Ingredients:

  • 1 gallon (3.8 liters) water
  • 1 (12 oz) bottle of beer (lager or light ale works best)
  • 1/2 cup (120ml) Louisiana-style crab boil seasoning (such as Zatarain's or Old Bay)
  • 1/4 cup (30g) Cajun seasoning
  • 1 large yellow onion, quartered
  • 6 cloves garlic, minced
  • 2 lemons, halved
  • 4 bay leaves
  • 2 tablespoons (30ml) hot sauce
  • 1/4 cup (60ml) vegetable oil
  • 2 pounds (900g) small red potatoes, halved or quartered if large
  • 4 ears of corn, shucked and halved
  • 1 pound (450g) smoked sausage, cut into 1-inch pieces
  • 2 pounds (900g) large shrimp, peeled and deveined
  • 2 pounds (900g) snow crab legs or Dungeness crab
  • 1/2 cup (1 stick/113g) unsalted butter, melted
  • Fresh parsley, chopped, for garnish (optional)
  • Extra lemons, for serving (optional)
  • Cayenne Pepper Powder (optional)

Instructions:

  1. In the large stockpot, combine water, beer, crab boil seasoning, Cajun seasoning, onion, garlic, lemons, bay leaves, hot sauce, and oil. Bring to a rolling boil over high heat.
  2. Add potatoes to the boiling broth and cook for 10-12 minutes, or until slightly tender but not fully cooked.
  3. Add corn and sausage to the pot and cook for another 5-7 minutes.
  4. Add shrimp and crab legs to the pot. Cook for 3-5 minutes, or until the shrimp are pink and opaque and the crab is heated through. Important: Do not overcook the seafood!
  5. Carefully drain the boil using a colander. Alternatively, use a slotted spoon or spider to remove the ingredients from the pot. Spread the seafood boil onto a large platter or a newspaper-covered table.
  6. Drizzle the melted butter over the boil. Garnish with fresh parsley and serve immediately with extra lemons for squeezing.