Royal Combo Recipe

Thaw the snow crab cluster if frozen by placing it in the refrigerator overnight or running under cold water for 10–15 minutes. Pat dry with paper towels.

When the cooking liquid is ready (see below), add the crab cluster to the pot during the final 6–8 minutes of cooking so it heats through and absorbs seasoning without overcooking.

If shrimp are frozen, thaw under cold running water for 5–10 minutes. Peel and devein if not already done. Keep chilled until ready to cook.

Add the shrimp to the boiling seasoned liquid in the last 2–3 minutes of cooking (shrimp cook quickly and will turn pink and opaque). Remove promptly to avoid rubbery texture.

Wash corn and cut into serving-sized pieces. Scrub potatoes; leave skins on for texture and flavor. If potatoes are larger than a golf ball, halve them so they cook evenly.

Bring 8 cups of water to a rolling boil in a large stockpot. Squeeze one lemon into the water and toss the spent lemon half into the pot along with 2 tablespoons Old Bay, crushed garlic, bay leaves, kosher salt, black pepper, and paprika.

Add the potatoes first and simmer for 10–12 minutes until almost tender (test with a fork). Then add the corn and sausage and continue simmering 6–8 minutes until potatoes are fork-tender and corn is heated through.

If using a whole link, slice into 1–1.5 inch pieces or halve lengthwise. Add the sausage to the pot with the corn (see step above) so it heats through and absorbs the seasoned liquid (approximately 6–8 minutes).

If you prefer a browned finish, while the seafood finishes cooking, quickly pan-sear the sausage slices in 1 tablespoon butter over medium-high heat for 2–3 minutes per side until caramelized, then add to serving bowl.

Build the cooking liquid

In the large stockpot with the 8 cups water, add the remaining Old Bay (1 tablespoon), 2 tablespoons butter, hot sauce, and the juice of the second lemon. Bring to a rolling boil so flavors meld and the liquid is aromatic (2–3 minutes). Taste and adjust salt or hot sauce to preference.

Cook seafood together

With potatoes nearly done and corn/sausage added, add the crab cluster for the final 6–8 minutes, then add the shrimp in the last 2–3 minutes. Monitor closely: shrimp should be opaque and crab heated through. Use a slotted spoon to transfer everything to a large serving bowl or tray.

Finish with butter

Melt the remaining 2 tablespoons butter and mix with paprika and a pinch of Old Bay. Drizzle over the cooked seafood, vegetables, and sausage. Toss gently to coat.

Garnish and serve

Sprinkle chopped parsley over the mixture and serve with extra lemon wedges and hot sauce on the side. Provide small forks or mallets for cracking the crab cluster.