Seafood boils, a communal meal tradition including seafood prepared in a large pot with seasonings, evolved in the Southern United States, particularly in the Gulf coastal regions and the Carolinas, heavily influenced by Cajun and Creole cultures. The practice also has roots in Native American and African American culinary traditions.

The seafood boil is laden with crab, shrimp, and clams and must be the tastiest way to eat seafood. In this post, we prepare a seafood boil recipe for you. Enjoy the summer or on Independence Day when you have time to relax with friends and family!

Ingredients

2 pounds large shrimp, peeled and deveined

2 pounds crab legs (snow or king crab)

30 littleneck clams, scrubbed

2 pounds small red potatoes, halved

4 ears corn, cut into halves or thirds

1 pound smoked sausage, cut into 2-inch pieces

1/2 cup Old Bay seasoning (or seafood boil seasoning)

1/4 cup lemon juice (about 2 lemons)

4 cloves garlic, smashed

2 tablespoons unsalted butter

2 tablespoons olive oil

Salt to taste

1 tablespoon cayenne pepper (optional, for extra heat)

Water (enough to cover the ingredients)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Directions

Step 1. Prep the Pot:

Fill your stainless steel pot with enough water to cover all the ingredients. Add salt, garlic, lemon juice, and Old Bay seasoning. Bring to a boil over medium-high heat.

Step 2. Cook the Potatoes:

Once the water is boiling, add the red potatoes. Cook for about 10-12 minutes, or until they start to soften but are still firm when pierced with a fork.

Step 3. Add the Corn and Sausage:

Add the corn and sausage to the pot. Continue to boil for another 10 minutes, so everything gets well-seasoned and the corn is tender.

Step 4. Add the Crab Legs and Clams:

Add the crab legs and clams to the pot and cook for about 8-10 minutes, ensuring the crab is fully heated and the seasoning infuses the meat.

Step 5. Cook the Shrimp:

Lastly, add the shrimp and cook for another 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.

Step 6. Drain and Serve:

Once everything is cooked, carefully drain the contents into a colander. Then, transfer everything to a large serving tray or newspaper-covered table for a fun, messy feast!

Step 7. Add Butter and Garnish:

In a separate small pan, melt the butter with a little olive oil. Pour the melted butter over the seafood boil. Sprinkle with freshly chopped parsley and lemon wedges.

Step 8. Serve:

Serve hot with extra lemon wedges and some cocktail sauce on the side.

Cooking Notes

l If using frozen seafood, you may need to boil it for more than 10 minutes.

l This dish will require a large stock pot, at least 20-30 quarts. The AOSION 24 Quart Stainless Steel Stock Pot is highly recommended. It's made of superior, non-toxic and food-grade stainless steel. The upgraded thickness and reinforced handles prevent the cooking pots from warping during operation. Perfect for making large quantities of soups, stews and stock.

l Not to overcook your shrimp. If your shrimp appear to be cooking faster than the rest of the ingredients, remove them from the pot.

l Use as many fresh ingredients as possible! Buy them the day you plan to cook. Fresh ingredients are essential for preparing a tasty seafood boil.