Seafood Boil Recipe

Thaw any frozen seafood in the refrigerator overnight or under cold running water. Rinse shrimp and pat dry; scrub mussels/clams and discard any that do not close when tapped. Halve and cut sausage. Cut corn into thirds. Leave potatoes whole if small, halve if larger.

Zest one lemon and reserve; cut the other lemons into wedges. Mince 4 garlic cloves for the butter marinade and leave remaining whole for the boil.

Bring the boil pot to a simmer

In a very large stockpot (at least 8–10 quart), add 4–5 liters of water (approximately 16–20 cups). Add 2 whole peeled garlic cloves, 1 lemon halved (squeezed into the water and then tossed in), 2 tablespoons Old Bay seasoning, 1 teaspoon salt, and 1 tablespoon olive oil. Bring to a rolling boil over high heat.

Cook potatoes

Add the potatoes to the boiling liquid and cook for 10–12 minutes until just tender when pierced with a fork (time depends on size).

Add corn & sausage

Add the corn pieces and sausage to the pot and continue boiling for 6–8 minutes until corn is nearly tender. Use a slotted spoon or strainer to remove potatoes, corn, and sausage and transfer to a large bowl or tray; keep hot.

While the pot is boiling, melt 1 cup unsalted butter with 2 tablespoons olive oil in a saucepan over low heat. Add the minced garlic (4 cloves) and sweat gently for 1–2 minutes until aromatic but not browned.

Stir in 3 tablespoons Old Bay seasoning, 1 tablespoon smoked paprika, 1/2 teaspoon cayenne, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, the lemon zest, 1 tablespoon honey (if using), and 1/4 cup chopped parsley. Warm through for another 1–2 minutes to marry flavors, then remove from heat.

Reserve about 1/4 cup of the melted butter marinade for brushing finished items; keep the rest warm. If you prefer a thinner sauce for tossing, whisk in 2–3 tablespoons of the hot boil liquid or an extra tablespoon of olive oil.

Cook clams/mussels (if using)

Add clams or mussels to the boiling pot and cook 3–5 minutes until shells open. Remove opened shellfish with a slotted spoon and add to the bowl with potatoes and corn. Discard any shellfish that remain closed.

Cook crab and shrimp

Place crab pieces into the boiling water for 3–4 minutes until heated through (crab from frozen may need 5–6 minutes). Add shrimp for the final 1–2 minutes; shrimp cook quickly and are done when pink and just curled. Remove crab and shrimp with a slotted spoon and transfer to the bowl with the other cooked items.

Pour 1/2 to 3/4 of the warm butter marinade over the combined hot seafood, sausage, potatoes and corn. Toss gently but thoroughly so each piece is well coated. Taste and adjust seasoning with additional salt, Old Bay, or lemon juice as needed.

Brush the reserved 1/4 cup melted butter lightly over corn pieces. Spread mayonnaise over each corn segment or brush lightly, then sprinkle cotija cheese and a dusting of chili powder for the elote finish. Alternatively, toss corn pieces with a little of the butter marinade and top with cotija and chili powder.

Divide the coated seafood mix into 4 serving portions. If serving 'in a bag': lay out a clean paper/plastic bag or large sheet of parchment, spoon one portion into each bag, top with extra parsley, a lemon wedge, and an extra drizzle of melted butter. Fold or roll the bag closed for presentation—provide napkins and bibs.

Sprinkle chopped cilantro or parsley over each portion and offer additional lemon wedges and extra Old Bay on the side. Serve immediately while hot.

Leftovers: refrigerate in an airtight container for up to 2 days. Rewarm gently in a skillet with a splash of butter or in the oven at 300°F (150°C) until heated through.