Ingredients:

  • 1 lb (450g) baby potatoes, halved
  • 3 ears corn, cut into thirds
  • 12 oz (340g) turkey andouille sausage, sliced into rounds
  • 1 tbsp (6g) Old Bay seasoning
  • 4 cups (950ml) water
  • 1 cup (225g) unsalted butter
  • 3 tbsp (30g) minced garlic
  • 2 tbsp (30ml) lemon juice
  • 1 tbsp (8g) Cajun seasoning
  • 1 tbsp (7g) smoked paprika
  • 1 tsp (5g) brown sugar
  • ½ tsp (1.2g) cayenne pepper (optional)
  • 1 lb (450g) imitation crab, cut into 2-inch chunks
  • 1 bunch (30g) fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Fill a stock pot with the water and add the Old Bay seasoning. Bring to a rolling boil.
  2. Add the baby potatoes and cook for 8 minutes.
  3. Add the corn and sliced sausage. Simmer for 5 to 7 more minutes, until the potatoes are fork-tender.
  4. Drain everything in a colander and set aside.
  5. While the vegetables cook, place a saucepan over medium heat and melt the butter.
  6. Stir in the minced garlic and sauté for about 2 minutes, until fragrant and golden.
  7. Stir in the Cajun seasoning, paprika, brown sugar and cayenne.
  8. Remove from heat and stir in the lemon juice to make a glossy, pourable sauce.
  9. In a large mixing bowl or on a foil-lined sheet, combine the drained vegetables, sausage and cold imitation crab.
  10. Pour the hot garlic butter sauce over the top. Use tongs to toss until every piece is coated in the glaze.
  11. Garnish with the chopped parsley and serve with lemon wedges.