A summer seafood boil is a flavorful, laid-back feast perfect for gathering with friends and enjoying the season’s best catch.
Summer Seafood Boil
Ingredients:
- 4 quarts water
- 1 bottle (12 oz) beer (optional, for flavor)
- ½ cup Old Bay seasoning (or Cajun seasoning)
- 2 tablespoons salt
- 1 tablespoon black peppercorns
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 4 bay leaves
Vegetables:
- 1½ lbs baby potatoes (Yukon gold or red), halved if large
- 4 ears corn, husked and cut into thirds
- 1 large onion, quartered
- 1–2 sticks unsalted butter (for tossing or dipping)
Seafood & Sausage (choose your mix — aim for 4–5 lbs total):
- 1½ lbs large shrimp, shell-on preferred
- 1 lb Dungeness or show crab clusters (or king crab legs)
- 1 lb mussels or clams, cleaned
- 1–2 lbs lobster tails (cut in half) or crawfish
- 1–2 lbs smoked sausage (like andouille), sliced into 2-inch pieces
Instructions:
- Prepare the boil
In a large stockpot (at least 12 quarts), bring water, beer, Old Bay, salt, peppercorns, lemon halves, garlic, and bay leaves to a boil.
- Add in stages once boiling:
- Add potatoes and onions → boil 10 minutes
- Add corn and sausage → boil 5–7 more minutes
- Add crab/lobster tails → boil 5 minutes
- Add clams/mussels → boil 5 minutes or until they open
- Add shrimp → boil just 2–3 minutes until pink and curled
💡 If using crawfish or multiple crab varieties, add them in the middle of the boil depending on size (crawfish ~5 mins, large crab legs ~8 mins).
- Drain and toss
Using a slotted spoon or strainer, transfer the boil to a large tray or sheet pan. Toss with melted butter, extra Old Bay, and a squeeze of fresh lemon juice.
🍽 Serving Ideas
On the Table:
- Serve straight on a newspaper-covered table for casual fun, or arrange in large platters.
- Add garlic butter or spicy Cajun butter for dipping.
Sides (optional):
- Crusty French bread or cornbread
- Coleslaw or watermelon salad
- Hot sauce, lemon wedges, and cocktail sauce
Serves: 6–8
Prep Time: 30 mins
Cook Time: 40–50 mins
