Ingredients:

  • 1 lb large shrimp, deveined and shell-on
  • 1 lb mussels, cleaned and debearded
  • 1 lb small crab legs (blue crab or king crab)
  • 4 medium red potatoes, halved
  • 2 ears of corn, cut into thirds
  • 1 onion, quartered
  • 8 cups water
  • .25 cup Old Bay seasoning (or your favorite seafood boil spice blend)
  • Juice of one lemon
  • Fresh parsley for garnish
  • (optional) Hot sauce (to taste)
  • (optional) Lemon wedges for serving

Instructions:

  1. Fill a large stockpot with approximately eight cups of water. Add the Old Bay seasoning to the pot.
  2. Bring the seasoned water to a rolling boil over high heat.
  3. Once boiling, carefully add the halved potatoes and quartered onions to the pot first since they take longer to cook. Boil them for about 10 minutes until slightly tender but not fully cooked.
  4. Next, add in the corn pieces and continue boiling for another 5 minutes.
  5. After five minutes have passed: Gently place in the shrimp and mussels first; cover with a lid. After 2–3 minutes, when you see that mussels are starting to open up and shrimp turns pink, add in the crab legs.
  6. Cook everything together for an additional 5–7 minutes. The seafood should be thoroughly cooked—shrimp will be opaque while mussels will be fully opened.
  7. Carefully drain all ingredients through a colander in your sink or using a slotted spoon back into your serving dish without losing any seafood goodness! Squeeze fresh lemon juice over everything right before serving.
  8. Garnish with chopped fresh parsley and serve hot along with optional hot sauce on side!