Garlic butter seafood boil with delicious sauce recipe. Full of fresh crab legs, shrimp, potatoes, corn, and sausage. With thousands of five star reviews, this is the best seafood boil recipe!
While you're here, be sure to checkout this amazing Blackened Salmon recipe. Another great dish is this Blackened Salmon in Mushroom Cream Sauce!
Fresh seafood is the ultimate treat. Any kind of shellfish is great for this seafood boil. Add some clams, lobster tails, or keep it simple with with shrimp!
Jump to:
- Better than The Boiling Crab or Juicy Crab!
- The best seafood to use for a Cajun seafood boil recipe:
- Collect ingredients for the Seafood Boil:
- Seasonings for seafood boil sauce:
- Can I use an oven steamer bag for a seafood bake?
- Tips for the perfect seafood broil:
- Video of the best seafood boil recipe:
- Different cooking methods for crab and shrimp boil:
- Can I use frozen seafood for the crab boil?
- How long to boil seafood:
- How to make the crab boil sauce recipe:
- What to serve with a low country boil:
- 📖 Recipe
There is something so magical about the opportunity to fellowship around a huge pot full of a seafood, a cold beverage, and good friends or family! Well this seafood boil provides that same opportunity!
Better than The Boiling Crab or Juicy Crab!
Save yourself LOTS of money, and make your own seafood feast at home!
Hands down the best seafood garlic butter sauce I’ve made and tried! I wish I had a picture of it but it looked so good that I instantly had to dig in! Will definitely be using again when I’m in the mood for snow crab legs which is usually once a month! A must try for all my seafood lovers out there!
The best seafood to use for a Cajun seafood boil recipe:
Some of the most popular seafood used in a Louisiana seafood boil recipe are crab legs, crawfish (or crawdads), shrimp, and clams. Almost any kind of shellfish will work though. You can even add some lobster tails to make it super fancy!
Crab legs are just as amazing as crawfish, (and in my opinion, better)! This post isn't to debate that theory though. One of the best parts about seafood is that it takes on the flavors of spices that are used.
Collect ingredients for the Seafood Boil:
Collect all of the items you need before you get started. It makes cooking so much easier! Here is what you will need for this seafood Cajun boil recipe:
- Seafood: crab legs, shrimp, and any other seafood you like including lobster, clams, or crawfish.
- Sausage: feel free to omit this ingredient if you are not a fan. Beef sausage was used for this recipe. Some of my audience have used chicken sausage, andouille sausage, and even meatless sausage as a substitute.
- Potatoes: red potatoes are best because they hold-up and do not get so mushy. Regular (russet) potatoes can be used if that's what you have. Just cut the boil/cooking time a bit because they will get mushy.
- Corn on the cob: frozen works just fine. Fresh corn on the cob can be used as well. Although you do not have to, you can cut it in half for more servings.
- Optional additions: boiled eggs- don't knock-it until you try it! Some people have sent me pictures of broccoli, and other veggies that they have added. I love it, get creative and make what you like!
Seasonings for seafood boil sauce:
When you first look at the recipe, it does seem like A LOT of seasoning! In reality, it is- but it is not salty seasonings. The majority are just herbs, spices, and Cajun seasoning, with no salt content.
Here are the main spices you will need:
- Garlic powder
- Oregano
- Onion Powder
- Chili powder
All of these seasonings and spices are blended perfectly into the recipe for Cajun crab boil butter sauce. The best butter to drizzle over the crab boil. You should also save some seafood boil sauce to dip your seafood into!
Can I use an oven steamer bag for a seafood bake?
Yes! In fact, I have made my seafood boil this way a few times and it is AMAZING! Make sure you buy the plastic bags that are made for the oven.
Cook the sauce as directed in the recipe card below. Reserve a bit of sauce for dipping if you'd like. Add the seafood and the vegetables to the bag and pour the sauce all over the top.
Then you will bake the seafood for about 20 minutes or so. It is important to keep an eye on the crab and shrimp so that they do not overcook.
Tips for the perfect seafood broil:
- The potatoes take longer to cook, so start cooking them first. Red potatoes are best because they do not get too mushy.
- Shrimp will cook SUPER fast! Use the biggest shrimp you can find; such as colossal shrimp or jumbo shrimp.
- You can use shell-on shrimp or you can buy or peel your shrimp, they both taste amazing.
- This seafood bowl recipe calls for crab legs and shrimp, but you can add or take away any shellfish you would like.
- Some of the best recipe for seafood boil include boiled eggs! You should definitely give it a try.
Video of the best seafood boil recipe:
Different cooking methods for crab and shrimp boil:
All of these photos are a bit different because we make a crab boil A LOT around here. Seafood boil is just a general term for this dish, but the cooking method can vary.
You can have a seafood bake, by adding your shellfish of choice to a baking dish and baking it. A seafood broil can be achieved by adding pre-cooked crab legs and shrimp to a baking dish and broiling it in the oven.
Another great way to enjoy your Cajun crab boil is by adding your seafood to an oven bag and baking it. Add your sauce over the seafood, and bake until it is done.
NOTE: the green stuff you see on top in some of the photos are Parsley Flakes.
Can I use frozen seafood for the crab boil?
Yes! Most of the time, I purchase frozen shrimp and crab legs. Sometimes- it's cheaper, or just easier to find. Most frozen seafood is fully cooked, and then frozen.
Keep that in mind and adjust cooking times accordingly. If it is pre-cooked, cut the cooking time by 5-10 minutes. Try to get the jumbo shrimp w/ shell on if you're buying frozen. It tends to stay juicy and plump!
How long to boil seafood:
Keep in mind the various type of seafood you will be adding to your low country boil. They will all cook at different speeds.
- Crab legs: boil for about 8-10 minutes for crab, 20 minutes for fresh crab clusters
- Shrimp: boil for about 3-5 minutes
- Sausage: boil for 8-10 minutes
Remember to boil your potatoes first, then add your corn before adding the seafood.
How to make the crab boil sauce recipe:
This Garlic Butter Seafood Boil Sauce is the absolute best! Make it super spicy, or not so spicy by adjusting your cayenne and red pepper flakes.
You MUST add the garlic cloves and the Old Bay seasoning though, it gives it that amazing tangy flavor that pairs beautifully with your seafood.
You will need a large stockpot to cook your Cajun seafood boil in. Trust me, you haven't experienced seafood until you add this sauce!
There nothing like cracking that shell open in the right spot and pulling out the WHOLE, juicy piece of crab meat. Then when you add in your corn-on-the-cob, sausage, and shrimp, it is a whole meal!
What to serve with a low country boil:
Although this is a complete meal in and of itself, you can add some side dishes to round out your Cajun boil. Here are a few ideas:
- Garlic bread
- A side salad
- Some roasted vegetables
- Coleslaw
A lot of people like to use their bread to sop up that delicious juicy crab sauce. Adding a side of vegetables will also help balance out the meal!
Now that my mouth is watering.... enjoy this delicious seafood boil recipe!
📖 Recipe
Garlic Butter Seafood Boil
Garlic butter seafood boil and sauce. Add this spicy sauce to your favorite seafood boil, and use some on the side to dip the yumminess in!
Ingredients
- 5 clusters Snow crab legs, washed thoroughly
- 1 pound Shrimp, deveined, tail on
- 1 pound Andouille sausage, cut into thick slices
- 6 Corn on the cob
- 6 Baby red potatoes
- 3 tablespoons Garlic, diced
- 1 whole Onion, diced
- 1 Lemon, juiced
- 4 sticks Butter
- ¼ cup Olive oil
- 2 cups Chicken broth, optional (see notes below)
- 1-2 dashes Tabasco sauce
Seasonings to add to Boiling Water
- 5 tablespoons Old Bay seasoning
- 1 whole Lemon, juiced
- 3 Bay leaves
Seafood Boil Sauce (to pour over and dip)
- 4 sticks Butter, unsalted
- ¼ cup Olive oil
- 1 whole Onion, diced
- 3 tablespoons Garlic, diced
- 1 Lemon, juiced
- 2 cups Chicken broth, optional (see notes below)
- 3 tablespoons Old Bay seasoning
- 3 tablespoons Paprika
- 1 tablespoon Cayenne pepper
- 1 tablespoon Red pepper flakes
- 1 tablespoon Lemon pepper seasoning, (optional depending on fresh lemon juice)
- 1-2 dashes Tobasco sauce
Instructions
SEAFOOD BOIL
- Fill up a large stock pot with water, leaving enough room at the top to add the seafood. Add old bay seasoning, lemon, and bay leaves. Bring to a light boil.
- Place the corn and red potatoes into the seasoned water. Boil for 10 minutes.
- Add the crab legs and sausage . Cover with a lid and boil for an additional 15 minutes.
- Add the shrimp. Boil for 5 minutes (shrimp will turn pink, do not overcook).
- Drain the water and remove bay leaves. Transfer to serving dish or leave in the stock pot.
- Pour that delicious garlic butter sauce all over, and/or reserve some sauce on the side to dip the seafood in (recipe below).
GARLIC BUTTER SAUCE
- Melt one stick of butter and olive oil in a skillet on medium heat. Add onions and sauté until they become translucent.
- Add Garlic and saute for 30 seconds, stirring constantly so garlic doesn't burn. Add juice of the lemon, and all the seasonings. Adjust cayenne and red pepper to your level of spiciness.
- Add remaining 3 sticks of butter. Simmer until butter is melted, stir constantly.
- If using chicken broth, gently stir it into the mixture now. Pour over your favorite seafood and/or reserve some for dipping.
- Enjoy!
Notes
Chicken broth is used to "cut" the sauce. It does not take away from the flavor in any way. In fact- it's great to add broth if trying to create more sauce, or pour directly over your seafood boil.
Sauce can also be used for dipping.
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Jessi
This seafood boil recipe is our go to for every occasion. We went and got the ingredients to make it for our Thanksgiving dinner! It’ll be our 2nd year in a row eating it. Thanks for the amazing recipe! Anyone considering trying it, don’t wait anymore bc it’s THAT good!
Tamara J.
This makes me so happy! Y'all have a great Thanksgiving, and send me a picture!
Theresa Nestor
I tried this recipe and it's really good.
Tamara J.
Thank you Theresa!
Gina
This is our go-to seafood boil recipe! It is absolutely delicious. The sauce is our favorite part.
Tamara J.
Thank you! Glad you enjoy it.
Amy
So I made this for my husband and I three and a half years ago for Valentine's Day and let me tell you-- it was AMAZING. I've never had a seafood boil before, but this flavor was so on-point, my husband and I couldn't stop eating the potatoes well after we were full. I paired it with another butter dipping sauce I found, but 10/10 am going to be making this again. I thought I lost the recipe and was so sad but found it while I was going through my computer folders and I am SO EXCITED!! THANK YOU FOR SHARING!
Tamara J.
That’s awesome! I’m so happy you guys enjoyed it! It’s definitely one of my faves to date!!
Lorrie
curious...Ive noticed in a number of recipes beer added rather then a stock or broth.....what do you think of beer instead? I'm making a boil for about 30 people for my holiday evening dinner. I will be adding mussels and lobster as well as the other basic seafood.. a bit nervous to say the least. bought a 64 quarter with propaine stand...YIKES!!!
thank you.
Tamara J.
I have not tried a seafood boil with beer, but I have definitely seen it done! If you haven't had it that way either, I'd suggest that you wait to try it before cooking for the masses! You got this though, I'm excited for you to tell me how your seafood boil goes!
Michele
Hello, can you please provide the garlic butter recipe for two people? I would be very grateful. I want to make your sauce but am not sure how to cut it down for only two people. Thank you!!
Tamara J.
Hey there! I have never prepared this recipe for just two people, so I do not have exact measurements for you. You can try cutting everything in half, and that would be enough for four people. More sauce is always okay!
Liz
Can you tell me how many people this recipe serves? I’m planning to make this for our family reunion for 60-70 people.
Tamara J.
This recipe will serve about 8 people.
Makayla
Hello!! Excited to try this. Could you give me some tips or instructions when using an oven bag??
Thanks so much!!
Tamara J.
Hey Makayla! Check out the post above the recipe card- I give some more detail on using oven bags. Take care.
Dana Glass
Watching you on Top Chef Amateurs and you mentioned you were trending #1 for this recipe. You got robbed on the win!!! ???? ???? ????
Tamara J.
HaHa! You're so sweet Dana! I had a blast. Thank you for the support!!
Cj
I love your recipe. I’ve made this several times for my family bow and always a big hit. I am making it again for upcoming birthday for my kids - I’m going to be short on time, any way the sauce can be made in advance?
Tamara J.
Hey there! Yes you can definitely make it ahead of time. You can store it in the refrigerator for 3-4 days, and just reheat it when you are ready. Thanks for the kind review, so glad you enjoy it!