Best 8 Seafood Boil Recipes

OLD BAY® SEAFOOD BOIL

Steps:

• Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
• Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
• Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.

SEAFOOD BOIL

Steps:

• Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add salt, shellfish boil, sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking.
• Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat.
• Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.

SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT

Steps:

• In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
• When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
• Strain into a large pot or bowl set aside and cover.
• If needed add more beer or water into the cooking liquid.
• Add lobster into pot and cook for 5 minutes.
• Add clams for 1 minute add shrimp for 3-4 minutes, toss.
• Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
• Open a lobster-- To open a boiled or steamed lobster.
• Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
• Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
• Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
• Draw back flesh on upper end and pull off intestinal cord.
• Break edge of large claws and remove meat.
• Enjoy!
• For the Crab--.
• Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
• Pry off the crabs "apron," the small flap on the underside, and discard it.
• Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
• Remove the gills (NOT EDIBLE) from each side and discard.
• The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
• The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
• Snap crab body in half.
• The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
• To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
• Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
• Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.

ONE POT SEAFOOD BOIL

Steps:

• In a large pot (5 qt) over medium heat saute onion in olive oil until light brown.
• add garlic, pepper flakes, pepper and salt, continue to saute for a few more minutes.
• Add wine and cook until reduced by half (about 20 to 30 minutes).
• Add broth.
• From this point cover tightly.
• Add potatoes and sausage, cook 10 minutes.
• Add corn and herbs, continue to cook until corn is tender but crunchy.
• Add seafood, starting with the items that take longest to cook.
• Serve immediately in large bowls.
• Serve with day or two old crusty bread (French etc.). You'll want to mop up all the juice.

SHEET PAN SEAFOOD BOIL

Steps:

• Remove grit from clams by soaking in salt water for 20 minutes. Repeat this step twice. Scrub shells clean.
• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a medium saucepan over low heat with garlic, Cajun seasoning, seafood seasoning, and cayenne until garlic is fragrant, 1 to 2 minutes. Remove from heat.
• Place clams, shrimp, crab, and lobster on a sheet pan. Add sausage and corn. Pour seasoned butter over and mix to ensure all is covered.
• Bake in the preheated oven until shrimp just turns opaque, clams open, and sausage is browned, 25 to 30 minutes.

SEAFOOD BOIL WITH CORN, POTATOES AND SAUSAGE RECIPE - (4.4/5)

Steps:

• 1. In a large pot bring 6 quarts of water to a boil. 2. When water is at a full boil reduce heat add crab boil seasoning, Old bay seasoning, fennel seeds, peppercorns, red pepper flakes, salt and lemons. (I put the fennel seeds, peppercorns and pepper flakes in a tea leaf strainer). 3. Return to a boil, add potatoes, onions and sausage boil for ten minutes. 4. Add corn boil for 5 minutes, add clams and shrimp boil for 5 more minutes. 5. Remove with slotted spoon to large pasta bowl, sprinkle with creole seasoning, (as much as you like) toss and enjoy.

GRILLED CAJUN SEAFOOD BOIL

Steps:

• Heat a grill to about 375 degrees F.
• Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
• Arrange 4 (12x18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a clean work surface.
• Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
• Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
• Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.

PASCAGOULA SHRIMP BOIL WITH PEPPY SEAFOOD SAUCE

Steps:

• Tie the shrimp boil, onion, lemon and garlic in a piece of cheesecloth. Place water in large container. Add salt and bag of seasonings. Cover and bring to boiling point over a hot fire. Add shrimp and return to boiling point. Cover and cook 5 minutes or until shrimp are tender. Drain. Note: If shrimp is to be used for salad or cocktails, cook as above, remove from water, peel, devein, and chill. Peppy Seafood Sauce: Mix ingredients well. Serve with shrimp.