Kickin' Combo Deal #2 Recipe

Select and prepare seafood

Choose one option: Dungeness crab (1.5–2 lbs), lobster (1.5–2 lbs), or snow crab legs (1.5 lbs). If live, humanely dispatch according to local guidance. Rinse shellfish under cold water to remove debris. If using frozen, fully thaw in refrigerator overnight and pat dry.

Prepare seasoned cooking liquid

In a large pot or deep steamer, add 6 cups water, 2 tbsp sea salt, 2 tbsp Old Bay (or Cajun seasoning), 2 bay leaves and the halved lemon. Bring to a rolling boil over high heat.

Cook potatoes and corn (optional)

If using potatoes and corn, add potatoes to the boiling water first and cook 10 minutes. Add corn halves and continue boiling 5 minutes so potatoes are tender and corn begins to cook.

Cook the seafood — Dungeness crab

For whole Dungeness crab (1.5–2 lbs): carefully add the crab to the boiling water, cover, and cook 12–14 minutes once water returns to a boil. Crab will turn bright orange and meat will be opaque. Remove and drain.

Cook the seafood — Lobster

For whole lobster (1.5–2 lbs): place lobster headfirst into the boiling pot, cover, and cook 9–12 minutes after water returns to a boil (9 minutes for 1.25–1.5 lbs, 12 minutes for 1.5–2 lbs). Shell will be fully red and meat opaque. Remove and drain.

Cook the seafood — Snow crab legs

For snow crab legs (1.5 lbs, pre-cooked or raw clusters): if pre-cooked, steam or submerge in boiling water for 4–6 minutes until heated through. If raw, boil 6–8 minutes until shells turn bright and meat is opaque. Remove and drain.

Make garlic butter

While the seafood cooks, melt 6 tbsp unsalted butter in a small saucepan over low heat. Add 3 minced garlic cloves and cook gently 1–2 minutes until fragrant (do not brown). Stir in 1 tbsp lemon juice, 1 tbsp chopped parsley, 1/4 tsp cayenne and 1/4 tsp salt. Keep warm over the lowest heat or transfer to a heatproof bowl.

Optional flavored butter

For extra kick, stir in an additional 1/2 tsp Old Bay or a few drops hot sauce to taste.

Finish corn and potatoes

If potatoes and corn were cooked with the seafood, check tenderness (potatoes fork-tender, corn cooked through). Remove and keep warm.

Break and plate seafood

Transfer cooked seafood to a large platter. For whole crab or lobster, crack claws and knuckles with a mallet or shellcracker and split body if desired for easier serving. For snow crab legs, cut clusters into individual legs with kitchen shears. Arrange with lemon wedges, corn, potatoes and bread.

Serve

Serve immediately with warm garlic butter, extra lemon wedges, and optional sides. Provide shell crackers, picks, napkins and a bowl for shells. Leftovers can be refrigerated in an airtight container up to 2 days.