-bought or homemade blend); 2 tsp smoked paprika; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp crushed red pepper flakes (adjust heat); 2 tbsp old bay seasoning; 2 tsp kosher salt; 2 tsp freshly ground black pepper; 6 each fresh lemons, cut into wedges (for serving); 1 cup chopped green onions (scallions)

Inspired by Krab Kingz Springfield

Time1h 15m

Serves9

Rich seafood medley loaded with plump shrimp(86), fresh mussels(3 lbs), sweet corn(10), and tender potatoes—all simmered in bold Cajun seasoning for a flavor-packed feast. Feeds 8-10 ppl

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

86 each large shrimp, peeled and deveined (counted)

3 lbs fresh mussels, scrubbed and debearded

Vegetables & Starches

3 lbs small red or Yukon gold potatoes, halved

10 each fresh corn on the cob, husks removed, cut into thirds

2 each yellow onion, peeled and thickly sliced

10 cloves Garlic cloves, minced

1 cup Fresh parsley, chopped (for garnish)

Liquids & Broth

8 cups low-sodium chicken broth

1 cup dry white wine (optional, can substitute more broth)

8 tbsp Unsalted butter

4 tbsp olive oil

1 cup fresh lemon juice

Seasonings & Cajun Blend

6 tbsp Cajun seasoning (store-bought or homemade blend)

2 tsp Smoked paprika

1 tsp dried thyme

1 tsp Dried oregano

1 tsp crushed red pepper flakes (adjust heat)

2 tbsp old bay seasoning

2 tsp kosher salt

2 tsp freshly ground black pepper

Finishing & Serving

6 each fresh lemons, cut into wedges (for serving)

1 cup chopped green onions (scallions)

Method

Preparation

Clean and prep seafood

Rinse mussels under cold water, scrub shells and remove beards. Discard any mussels with broken shells or that do not close when tapped. Rinse shrimp, pat dry, and keep refrigerated until ready to use.

Prep vegetables

Wash potatoes and halve (leave smaller whole if desired). Cut corn into thirds. Peel and thickly slice onions. Mince garlic. Chop parsley and green onions; set aside for garnish.

Measure out seasonings, broth, wine, butter and oils so they are ready to add during cooking.

Build the Cajun Broth

Sauté aromatics and build base

In a large (at least 12–16 quart) heavy-bottomed pot or catering tray with deep sides, heat 2 tbsp olive oil and 4 tbsp butter over medium heat until butter is melted and foamy. Add sliced onions and sauté 6–8 minutes until softened and translucent. Add minced garlic and cook 1 minute until fragrant (do not brown).

Add seasonings

Stir in Cajun seasoning, smoked paprika, dried thyme, oregano, red pepper flakes, old bay, kosher salt and black pepper. Cook 1–2 minutes, stirring constantly, to bloom the spices.

Deglaze and add liquids

Pour in white wine (if using) and simmer 2 minutes to reduce slightly, scraping any browned bits from the bottom. Add chicken broth, lemon juice and remaining 2 tbsp olive oil. Bring the mixture to a gentle boil.

Cook potatoes and corn

Simmer potatoes

Add halved potatoes to the boiling broth. Reduce heat to medium-low, cover, and simmer 12–15 minutes until potatoes are nearly tender when pierced with a fork.

Add corn

Add the corn thirds to the pot and continue simmering, covered, another 6–8 minutes until both potatoes and corn are tender. Taste the broth and adjust salt, pepper, or Cajun seasoning as needed.

Cook mussels and shrimp

Add mussels

Increase heat to medium-high. Add the cleaned mussels to the pot and cover. Steam for 4–6 minutes until mussels open. Discard any mussels that remain closed after cooking.

Finish with shrimp and butter

Add the shrimp to the pot in a single layer if possible, and dot with the remaining 4 tbsp butter. Cover and cook 3–4 minutes, or until shrimp are pink and opaque and cooked through. Stir gently once to coat everything with the buttery Cajun broth.

Final seasoning & garnish

Taste and correct seasoning: add more Cajun seasoning, salt, or lemon juice for brightness as desired. Stir in half the chopped parsley and half the green onions into the stew.

Transfer to serving trays (if cooked in a separate pot) or serve directly from the large pot. Garnish with remaining parsley, green onions, and lemon wedges. Provide extra napkins and seafood crackers if desired.

Serve hot immediately. Leftovers keep in airtight containers in the refrigerator for up to 2 days; reheat gently on the stovetop to avoid overcooking shrimp.