Seafood Boil
Shell-on shrimp and crab with tender potatoes and corn, finished with lemon garlic butter.
Ingredients
- 600 g shell-on shrimp, thawed and deveined
- 800 g fully cooked snow crab clusters, thawed
- 500 g small potatoes, halved to 3 cm pieces
- 2 corn cobs, each cut into 3 rounds
- 3 litres water
- 20 g seafood boil seasoning, plus 1 tsp for butter
- 2 lemons, 1 halved and 1 cut into wedges
- 100 g unsalted butter
- 4 garlic cloves, minced
- 1 tsp sweet paprika
- 2 tbsp chopped parsley
Method
Use a large stockpot. Bring water, 20 g seasoning and the halved lemon to a boil. Add potatoes and simmer 12–15 minutes until almost tender.
Add corn and simmer 5 minutes. Add thawed, already cooked crab and simmer 4–5 minutes to heat through. Use tongs carefully to avoid sharp shells.
Add shrimp and simmer 2–4 minutes until opaque and firm, reaching 63°C. Drain immediately, reserving 120 ml cooking liquid. Discard the boiled lemon.
Meanwhile melt butter over low heat. Stir in garlic for 1 minute without browning, then paprika and the extra teaspoon of seasoning. Add 60–120 ml reserved liquid to loosen.
Toss drained seafood and vegetables gently with butter. Finish with parsley and fresh lemon wedges. Taste before adding salt; seasoning blends vary. Serve immediately.