Garlic Butter Seafood Boil
A loaded seafood boil with king crab legs, shrimp, sausage, corn, and clams, all coated in rich garlic butter. Crack the crab by hand and dip the juicy meat into warm garlicky butter.
Equipment
- 1 | Large stockpot |
- 1 | Small saucepan | for garlic butter
- 1 | Colander |
- 1 | Large platter or table covering |
Ingredients
- 2 | lbs | king crab legs |
- 1 | lb | large shrimp | shell-on
- 1 | lb | smoked sausage | sliced
- 4 | ears | corn | cut into thirds
- 2 | cups | broccoli florets |
- 1 | lb | clams | scrubbed
- 1 | cup | unsalted butter |
- 8 | | garlic cloves | minced
- 2 | tbsp | Old Bay seasoning |
- 1 | tbsp | paprika |
- 1 | | lemon | cut into wedges
- 1 | | | fresh parsley | chopped
- 1 | | | salt | to taste
Instructions
- Rinse crab legs, shrimp, and clams; pat dry.
- Melt butter with minced garlic over low heat until fragrant.
- Bring a large pot of water to a boil and season with Old Bay, paprika, and salt.
- Add corn and sausage; cook for 5 minutes.
- Add crab legs, shrimp, clams, and broccoli; cook until shrimp are pink and clams open.
- Drain and spread everything on a large platter.
- Pour warm garlic butter over the seafood and toss gently.
- Garnish with parsley and lemon; serve with extra garlic butter for dipping.
Notes
Best enjoyed immediately while hot and the butter is warm.
Leftover seafood can be refrigerated up to 2 days and reheated gently.
Thaw frozen crab legs overnight in the fridge before using.
Discard any clams that do not open during cooking.
Leftover seafood can be refrigerated up to 2 days and reheated gently.
Thaw frozen crab legs overnight in the fridge before using.
Discard any clams that do not open during cooking.