Seafood Boil Recipes

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OLD BAY® SEAFOOD BOIL



Old Bay® Seafood Boil image

This is the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay® really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Mary's, cold beer, crusty bread, and plenty of napkins.

Provided by Brian Sapp

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h30m

Yield 14

Number Of Ingredients 14

4 lemons, halved
2 medium sweet onions (such as Vidalia®), quartered
4 serrano chiles, split in 1/2 lengthwise and seeds and membranes removed
2 bunches fresh thyme, tied with string
2 heads garlic, peeled and halved
1 ⅔ cups seafood seasoning (such as Old Bay®), or more to taste
6 teaspoons kosher salt, or more to taste
6 bay leaves
3 pounds medium red potatoes, cut in 1/2
5 (13 ounce) packages smoked kielbasa sausage, cut into 2-inch pieces
6 ears sweet corn, halved
30 littleneck clams, scrubbed
4 pounds jumbo shrimp, deveined, tail on
2 ½ pounds Alaskan king crab legs

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.

Nutrition Facts : Calories 737.9 calories, Carbohydrate 35.3 g, Cholesterol 323.6 mg, Fat 42.8 g, Fiber 5.3 g, Protein 52.8 g, SaturatedFat 19.4 g, Sodium 5130 mg, Sugar 5.4 g

SEAFOOD BOIL



Seafood Boil image

This seafood boil contains fresh shrimp, lobster, clams, crab, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that's perfect for feeding a crowd!

Provided by Sara Welch

Categories     Main

Time 30m

Number Of Ingredients 13

3 lemons (divided use)
1/2 cup Old Bay seasoning (plus more for garnish)
8 cloves garlic (smashed)
1 onion (peeled and cut into 6 pieces)
1 pound small Yukon gold potatoes (halved)
4 ears corn on the cob (cut into 3-4 inch pieces)
3 lobster tails
1 pound clams (scrubbed)
1 pound crab legs (pre-cooked)
1 pound smoked sausage (cut into 1 inch pieces, kielbasa or andouille are preferred)
1 pound shrimp (peeled and deveined (leave tails on))
3 tablespoons butter
2 tablespoons chopped parsley

Steps:

  • Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
  • Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
  • Add the potatoes to the pot and cook for 8 minutes.
  • Add the lobster tails and cook for 5 minutes.
  • Add the clams, crab, and corn, and cook for 5 minutes.
  • Add the shrimp and sausage and cook for 2-3 minutes.
  • Drain the seafood mixture from the pot, reserving 1 cup of the broth.
  • Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
  • Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

Nutrition Facts : Calories 479 kcal, Carbohydrate 36 g, Protein 45 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 450 mg, Sodium 1892 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

SEAFOOD BOIL



Seafood Boil image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 24

1/2 cup sea salt, preferably gray salt
2 bay leaves
1 (3-ounce) box crab boil spice (recommended: Zatarain's)
1/4 cup fennel seeds
2 tablespoons black peppercorns
1 tablespoon red pepper flakes
2 tablespoons coriander seeds
6 lemons, halved
4 medium artichokes (no need to trim)
8 small boiling potatoes
2 onions, unpeeled, ends removed
5 whole, unpeeled heads of garlic
1 cup dry wine
2 (1 1/2 pound) lobsters
1 dozen fresh clams
1 pound jumbo shrimp in the shell
Melted unsalted butter
Sea salt, preferably gray salt
Fennel Spice Rub, recipe follows
Hot pepper sauce
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Steps:

  • Bring 6 quarts of water to a boil in a large pot. When water is at a full boil, salt generously and then add bay leaves, crab boil seasoning, fennel seeds, peppercorns, red pepper flakes, coriander seeds, and lemons. Return to a boil, add artichokes, and cover. Boil for 10 minutes and then add potatoes and onions; reduce heat to a simmer and return the cover to the pot. Simmer for 5 minutes and then add garlic and wine. Simmer, covered, until artichokes, onions, and potatoes are tender; as they vegetables become tender, remove them to a serving platter (the potatoes should take about 20 to 30 minutes, and then artichokes and onions, about 30 to 40 minutes).
  • After you have removed all the vegetables, add the lobsters. Cook just until they begin to turn pink, about 3 minutes. Then add the clams; after 30 seconds, add shrimp. Cook until the shrimp turn pink and begin to curl and the clams open fully, about 5 minutes.
  • Cut the onions in half. Cut the artichokes in half and scoop out and discard the chokes.
  • Serve the shrimp, potatoes, onions, and artichokes with shallow bowls of melted butter, sea salt, and the Fennel Spice Rub for dipping, and with jars of hot sauce.
  • This is my favorite spice mixture. There is almost nothing it doesn't taste good on or in. Use it to make spice-encrusted pork ribs, chops, or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant; or add a teaspoon to lentil soup.
  • Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
  • Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

SEAFOOD BOIL



Seafood Boil image

An old recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table. When shrimp and crabs are done, cover picnic table with four to five layers of newspaper. Remove everything from pot, drain, and spread in center of table. Gather everyone around and enjoy the feast. When everyone has had their fill, gather up the leftovers (if there is any), put all the scraps in the center of the table, roll up the newspaper around them, and put them in the trash. Go wash the one pot and the cleanup is done. Have fun and enjoy.

Provided by Gary W. Brown

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 55m

Yield 15

Number Of Ingredients 9

1 pinch salt to taste
1 (8 fluid ounce) bottle liquid shrimp and crab boil seasoning
3 pounds kielbasa sausage, cut into 1 inch pieces
5 pounds new red potatoes
4 lemons, halved
1 tablespoon diced green chile pepper, or to taste
12 ears fresh corn
10 pounds medium shrimp - peeled and deveined
12 blue crabs, cleaned

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.

Nutrition Facts : Calories 780.1 calories, Carbohydrate 45.5 g, Cholesterol 520 mg, Fat 31 g, Fiber 5.3 g, Protein 78 g, SaturatedFat 9.5 g, Sodium 7352.4 mg, Sugar 5 g

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Top Asked Questions

What is the best way to cook seafood boil?
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.
What is the best way to make crab boil?
Add Old Bay or Cajun Seasoning to taste, and bring to a boil. 2. Add the onions, lemons, garlic, and simmer for about 10 minutes. 3. Add the potatoes and sausage, and simmer for about 10 minutes. 4. Add the corn cook for another 5 minutes. 5. Add the crab/shrimp/clams, bring back to a boil and cook for 5 minutes.
What are the ingredients in a seafood boil?
This seafood boil contains fresh shrimp, lobster, clams, crab, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that’s perfect for feeding a crowd!
How do you cook shrimp and shrimp boil?
Fill a large stockpot halfway with water and bring to a boil. Add the lemon halves, follow by the shrimp, crawfish, Manila clams and corns. Cover the stockpot and cook the seafood and corns until they turn red or cooked through, about 2 minutes. Drain the seafood and corns, discard the water and lemon. Set aside.

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