Old Bay Crab Boil

A crab boil including crab legs, corn cobs, lemon, and potatoes, poured onto butcher paper.

Overflowing with crab legs, jumbo shrimp, and more seafood, this Crab Boil with Old Bay seasoning makes the perfect platter for a big crowd.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Main Dish

Cuisine: Seafood

Keyword: Old Bay Crab Boil

Servings: people

Author: Susie Bulloch

Equipment

1 cooker pot

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 fresh 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 fresh 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!

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