Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 1 pound crab legs, preferably snow crab or king crab
  • 1 pound mussels, cleaned
  • 1 pound baby potatoes, halved
  • 2 ears of corn, cut into thirds
  • 4 tablespoons Old Bay seasoning or your favorite seafood boil seasoning
  • 4 cloves garlic, minced
  • Juice of one lemon
  • Salt to taste
  • Water for boiling
  • ½ cup unsalted butter, melted
  • Additional Old Bay seasoning to taste

Instructions:

  1. Rinse all seafood under cold water. Cut the corn into thirds and halve the baby potatoes.
  2. In a large pot, fill it halfway with water and add salt (about a tablespoon). Bring it to a boil over medium-high heat.
  3. Once boiling, carefully add the halved baby potatoes. Cook them for about 10 minutes until they are tender. After that, add in the corn pieces and cook for an additional 5 minutes.
  4. Stir in the Old Bay seasoning and minced garlic into the pot. Add shrimp and crab legs first; they take less time to cook than mussels. Cook everything together for about another five minutes.
  5. Finally, add mussels and cover immediately; let them steam for about an additional five minutes or until all mussels have opened up.
  6. Ensure that shrimp are pink-cooked through (opaque) and that all mussels have opened; discard any unopened shells.
  7. Carefully drain everything in a colander over a sink. Transfer contents onto parchment paper or newspaper-lined table or platter.
  8. While draining seafood boil ingredients, melt butter in a small saucepan over low heat. Stir in more Old Bay seasoning if desired; mix well before pouring into individual bowls as dipping sauce alongside lemon wedges.
  9. Enjoy!