Seafood Crab Boil

Irma | mycreativekneads
by Irma | mycreativekneads
10 Servings
1 hr 15 min

One of the reasons I love summer weather is because of this dish, a good seafood crab boil. I typically make this during summer and fall seasons and my family love it. This is a great dish especially if you’re planning on feeding a lot of people. It also makes the seafood stretch, everything gets cooked in the same pot, it’s loaded with lots of flavor and it’s always fun to eat. Sometimes, after it’s finished cooking, I dig into the pot, grab all the seafood and ingredients and plate it, no, not really plate it, more like throw it over butcher block paper in the center of the table and let everyone dig in. It makes for a fun way to enjoy the food and clean up afterwards is much easier because all you need to do is roll up the shells in the paper and dispose of it. I also tend to use the broth as a dipping sauce for the bread. This is always a great hit, doesn’t require side dishes except for garlic bread because the sides are cooked with the seafood.

This recipe contains shrimp, crab legs, claws, crawdads/crawfish, clams, baby octopus (opt.), onions, potatoes, and corn on the cob. The seafood sometimes varies depending on availability but I can tell you, it’s always yummy!

Everything is then steamed/boiled in a huge pot with lots of garlic, smoked paprika, black pepper, parsley, old bay seasoning, lots of butter, water, lemon juice, and some white wine. I don’t cover the seafood with lots of fluid because I think it makes the seafood a little too mushy for my family’s liking. I add enough to steam the ingredients and enough so that it doesn’t evaporate during the cooking process. Make sure to keep an eye on the liquid. Now come on, doesn’t that sound wonderful? You can never go wrong with a good seafood crab boil and it’s a guarantee that people will be returning for more.

This seriously is a delicious meal if you are into seafood! If you’d like to see more of what I cook, please visit me at

Alright, enough said, let’s get cooking!

Hand mixing!
A big pot with lots of yummy ingredients

Don’t skimp on the butter, more is better especially if you’re dipping your bread in the broth.

White wine is devine
Recipe details
  • 10  Servings
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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  • 1.5 lbs clams, washed and scrubbed
  • 1.5 lbs crab claws, washed and scrubbed
  • 1.5 lbs crawfish, washed and scrubbed
  • 2 lbs large shrimp washed and deveined
  • 1.5 lbs baby octopus (opt.)
  • 2 lbs crab legs or more
  • 1.5 lbs spicy smoked sausage, cut into 2 inch pieces
  • 3 large onions cut into 6 to 8 pieces
  • 1.5 lbs baby medley potatoes, halved
  • 8 corn on cob, cut into thirds
  • 2 sticks of sliced butter or more
  • 5 lemons, juiced & save 1 for garnish wedges
  • 1.5 cups white wine
  • 3/4 cup old bay seasoning
  • 1/2 cup dried parsley
  • 1/2 cup smoked or plain paprika
  • 1/8 cup cracked black pepper
  • 3 to 4 cups of water
  • 1/4 cup olive oil
  • Fresh chopped parsley for garnish
  • 1 to 1.5 heads of garlic, peeled and smashed

Wash all your ingredients.
Cut all ingredients to sizes listed on list of ingredients.
Using a large pot, add the water, wine and then add the crab legs, clams, crab claws, crawfish, potatoes, cut onions, smashed garlic, into the large cooking pot.
Add seasonings over the seafood and potatoes; dried parsley, paprika, black pepper, old bay seasoning, olive oil, and squeeze the juice from 4 of the lemons over the seafood. After you’ve added the juice, cut the lemons in half and leave them in the pot. With your hands mix all the seasoning to ensure you coat all the seafood, potatoes, and onions. Then slice the butter over the top of the seafood and cook for approximately 30 min. If potatoes are small it may take less time.
In a separate bowl add the deveined shrimp and season with old bay seasoning. Once the potatoes are tender, add the shrimp to the pot and cook for up to 8 minutes until the shrimp have turned pink.
Add the corn on the cob during the last 3 to 5 minutes before the shrimp is fully cooked.
Remove the cooked seafood boil, serve into a bowl or place over butcher block paper on a table. Garnish with lemon wedges, fresh chopped parsley and additional old bay seasoning if needed. Pour some of the broth into bowls and use as a dipping sauce for garlic bread. Enjoy!
  • Use only butter not margarine.
  • I use baby potatoes, they cook fast but I’ve also used large potatoes too and cut them into approximately 2 inch chunks.
  • I always add the corn on the cob at the last 5 to 10 minutes of cooking because we like our corn crunchy.
  • After I squeeze the lemon juice, I throw in the lemon peels for added flavor and it looks good too 😉
  • I use Teton spicy sausage but Kielbasa or andouille sausage works just as well.
  • It’s best to use a large steamer pot with basket but if you don’t have one, you can cook it in a regular pot just make sure you have enough fluid to cook the seafood and to ensure it doesn’t stick to the bottom of the pot.
Irma | mycreativekneads
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