Ingredients:

  • 3 lb (1.36 kg) frozen snow crab legs, thawed
  • 1 lb (450 g) large shell-on shrimp (16 to 20 count)
  • 1 lb (450 g) baby Yukon Gold potatoes, halved
  • 3 ears fresh corn, halved crosswise
  • 12 oz (340 g) smoked turkey andouille sausage, cut into 2-inch pieces
  • 1 small yellow onion, quartered
  • 1 lemon, halved, plus wedges for serving
  • 2 bay leaves
  • 16 cups (3.8 L) water
  • 1/4 cup (30 g) Cajun seasoning
  • 1 tablespoon (18 g) kosher salt
  • 1 cup (227 g) unsalted butter (2 sticks)
  • 8 cloves garlic, minced (about 24 g)
  • 1 tablespoon (9 g) Cajun seasoning
  • 1/2 teaspoon (1.5 g) garlic powder
  • 1 tablespoon (15 ml) hot sauce
  • 1 tablespoon (15 ml) fresh lemon juice
  • 2 tablespoons (8 g) finely chopped fresh parsley

Instructions:

  1. Thaw the frozen crab legs overnight in the refrigerator, or for about 1 hour in cold water, before you start.
  2. Halve the potatoes so they are roughly the same size, halve the corn crosswise, cut the sausage into 2-inch pieces, and quarter the onion. Mince the garlic and measure the seasonings. Keep the sauce ingredients near the stove.
  3. Combine the water, 1/4 cup Cajun seasoning, kosher salt, onion, lemon halves, and bay leaves in a 16-quart stockpot. Bring to a hard, rolling boil over high heat, about 8 minutes. Taste the broth; it should taste clearly seasoned.
  4. Add the potatoes and boil for 12 minutes, until a knife slides in with little resistance.
  5. Stir in the corn and sausage and cook for 5 minutes, until the sausage is heated through and the corn is bright yellow.
  6. Lower the heat slightly to keep the water simmering. Add the crab legs and cook for 5 minutes, until the shells turn deep orange-red and the crab is hot through.
  7. Stir in the shrimp and cook for 2 to 3 minutes, until they turn pink and curl into a loose C shape and reach 145°F/63°C. A tight O shape means they are overcooked.
  8. Lift everything out with the strainer insert or pour through a colander. Let it rest for 1 minute.
  9. Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 60 to 90 seconds, stirring, until fragrant and pale gold. Stop as soon as it begins to brown.
  10. Remove the pan from the heat. Stir in 1 tablespoon Cajun seasoning, the garlic powder, hot sauce, and lemon juice.
  11. Transfer the boil to a large bowl or spread it on a sheet pan. Pour the garlic butter over the top, sprinkle with the parsley, and serve with lemon wedges.