Seafood Boil

• servings: 4 servings

Ingredients

Proteins

• 1 lb shrimp (shell-on or peeled, raw)

• 1 lb crab legs (precooked)

• ½ lb mussel meat (pre-cooked, shelled)

Vegetables & Add-ons

• 1 large sweet yellow onion, quartered

• 4 ears corn, halved

• 1½ lbs baby potatoes

• 2 lemons, juiced (plus extra wedges for serving)

• 2½ heads garlic, minced

• 2 sticks unsalted butter

Seasonings

• 2 TBSP + 2 TSP paprika

• 1 TBSP Old Bay seasoning

• 1 TBSP Cajun seasoning

• 1½ TBSP lemon pepper

• 1 TBSP cayenne pepper (reduce to ½ TBSP for medium heat)

• 2 TBSP sugar

• Salt to taste (start with 1 tsp and adjust if needed)

Directions

1. Prep the Add-Ins

• Halve corn cobs.

• Quarter the onion (no need to peel thoroughly).

• Rinse and scrub crab legs if needed.

• Rinse mussel meat and pat dry (optional).

2. Boil the Veggies & Crab Legs

In a large stockpot:

• Fill pot with water, salt generously, and add the quartered onion.

• Bring to a boil, then add baby potatoes. Boil for 10–12 minutes.

• Add corn, boil 5 minutes.

• Add crab legs, boil another 5 minutes.

• Drain everything and set aside in a large bowl or tray. You can discard the onion or mash some into the sauce later.

3. Make the Garlic Butter Sauce

In a large skillet or wok:

• Melt 2 sticks butter over medium heat.

• Add minced garlic and all dry seasonings. Sauté until fragrant, ~2 minutes.

• Add raw shrimp and cook 2–3 minutes, or until pink and just cooked.

• Add pre-cooked mussel meat and stir gently for 30–60 seconds to warm through.

• Stir in the juice of 2 lemons, remove from heat.

4. Combine & Finish

• Add the boiled potatoes, corn, and crab legs into the pan with the garlic butter, shrimp, and mussels.

• Gently toss everything together to coat in the sauce.

• Cover and simmer 1–2 minutes to fully warm and infuse flavors.