Classic Southern Seafood Boil
This show-stopping classic Southern seafood boil recipe combines juicy crab legs, plump shrimp, smoky sausage, corn, and tender potatoes in a boldly seasoned Old Bay broth — the ultimate crowd-pleasing one-pot feast at around 520 calories per serving.
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25m
6
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Ingredients
- 2 lbs snow crab legs, thawed if frozen
- 2 lbs large raw shrimp (16/20 count), shell-on and deveined
- 1 lb andouille or smoked kielbasa sausage, sliced into 1-inch rounds
- 1.5 lbs baby red potatoes, halved if large
- 4 ears fresh corn, husked and cut into thirds
- 1 large yellow onion, quartered
- 1 whole head of garlic, top sliced off to expose cloves
- 4 tablespoons Old Bay seasoning, plus more for serving
- 2 tablespoons Cajun seasoning
- 1 tablespoon smoked paprika
- 2 teaspoons crushed red pepper flakes (adjust to taste)
- 4 bay leaves
- 2 lemons, halved (plus extra wedges for serving)
- 1/2 cup (1 stick) unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh flat-leaf parsley, chopped
- 12 cups water (or enough to fill a large stockpot)
- Cocktail sauce and drawn butter for serving
Instructions
- 1
Prepare the Seasoned Boiling Broth
Fill a large stockpot (at least 12-quart capacity) with 12 cups of water. Add the Old Bay seasoning, Cajun seasoning, smoked paprika, crushed red pepper flakes, bay leaves, quartered onion, and the head of garlic. Squeeze the lemon halves into the water, then drop the squeezed halves in as well. Bring the mixture to a rolling boil over high heat, stirring to dissolve the seasonings. Allow the broth to boil for 5 minutes to infuse the flavors before adding any ingredients.
- 2
Boil the Potatoes
Once the broth is boiling and fragrant, add the baby red potatoes to the pot. Stir gently to coat in the seasoned broth. Cook the potatoes for 12–15 minutes, until they are just fork-tender but not falling apart. They will continue cooking slightly as other ingredients are added, so do not overcook at this stage.
- 3
Add the Sausage and Corn
Add the sliced andouille or kielbasa sausage and corn cob pieces to the pot. Stir everything together and return the broth to a boil. Cook for an additional 8–10 minutes, until the corn is bright yellow and tender and the sausage is heated through and beginning to absorb the seasoned broth.
- 4
Add the Crab Legs
Add the snow crab legs to the pot, pressing them gently into the broth. Since crab legs are pre-cooked, they only need to be heated through. Cook for 5–6 minutes, until the shells are bright red-orange and the meat inside is steaming hot. Avoid overcooking or the crab meat will become rubbery.
- 5
Add the Shrimp
Add the shell-on shrimp to the pot as the last protein, as they cook very quickly. Stir to submerge in the broth. Cook for 2–3 minutes only, until the shrimp turn pink and opaque and curl into a loose C-shape. Immediately remove the pot from the heat — do not overcook or the shrimp will become rubbery.
- 6
Make the Garlic Butter Dipping Sauce
While the seafood finishes cooking, prepare the garlic butter sauce. In a small saucepan over medium-low heat, melt the butter and add the minced garlic. Cook for 1–2 minutes until the garlic is fragrant and just lightly golden. Remove from heat, stir in fresh parsley, a pinch of Old Bay, and a squeeze of lemon juice. Transfer to a small serving bowl.
- 7
Drain and Serve
Using a large spider strainer or slotted spoon, transfer all of the seafood, sausage, corn, and potatoes to a large serving platter, sheet pan lined with newspaper, or directly onto a parchment-lined table for a traditional seafood boil experience. Discard the onion, garlic head, bay leaves, and lemon halves from the broth. Sprinkle the spread generously with additional Old Bay seasoning. Serve immediately with the garlic butter dipping sauce, cocktail sauce, drawn butter, and plenty of fresh lemon wedges on the side.
Chef's Tips
For the most authentic experience, spread newspaper or butcher paper directly on a picnic table and dump the boil right on top — it makes cleanup a breeze and creates a fun, communal atmosphere. If your crab legs are frozen, thaw them in the fridge overnight or under cold running water before boiling for even heating. Adjust the heat level by increasing or decreasing the red pepper flakes and Cajun seasoning. Leftover boil is delicious reheated in a skillet with a pat of butter. You can also swap snow crab for Dungeness crab, blue crab, or add clams and mussels in the last 5 minutes for a more luxurious spread.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this classic southern seafood boil
How long does it take to make Classic Southern Seafood Boil?
The listed total time is 1 hour 10 minutes. Prep time is 25 minutes and cooking time is 45 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Classic Southern Seafood Boil recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Classic Southern Seafood Boil recipe?
The listed difficulty level is medium.