Seafood Boil

Servings: servings

Calories: 557cal

Add 12 cups of water to a large stock pot and bring to a rolling boil.
Add lemon wedges, garlic salt, and Old Bay. Whisk to combine.
Add potatoes, allow to cook for 4-5 minutes.
Add crab legs and cook 3 minutes.
Add corn, mussels, and lobster. Cook 3 minutes more.
Add andouille sausage and shrimp. Stir everything together and turn off heat. Allow to sit for 3-4 minutes.
Drain pot, reserving 1 1/2 cups of the broth.
Add 1 tablespoon butter to the hot reserved broth and allow butter to melt.
Serve seafood boil with buttered broth.

5 from 6 votes

Baby Yukon Gold potatoes are sold in small bags that weigh 24 ounces (1 pound 8 ounces) in the produce department of your grocery store.
You can add-in or substitute out the seafood to your liking. Make note of the cook times for the individual ingredients you decide to add, as they may need more or less time in the pot compared to the others.
Baby Yukon Gold potatoes are sold in small bags that weigh 24 ounces (1 pound 8 ounces) in the produce department of your grocery store. You can substitute with baby red potatoes if desired.
Another popular addition is onion, which can be added to the boil when you toss the potatoes in.
You can use frozen seafood in this seafood boil if needed. If you are using any pre-cooked seafood in this dish, add it in towards the end as it won't need long to simply warm up in the pot. Seafood cooks very quickly, especially in a pot of boiling water so keeping note of the time that you add ingredients is important here, that way you don't end up with rubbery or tough meat.
Store any leftovers with an air-tight lid kept in the refrigerator for 2-3 days.
It’s best to serve the seafood boil immediately. Have some ramekins handy to add buttered broth to for individual servings.

Course: Dinner

Cuisine: American

Prep Time5

Cook Time15

Total Time20