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!
- 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
- 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
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!
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!
- 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
- 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.
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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Hello, I want to try your recipe for father's day. I want to add lobster tails but I am not sure when to add it and how long to cook it. Thank you
Hello Alice. I did not add lobster tails to this recipe, so am not sure on the cooking time either. Here is a recipe for some amazing lobster tails though: https://seasonedskilletblog.com/white-wine-garlic-butter-lobster-tails/
My go to sauce. It's amazing!!!
I love to hear it! So glad you enjoy it!
Gina Marie Picones
It is my first time to make seafood boil. I am so glad I used this recipe. Hands down the best seafood sauce I have tried. Even my daughter how does not like seafood much was hooked. I used smoked chorizo and did not use any hot sauce to make It less spicy. Thank you for sharing this recipe.
I am so happy you enjoyed it! Thanks for stopping by!
I want to add clams to this boil. When would be the best time?
Hi Laurie, I am not sure, as I have not cooked clams with this recipe.
This looks easy and delicious. I'm making this for Mother's Day weekend. Can't wait! How many people does this recipe feed?
Hey Debbie! I feed my family of six, EASY with this recipe! Add to, or take away as you see fit my love! Come back and let me know how it went!!
I am so happy to say Mother's Day seafood boil was a complete success!!!! All thanks to you and your wonderful easy recipe. I look forward to trying many more of your recipes. Thanks again. ☺️
Thanks for coming back to let me know Debbie! I'm so happy you all enjoyed it 🙂
Amazing Recipe. Would it be possible to make the butter sauce a day or two in advance? Do you think it would heat back up well? Thanks in advance!
Hey Chris! Yes, it is SOOOO much better the next day! Like, day old spaghetti, (if that's your thing)! Seriously though, this sauce is SOOOOO much better when it chills for a bit!
I've tried so many seafood boils and this by far is my fav especially the sauce.
Thank you for the kind review, so happy you enjoyed it! 🙂
My first seafood boil and we all had sauce dripping off our elbows!!!! Absolutely delicious!!!!!
I love to hear that! So happy you enjoyed it.
My boyfriend and I are going to the farmers market today to pick up seafood for the boil. How much longer do full Jimmie crabs need to be boiled than just the legs? We figured getting half a bushel of blue crabs would be more cost effective than buying just the legs (which are much more expensive). Thank you!
Made this for dinner tonight and my husband told me it was worth marrying me just for that. Thanks for the great recipe.
HAHAHA! I love it! Thanks for coming back to tell me 🙂
amazing! made this last night and everyone ate until they literally couldn’t anymore
I'm so happy you guys enjoyed it! Thank you for the review.
This was a big hit for my sons surf and turf 18th birthday dinner! This sauce is gonna be a permanent staple for our crab legs!
I'm so glad you guys enjoyed it! Thanks for the review.
I want to add scallops to mine. Where and when would I add them with the steps provided, or how would I go about cooking them?
Hey there. Your best bet would be to look up a recipe for scallops, then eat this sauce. They are very temperamental, so cooking them correctly is key!
I am looking for the recipe conversion to make it in the oven bag. I’d love to do it this weekend so unfortunately looking for a quick response! ????
I'm not sure I understand what you mean by recipe conversion. The post above has some details about cooking the seafood in the oven bag.
I emailed you!
This looks amazing! Think I might make this for a valentines supper. What step would I add the eggs in or do I boil them separately?
Thank you, it's perfect for Valentine Day! It's easiest to boil them separately just to ensure they are cooked how you like.
Hello. Thank you for this recipe. It tasted delicious, but I ran into a problem and wondering if you know where I screwed up. When I poured it over my food, it separated. All the delicious yumminess fell to the bottom and didn’t stick to the food and just the liquid was on top. We were having to dip towards the bottom to get the flavor.
Don’t get me wrong, it was still amazing and THE best flavor I prefer on my shrimp/crawfish, just don’t know what I did wrong.
Hey there. The garlic, onions, and other solids will naturally seperate and fall to the bottom of the serving dish. It's pretty much "the law of gravity." you can make the sauce thicker by letting it cook longer, thus reducing down the liquid.
Hi there, I enjoy reading all of your post.
I wanted to write a little comment to support you.
Me and my kids went to a seafood restaurant for a birthday. They served the seafood in a bag and the sauce was good. We all loved it, we were having a small boil at home and I wanted to find a recipe like the sauce from the restaurant and giiirrrrllll you did that with this recipe. That dipping sauce make you hurt yourself and someone else. I used potatoes, crab legs, lobster tails and shrimp. This recipe is definitely staying with me. Because I love lemon I would add more to the boil and the sauce but that dipping sauce is all that. Thank you for creating and sharing. I'm surprised but we have leftovers minus the lobster tails, I'll be sure to take a pic of what's left.
Aww! I'm so glad you enjoyed it!
Omg I’ve never commented on an online recipe in my life, but this was INCREDIBLE! Had a seafood boil tonight for Christmas and it was toooooo good! Thank you!
I’m happy you enjoyed! Thanks for stopping by!
We’re doing a dinner for 4 people. Would you suggest to cut your recipe in half?
Thank you so much! Happy Holidays!
I would keep the same ratios- as it’s THAT GOOD!! Happy Holidays!