The Hot Pot Recipe

Prepare and reheat shellfish

If the crab legs are frozen, thaw in the refrigerator 12–24 hours or under cold running water until flexible. Crack or cut larger clusters into 2–3 pieces with kitchen shears for easier eating. If shrimp are precooked/boiled, they will be reheated briefly in the hot broth toward the end; if raw, they will be cooked through in the simmer (cook time noted below).

When the broth returns to a rolling simmer (see Broth section), add the crab clusters and simmer gently for 6–8 minutes to heat through and infuse the crab with seasoning. If using raw crab legs, simmer 10–12 minutes until opaque and cooked through.

Add the boiled (pre-cooked) shrimp in the last 2 minutes of simmering just to warm through. For raw shrimp, add with the crab and simmer 3–5 minutes until pink and opaque.

Slice the sausage link into 1/2-inch rounds. Scrub the potato, cut into 1-inch chunks (leave the skin on if desired) so it cooks evenly and absorbs seasoning.

Add the potato chunks to the simmering broth first and cook for 10 minutes (potato should be fork-tender). Add the sliced sausage at the potato's halfway point (after ~5 minutes) so it heats through and absorbs flavor — or add with the crab if you prefer everything ready together.

Shuck the corn and cut into thirds (or halves) so pieces fit in the pot. Peel and smash the garlic cloves with the flat of a knife (no need to mince). Slice the half onion into wedges.

Add the corn pieces and smashed garlic to the pot with the potatoes about 7–8 minutes into the potato's cooking time so the corn becomes tender but still crisp — total corn cooking time ~8–10 minutes. Add the onion at the same time as the garlic to mellow and sweeten the flavor.

In a large Dutch oven or stockpot (at least 6-quart), pour in the 6 cups chicken broth (or water). Add Old Bay seasoning, kosher salt, black pepper, and bay leaf. Squeeze the juice of half the lemon into the pot and toss the half lemon in as well for extra flavor.

Bring the mixture to a boil over high heat, then reduce to a simmer. Taste the broth after 3–4 minutes and adjust salt or Old Bay if needed (remember crab and shrimp add saltiness).

Stir in 2 tablespoons of the unsalted butter into the hot broth so it mellows the seasoning. Reserve remaining butter for finishing.

Once all components are cooked (potato tender, corn softened, sausage heated, crab and shrimp warmed/cooked), use a slotted spoon to transfer items to a large serving bowl or spread on a newspaper-lined table for a casual presentation.

Melt the remaining 2 tablespoons butter in a small saucepan or microwave; stir in chopped parsley (optional) and a teaspoon of lemon juice. Pour or pass the garlic-herb butter for dipping shellfish and sausage.

Serve immediately with lemon wedges and hot sauce on the side. Discard the bay leaf. Provide small forks or seafood picks and plenty of napkins.