Seafood Boil
Creamy, briny, and wildly comforting — this Seafood Boil is a crowd-pleasing feast that brings big flavor with minimal fuss.
Servings: 4 servings
Equipment
- Large Stockpot
- Colander
Ingredients
Seafood
- 2 pounds Shrimp, peeled and deveined Use medium to large shrimp for best results.
- 1 pound Crab legs, thawed if frozen
- 1 pound Clams, scrubbed and rinsed
Vegetables
- 4 small Potatoes, halved if large Leave whole if truly small.
- 2 ears Corn, husked and cut in halves
Seasoning
- 1/4 cup Old Bay seasoning
- 2 pieces Lemons, quartered for serving
- 1–2 tablespoons Salt to taste Adjust based on preference.
Water
- 6–8 quarts Water Enough to fill a large pot by about two-thirds.
Instructions
- Fill a large stockpot with water and add salt. Bring the water to a rolling boil over high heat.
- Add the potatoes to the boiling water first. Let them cook for about 10 minutes.
- Add the corn and the Old Bay seasoning to the pot. Stir gently and cook for an additional 5 minutes.
- Add the shrimp and crab legs, then nestle the clams into the pot. Cook until shrimp are opaque and clams open, about 3–5 minutes.
- Remove the pot from heat and drain the water. Transfer seafood, potatoes, and corn to a serving platter.
Notes
Serve hot with lemon wedges and extra Old Bay or melted butter on the side.