5 Crab Legs, 1/2 Of Shrimp 2 Corn, 2 Potatoes & Sausage Recipe

Thaw & rinse seafood

If crab legs are frozen, thaw overnight in refrigerator or under cold running water until pliable. Rinse crab legs and shrimp under cold water and pat dry. If shrimp are larger and shell-on, devein and remove any grit.

Prep vegetables & sausage

Scrub potatoes and cut any very large ones in half so pieces are roughly uniform. Shuck corn and cut each ear in half if desired (or leave whole). Slice sausage into 1–1.5 inch pieces. Mince garlic and cut lemon into wedges.

In a large stockpot (at least 8–12 quarts), bring 10 cups of water to a rolling boil over high heat.

Add 3 tablespoons Old Bay (or seafood seasoning), 1 tablespoon salt, 1 teaspoon black pepper, and 2 bay leaves to the boiling water. Stir to dissolve and bloom the seasonings about 1 minute.

Add the potatoes to the pot. Return to a simmer and cook for 10 minutes — potatoes should be starting to get tender but not falling apart.

Add the sausage pieces and the corn to the pot. Continue boiling for 6–8 minutes, until potatoes are fork-tender and corn is warmed through.

Add the shrimp to the pot and cook for 2–3 minutes, or until they turn pink and opaque. Do not overcook shrimp.

Finally, add the crab legs to the pot for 3–4 minutes to heat through (crab legs are pre-cooked; you are reheating). If crab legs are large, submerge and rotate so all parts warm evenly.

Meanwhile, melt 4 tablespoons unsalted butter in a small saucepan over low heat with minced garlic and 1 tablespoon hot sauce (if using). Warm through for 1–2 minutes; do not let butter brown.

Use a slotted spoon or drain basket to remove the sausage, potatoes, corn, shrimp and crab legs from the pot and transfer to a large serving platter or newspaper-lined table. Discard bay leaves.

Squeeze lemon wedges over the seafood and vegetables, drizzle the garlic butter over the crab legs and shrimp, and sprinkle chopped parsley if using. Serve additional melted butter and extra Old Bay at the table for dipping and seasoning to taste.