Seafood Boil Recipe

Prepare seafood and vegetables

Rinse shrimp and pat dry; if using frozen, thaw fully. Cut crab legs into manageable lengths if needed. Slice and pat scallops dry. Halve large potatoes; leave small ones whole. Cut corn into 3–4 pieces per ear. Halve garlic heads crosswise and quarter lemons.

Bring a large stockpot (at least 8–10 qt) to the stovetop and make space for a large colander or strainer for draining the boil.

Boil the seasoned broth

Add 6 quarts water to the pot. Stir in 2 tbsp sea salt, 3 tbsp Old Bay, 1 tbsp whole peppercorns, and 2 bay leaves. Add the halved garlic heads and quartered lemons. Pour in 12 fl oz beer (or extra water). Bring to a vigorous rolling boil over high heat.

Cook potatoes and corn

Once boiling, add the halved baby red potatoes. Boil 10 minutes, then add the corn pieces and continue boiling 8–10 minutes more, until potatoes are fork-tender but not falling apart (total ~18–20 minutes from when potatoes went in).

Add sausage and crab

Add the andouille sausage slices and pre-cooked crab legs to the pot. Boil 4–6 minutes to heat through and allow flavors to meld.

Finish with seafood

Add shrimp and sea scallops to the pot and boil 2–3 minutes, or until shrimp are opaque and scallops are firm and just cooked (shrimp cook quickly). Do not overcook — total time for shrimp/scallops in boiling liquid is ~2–4 minutes depending on size.

Drain the boil

Quickly remove the pot from heat and carefully drain the seafood, vegetables and sausage in a large colander set over the sink. If you prefer a communal presentation, you can drain into a large platter lined with foil or newspaper to catch juices.

Prepare finishing butter

While the boil drains, melt 8 tbsp unsalted butter in a small saucepan over low heat. Stir in 2 tbsp fresh lemon juice, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, and 1/4 cup chopped parsley. Keep warm. Optionally melt 1/2 cup clarified butter separately for dipping.

Toss and season

Return drained seafood, potatoes, corn, and sausage to the empty pot or a large bowl. Pour the warm seasoned butter over everything and gently toss to coat evenly. Taste and sprinkle additional Old Bay or salt if needed.

Garnish with extra chopped parsley and lemon wedges. Serve immediately on a large platter or spread out on a paper-lined table for a classic seafood boil presentation, with bowls for shells and extra butter for dipping.