Old Bay Crab Boil
On January 22, 2025
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Overflowing with crab legs, jumbo shrimp, and more seafood, this Crab Boil with Old Bay seasoning makes the perfect platter for a big crowd.
Crab Boil with Old Bay Seasoning
A crab boil isn’t just dinner, it’s a celebration of seafood flavor. Picture a table brimming with plump, seasoned crab, savory sausage, and perfectly cooked veggies, all mingling with the irresistible scent of Old Bay seasoning. Whether you’re firing up the grill for a backyard BBQ or planning a festive holiday spread, this crab boil is the perfect way to bring everyone together for an unforgettable meal. My Old Bay Crab Boil amps up the tradition with bold spices and fresh ingredients, plus a few fun twists. Let’s get stared, so you can turn your next gathering into something truly memorable.
What is a crab boil?
A crab boil is a seafood classic in coastal areas and the south, that transforms simple ingredients into a communal feast. Traditionally, crab boils feature a mix of seafood, sausage, corn, and potatoes boiled in a spiced broth and served straight onto a newspaper-covered table. It’s fun, messy, and absolutely delicious.
What’s in a crab boil?
For this feast, I’m using all the classic ingredients that make a crab boil special. The star of the show is, of course, the seafood, but what really sets this boil apart is how these ocean favorites mingle with spicy sausage and hearty veggies. Here’s everything you’ll need:
- 2 pounds crab legs
- 2 pounds unpeeled raw jumbo shrimp
- 24 ounces clams or mussels (washed)
- 1 medium yellow onion (peeled and quartered)
- 2 cloves garlic (cut in half)
- 1 pound andouille sausage (cut into 3 inch pieces)
- 1 pound baby red potatoes (cut in half)
- 3 ears corn (cut into 3-4 inch pieces)
- 3 Tablespoons olive oil
- 4 quarts water
- ½ cup plus 1 Tablespoon Old Bay Seasoning
I wanted to help you create a classic crab boil with this recipe, but don’t be afraid to customize based on what’s fresh and available. You can swap in different shellfish like crawfish or lobster tails, add more vegetables, or anything else you enjoy in a seafood boil. The key is maintaining a good balance of seafood, vegetables, and sausage so everything can soak up that incredible Old Bay-seasoned broth.
Homemade Old Bay Seasoning
Old Bay Seasoning is a staple for any seafood lover, so I had to use it for my crab boil. Its mix of celery salt, paprika, and warm spices complements the natural sweetness of seafood perfectly. While store-bought Old Bay is convenient, making your own allows you to adjust the flavors to your liking. Here’s my go-to blend:
- 1 Tablespoon celery salt
- 1 Tablespoon smoked paprika
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground bay leaves (1-2 bay leaves)
- ¼ teaspoon white pepper
- ¼ teaspoon ground mustard powder
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
If you want to learn more about what makes Old Bay so perfect for seafood, check out my recipe for Homemade Old Bay Seasoning My Cajun Seasoning also makes a great option if you want a different flavor profile with more heat and deeper, earthier notes.
Seafood Boil Sauce
No seafood boil is complete without a rich, buttery dipping sauce. This version takes the classic butter up a notch by incorporating some of the flavorful cooking liquid and an extra hit of Old Bay:
- 4 Tablespoons salted butter (melted)
- 1 Tablespoon fresh parsley (minced)
- 1 teaspoon Old Bay Seasoning
- 1 lemon (for juice)
- hot sauce (to taste)
To make the sauce, simply combine the ingredients in a small bowl. The butter brings richness, while the lemon and hot sauce add a tangy, spicy finish. This sauce can be used as a dip as well as a drizzle for your seafood and vegetables.
How to Make a Crab Boil
Creating the perfect seafood boil is all about timing and layering flavors. Follow these easy steps, and you’ll be a true crab boil master in no time:
- Boil the potatoes. I highly recommend using a cooker pot, so you can drain right into your pot. If you don’t have one, you can use a colander later. As the seasoned water comes to a boil, the signature aroma of Old Bay will let you know when to move forward. Add the halved potatoes, letting them soften and release their starchy goodness into the broth.
- Add vegetables and sausage. Toss in the corn and onions, which bring natural sweetness to the mix. The andouille sausage adds a smoky, spicy depth, enhancing the broth as it simmers together.
- Cook the seafood. Start with the crab legs, releasing some briny flavor into the liquid. Add the clams or mussels next, cooking until they open (discard any that don’t). Finally, toss in the shrimp, which will turn pink as they soak up all the flavorful juices.
- Drain the boil. Use a large colander to drain the ingredients (if you aren’t using a cooker pot), reserving a bit of the cooking liquid for the sauce. The vibrant seafood, golden corn, and tender potatoes look as incredible as they smell.
- Prepare the sauce. Mix the reserved liquid with melted butter, parsley, Old Bay, lemon juice, and hot sauce for a dipping sauce that complements every bite.
- Serve and enjoy. Lay out some butcher paper or newspaper, then pour the feast directly onto the table. Gather your guests so you can enjoy the communal experience of sharing this incredible meal create unforgettable memories.
Storing Leftover Crab Boil
While your crab boil is best when fresh, you can store any leftovers to enjoy again later. Simply place any remaining of your boil in an airtight container, then store in your refrigerator. It will stay good when kept this way for up to 2 days. To reheat, steam gently or warm in a low oven just until heated through (about 10-15 minutes at 250 degrees F). Avoid microwaving if possible, as this can make the seafood tough and rubbery. The sauce can be stored separately and reheated gently in the oven or on the stovetop.
Even More Seafood Recipes
If your family is hooked on this crab boil, wait until you see what else I have in store for you. Your Recipe Library has plenty of seafood recipes, for both the smoker and the grill, so you’re sure to find something everyone will love. You can also find all of my over 700 recipes in the Hey Grill Hey App , but for now, here are some of my favorites to try next:
Easy Seafood Boil Recipe
Chow down on this Old Bay Crab Boil with the people you love, then make sure you give the recipe a 5-star rating and tell me about your experience in the comments. If you want to be the first to know when delicious new recipes like this become available, get expert BBQ tips, and join in on all the Backyard fun, don’t forget to follow my social media channels. You can find me on Instagram, Facebook, and my YouTube channel, if you need a little help becoming a Backyard BBQ Hero.
Old Bay Crab Boil
Ingredients
- 2 pounds king crab legs
- 2 pounds 21/25 (jumbo) shrimp raw
- 24 ounces clams or mussels, washed
- 1 pound andouille sausage cut into 3-inch pieces
- 1 pound baby red potatoes cut in half
- 3 ears corn cut into 3 or 4-inch pieces
- 1 yellow onion peeled and quartered
- 2 cloves garlic cut in half
- 4 quarts water
- 3 Tablespoons olive oil
- ½ cup Old Bay Seasoning plus 1 Tablespoon
Seafood Dipping Sauce
- 4 Tablespoons salted butter melted
- 1 Tablespoon fresh parsley minced
- 1 teaspoon Old Bay Seasoning
- 1 lemon for juice
- hot sauce to taste
Instructions
- Boil the potatoes. In a large stockpot, bring the 4 quarts of water to a boil. Add the olive oil and Old Bay seasoning, then stir to combine. Next, add in the halved or quartered potatoes to the pot. The potatoes need the longest time to boil, so you want to get them in early. Allow your potatoes to boil for 1-12 minutes, then continue to the next step.1 pound baby red potatoes, 4 quarts water, ½ cup Old Bay Seasoning, 3 Tablespoons olive oil
- Add vegetables and sausage. Once the potatoes have softened slightly, add the corn pieces and quartered onion to the pot. Let these cook for 5 minutes, then add the andouille sausage and garlic. Cook everything together for another 2 minutes to let the sausage heat through and release its flavors into the broth.1 pound andouille sausage, 3 ears corn, 1 yellow onion, 2 cloves garlic
- Cook the seafood. Start with the crab legs, cooking them for 3-4 minutes. Then add the clams or mussels and cook for 2-3 minutes until they open up (discard any that don't open). Finally, add the shrimp and cook for just 2-3 minutes until they turn pink – be careful not to overcook them or they'll become rubbery.2 pounds king crab legs, 2 pounds 21/25 (jumbo) shrimp, 24 ounces clams
- Drain the boil. Using a large colander, drain the seafood boil, reserving ¼ cup of the cooking liquid for the sauce.
- Prepare the sauce. In a small bowl, combine the melted butter, minced parsley, Old Bay seasoning, fresh lemon juice, reserved cooking liquid, and hot sauce to taste. Stir well to combine all ingredients.4 Tablespoons salted butter, 1 Tablespoon fresh parsley, 1 teaspoon Old Bay Seasoning, 1 lemon, hot sauce
- Serve and enjoy. For a traditional presentation, spread some butcher paper or newspaper across your table and pour the seafood boil directly onto the surface. Serve with plenty of fresh lemon wedges, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
