Boathouse Boil For 2 Recipe

Clean seafood

Rinse shrimp, crawfish (if pre-cooked rinse and drain; if live, purge and rinse according to safety guidance), and mussels under cold water. Discard any mussels with cracked shells or that do not close when tapped. Pat snow crab legs dry and set aside.

Prep vegetables & sausage

Scrub potatoes, cut corn into thirds, quarter the onion, and halve smoked sausage lengthwise (or slice into 1" pieces). Halve lemons and crush garlic cloves lightly with the flat of a knife.

In a large stockpot (at least 6–8 quart) bring 4 liters of water to a rolling boil over high heat.

Add 1 cup Old Bay seasoning, 2 tablespoons kosher salt, 1 tablespoon black peppercorns, 3 bay leaves, crushed garlic cloves, and 1 teaspoon cayenne (if using). Squeeze the juice of one lemon into the pot and drop both halves into the water. Stir and return to a boil. Let the seasoning boil for 5 minutes to infuse.

Carefully add the potatoes to the seasoned boiling water. Reduce heat slightly to maintain a vigorous simmer and cook for 10 minutes.

Add the corn pieces and smoked sausage to the pot. Continue simmering for 8–10 more minutes, or until potatoes are tender when pierced with a fork (total potato cook time ~18–20 minutes).

Once vegetables are nearly done, add crawfish and mussels to the pot. Cook for 4 minutes.

Add shrimp and snow crab legs. Cook for an additional 3–4 minutes — shrimp should be opaque and firm, mussels should be open, and crab heated through (snow crab is usually pre-cooked and just needs warming).

Do not overcook: total seafood cooking after adding should be about 7–8 minutes. If any mussels remain closed after cooking, discard them.

Using a large slotted spoon or a seafood basket, transfer the cooked seafood, sausage, corn, and potatoes to a large serving bowl or spread on newspaper-lined table. Discard bay leaves and lemon halves from the pot.

Drizzle melted butter over the hot seafood and vegetables, sprinkle chopped parsley and an extra tablespoon of Old Bay (or to taste). Toss gently to coat. Serve immediately with lemon wedges on the side.

If using live crawfish, follow proper purging and handling instructions; ensure all seafood is fresh and stored on ice until cooking. Adjust seasoning to taste. Serve with crusty bread or boiled eggs if desired. Provide extra napkins — this is a hands-on meal.