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Easy Crab and Shrimp Boil

Crab and shrimp boil cooks baby red potatoes, andouille, corn, snow crab, and shrimp in a seasoned pot of water. Serve it on a platter with lemon wedges for a hearty seafood dinner.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 6 qt water
  • 0.25 cup Old Bay seasoning
  • 1 lemon halved; reserve 1 half for serving
  • 4 cloves garlic smashed
  • 2 bay leaves
  • 1.5 lb baby red potatoes halved
  • 12 oz andouille sausage cut into 1-inch pieces
  • 3 corn ears, husked and cut crosswise into thirds
  • 2 lb snow crab clusters fully cooked, thawed
  • 1 lb shrimp large, shell-on, deveined

Equipment

  • 1 16-quart stockpot

Method
 

  1. In a 16-quart stockpot, combine the water, Old Bay seasoning, 1 lemon half, garlic, and bay leaves; bring to a boil over high heat.
  2. Add the potatoes and cook at a lively boil for 10–12 minutes, until a knife meets slight resistance in a potato.
  3. Add the sausage and corn; cook for 5 minutes.
  4. Add the crab clusters and cover; cook for 4 minutes after the water returns to a boil.
  5. Add the shrimp and cook for 2–3 minutes, until opaque and firm and they reach 145°F.
  6. Transfer the potatoes, sausage, corn, crab, and shrimp to a serving platter with a slotted spoon.
  7. Discard the lemon half, garlic, and bay leaves.
  8. Cut the reserved lemon half into wedges and serve alongside.

Notes

For the best texture, add the shrimp only after the crab has cooked so they do not overcook. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a gluten-free option, use andouille sausage labeled gluten-free.