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Close-up of seafood boil recipe showing crab legs, shrimp, and corn in Cajun garlic butter sauce — seafood boil recipe
Abdul Rehman

Seafood Boil Recipe with Garlic Butter Sauce

A full seafood boil recipe with crab legs, shrimp, corn, and baby red potatoes, all tossed in a Cajun garlic butter sauce made from scratch. Cooked in one pot and served family-style, this is a proper seafood boil you can make at home any night of the week.
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Prep Time 15 minutes
Cook Time 40 minutes
5 minutes
Total Time 1 hour
Servings: 6
Course: Main
Cuisine: American (Cajun-Creole)
Calories: 610
Ingredients Method

Ingredients
  

For the Boil
  • 1.5 kg (3.3 lbs) king crab legs, split
  • 700 g (1.5 lbs) large shrimp (21/25 count), shell-on and deveined
  • 4 ears of corn, each cut into 3 pieces
  • 500 g (1.1 lbs) baby red potatoes, halved
  • 300 g (10.5 oz) halal beef or chicken sausage, sliced into 2 cm rounds
  • 4 litres water
  • 3 tablespoons Old Bay seasoning
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 whole head of garlic, halved horizontally
  • 2 lemons, halved and squeezed into the pot (add halves in)
  • 2 tablespoons salt
  • 2 bay leaves
For the Cajun Garlic Butter Sauce
  • 200 g (7 oz) unsalted butter
  • 10 garlic cloves, finely minced
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, finely chopped
  • Salt to taste

Method
 

  1. Bring 4 litres of water to a rolling boil in a large stockpot. Add Old Bay, Cajun seasoning, smoked paprika, cayenne, garlic head, squeezed lemon halves, salt, and bay leaves. Stir to combine.
  2. Add halved baby red potatoes. Cook 12 minutes until nearly tender when tested with a fork.
  3. Add corn pieces and sausage slices. Cook 5 minutes until corn is bright yellow and tender.
  4. Add crab legs. Cook 5 to 7 minutes until shells are hot throughout and meat is warmed.
  5. Add shrimp. Cook 2 to 3 minutes until shells turn pink-orange and flesh curls into a loose C-shape. Internal temperature should reach 63°C (145°F).
  6. While shrimp cook, melt butter in a saucepan over medium-low heat. Cook minced garlic 2 minutes until fragrant. Add remaining sauce spices, stir 30 seconds, remove from heat, stir in lemon juice and parsley.
  7. Drain the pot. Transfer everything to a large bowl or lined table. Pour butter sauce over and toss to coat. Rest 5 minutes before serving.