Ingredients:

  • 1 gallon (3.8 L) water
  • 355 ml (12 oz) chicken broth
  • ½ cup (120 ml) Old Bay seasoning
  • 1 head (approx. 200 g) garlic, halved crosswise
  • 2 lemons (approx. 100 g), halved
  • 1 large (150 g) yellow onion, quartered
  • 2 lb (900 g) turkey andouille sausage, sliced into 1-inch rounds
  • 1.5 lb (680 g) baby gold potatoes, whole
  • 6 ears (approx. 600 g) corn, husked and snapped in half
  • 3 lb (1.36 kg) snow crab legs, thawed and rinsed
  • 1 lb (450 g) large shrimp, peel-on and deveined
  • 1 stick (113 g) unsalted butter, melted
  • 1 tbsp (8 g) Old Bay seasoning
  • 2 tbsp (30 ml) fresh lemon juice

Instructions:

  1. Combine the water and chicken broth in a 20-quart stockpot with lid.
  2. Stir in the ½ cup Old Bay seasoning, halved garlic, halved lemons and quartered onion.
  3. Bring to a rolling boil over high heat. Simmer 10 minutes until the water turns deep orange and smells pungent and briny.
  4. Add the baby gold potatoes. Boil 12–15 minutes until just barely tender when pierced with a fork.
  5. Add the sliced turkey andouille sausage and corn halves. Boil 5–8 minutes until the sausage is browned and the corn is bright yellow.
  6. Gently submerge the crab legs. Boil 5 minutes.
  7. Add the shrimp and immediately turn off the heat.
  8. Cover the pot with the lid and steep 5–10 minutes until the shrimp are opaque and form a loose C shape (145°F/63°C inside).
  9. Whisk the melted butter, 2 tbsp lemon juice and 1 tbsp Old Bay seasoning together.
  10. Lift the sausage, potatoes, corn, crab legs and shrimp out with a slotted spoon and arrange on a platter. Drizzle with the butter mixture.