Save Seafood Boil with Crab, Shrimp & Sausage. A festive, flavor-packed Southern-style seafood boil with juicy crab legs, plump shrimp, spicy sausage, potatoes, and corn, all tossed in aromatic Cajun spices. Perfect for sharing! Preparation Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes Category: Main Dish Difficulty: Medium Cuisine: American (Southern/Cajun) Yield: 6 servings Diet: Pescatarian (contains shellfish and sausage)
I first made this seafood boil for a backyard gathering and it vanished in minutes—now it’s my go-to for summer parties.
Ingredients
- Seafood: 2 lbs (900 g) snow crab legs, cleaned, 1.5 lbs (680 g) large shrimp, shell-on, deveined
- Meats: 1 lb (450 g) andouille sausage or smoked sausage, sliced into 1-inch pieces
- Vegetables: 1.5 lbs (680 g) baby potatoes, halved, 4 ears corn, cut into thirds, 1 large onion, quartered, 1 lemon, sliced
- Aromatics & Spices: 4 cloves garlic, smashed, 1/4 cup (35 g) Old Bay or Cajun seasoning, 2 tsp smoked paprika, 2 tsp salt, 1 tsp black pepper, 1 tsp cayenne pepper (optional, for heat)
- Liquids: 8 cups (2 L) water, 1 bottle (12 oz/355 ml) light beer (optional)
- For Serving: 1/2 cup (115 g) unsalted butter, melted, 2 tbsp fresh parsley, chopped, Lemon wedges
Instructions
- Boil the Base:
- Fill a large stockpot with 8 cups water and beer (if using). Add Old Bay/Cajun seasoning, smoked paprika, salt, black pepper, cayenne, garlic, onion, and lemon slices. Bring to a rolling boil over high heat.
- Add the Potatoes:
- Add potatoes; boil for 10 minutes.
- Add Corn and Sausage:
- Add corn and sausage; boil for 7 minutes.
- Add the Crab:
- Add crab legs; boil for 5 minutes.
- Add the Shrimp:
- Add shrimp; boil just until pink and cooked through, about 2–3 minutes.
- Drain and Serve:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics. Transfer everything to a large platter or cover a table with parchment and pile the boil on top. Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Save Whether it’s a birthday or a casual weekend, this spread turns any table into a celebration.
Notes
- Serve with crusty bread to soak up juices.
- Pairs well with a crisp lager or chilled white wine.
Required Tools
- Large stockpot (8-quart or larger)
- Colander
- Tongs
- Large serving platter or parchment paper
Allergen Information
- Contains shellfish (crab, shrimp) and possibly gluten (sausage, beer).
- Contains dairy (butter).
- May contain traces of soy or wheat in sausage—check labels if needed.
Nutritional Information (per serving)
Calories: 620, Total Fat: 27 g, Carbohydrates: 48 g, Protein: 46 g
Save Set out a simple sauce of melted butter and lemon, and let everyone dig in.
Recipe Guide
- → What seafood works best for this boil?
Snow crab legs and large shrimp are ideal for their texture and flavor, but you can add mussels or clams for variety.
- → Can I make it less spicy?
Yes, simply reduce or skip the cayenne pepper and use a mild Cajun seasoning blend for softer heat.
- → Is sausage necessary in the boil?
Sausage adds savory depth and spice, but you can replace with another smoked sausage, kielbasa, or omit for a lighter dish.
- → What sides complement this meal?
Crusty bread for soaking up juices, a green salad, and fresh lemon wedges make pleasing accompaniments.
- → How should leftovers be stored?
Refrigerate leftover seafood, sausage and vegetables in airtight containers, and enjoy within two days for best taste.
- → Which drinks pair well?
A crisp lager or chilled white wine balances out the spices and seafood nicely.