Ingredients:
- 5 clusters Snow crab legs, washed thoroughly
- 1 pound Shrimp, deveined, tail on
- 1 pound Andouille sausage, cut into thick slices
- 6 Corn on the cob
- 6 Baby red potatoes
Seasonings for Boiling Seafood:
- 5 tablespoons Old Bay seasoning
- 1 whole Lemon, juiced
- 3 Bay leaves
Seafood Boil Sauce:
- 3 tablespoons Garlic, diced
- 1 whole Onion, diced
- 1 Lemon, juiced
- 4 sticks Butter
- 1/4 cup Olive oil
- 2 cups Chicken broth, optional
- 1-2 dashes Tabasco sauce
Seasoning for Sauce (Adjust the Level of Spiciness to Your Liking):
- 3 tablespoons Old Bay seasoning
- 3 tablespoons Paprika
- 1 tablespoon Cayenne pepper
- 1 tablespoon Red pepper flakes
- 1 tablespoon Lemon pepper seasoning, optional
Instructions:
- Prepare the Boil:
- Fill a large stockpot with water, leaving room at the top for the seafood. Add Old Bay seasoning, lemon juice, and bay leaves. Bring to a light boil.
- Cook the Seafood and Veggies:
- Add the crab legs, sausage, and corn to the boiling water. Cover with a lid and boil for 15 minutes.
- Add the shrimp and boil for an additional 5 minutes or until the shrimp turn pink. Be careful not to overcook.
- Drain and Serve:
- Drain the water and remove the bay leaves. Transfer the boiled seafood and veggies to a serving dish or leave them in the stockpot.
- Make the Garlic Butter Sauce:
- In a skillet over medium heat, melt one stick of butter with the olive oil. Sauté the onions until translucent.
- Add the garlic and sauté for another 30 seconds, stirring constantly to prevent burning.
- Stir in the lemon juice and all the seasoning, adjusting the cayenne and red pepper flakes to your desired level of spiciness.
- Add the remaining 3 sticks of butter and simmer until melted, stirring constantly.
- If using, gently stir in the chicken broth.
- Finish and Enjoy:
- Pour the delicious garlic butter sauce over the seafood and veggies. Alternatively, reserve some sauce on the side for dipping.
- Enjoy your mouth-watering garlic butter seafood boil!