Weekend Seafood Boil Recipe

Prepare seafood and vegetables

If blue crabs are live, chill them briefly in the refrigerator or on ice to calm before handling. Rinse crabs, snow crab cluster, and shrimp under cold water. If shrimp are not deveined, remove vein if desired. Halve corn ear, scrub and remove silk. Scrub potatoes and leave whole if small; pierce with fork once or twice so they cook evenly.

Juice the lemon (reserve the halved lemon for the boil). Mince garlic, zest lemon, and chop parsley for the butter sauce.

Bring seasoned water to a boil

In a large stockpot (at least 8–10 quart), combine 4 quarts water, kosher salt, Old Bay seasoning, bay leaves, peppercorns, and the halved lemon. Bring to a rolling boil over high heat.

Cook potatoes first

Add potatoes to the boiling seasoned water. Reduce to a medium boil and cook 10 minutes (potatoes should be nearly tender when pierced with a knife).

Add corn

Add the halved corn to the pot and continue boiling for 5 more minutes. This staggers cooking so corn and potatoes finish together.

Add crabs

Carefully add the blue crabs and the snow crab cluster to the pot. Return to a boil and cook for 6–8 minutes. If using pre-cooked snow crab, add only to heat through for 3–4 minutes.

Finish with shrimp

Add the Gulf Coast shrimp in the last 2-3 minutes of cooking time. Shrimp cook quickly and are done when they turn pink and firm (avoid overcooking). Total time from adding crabs should yield fully cooked shellfish and tender potatoes and corn.

Once done, turn off heat and carefully remove seafood, corn, and potatoes with a slotted spoon or drain in a colander. Optionally, transfer to a large serving tray or a newspaper-lined table for a casual boil presentation.

Make the sauce

While the boil is cooking, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook gently 1–1.5 minutes until fragrant but not browned. Stir in lemon juice, lemon zest, chopped parsley, smoked paprika (if using), salt, and pepper. Keep warm on lowest heat or transfer to a small serving bowl.

Arrange the potatoes, corn, blue crabs, snow crab cluster, and shrimp on a platter or directly on a prepared table. Drizzle some lemon garlic butter over the seafood and vegetables, and pass extra melted butter and lemon wedges at the table.

Provide crab crackers, picks, napkins, and a bowl for shells. Recommend diners dip pieces of crab and shrimp into the lemon garlic butter sauce and squeeze additional lemon to taste.