Ingredients:

  • 8 Quarts Water
  • 0.5 cup Seafood boil seasoning (Old Bay or Zatarain’s)
  • 2 Lemons, halved
  • 1 Large White Onion, quartered
  • 4 cloves Garlic, smashed
  • 2 tbsp Salt
  • 1.5 lbs Baby Red Potatoes, whole
  • 4 ears Corn on the Cob, husked and cut into thirds
  • 1 lb Andouille Sausage, sliced into 1-inch rounds
  • 2 lbs Snow Crab Legs, thawed
  • 1 lb Jumbo Shrimp, shell-on and deveined
  • 1.5 cups Unsalted Butter
  • 0.25 cup Minced Garlic
  • 0.5 Small Onion, grated
  • 2 tbsp Lemon Juice
  • 1 tbsp Smoked Paprika
  • 1 tbsp Cayenne Pepper

Instructions:

  1. Fill a 12-quart stockpot with 8 quarts of water. Add seafood boil seasoning, halved lemons, quartered onion, smashed garlic, and salt. Bring to a rolling boil and simmer for 10 minutes to bloom the aromatics.
  2. Add the baby red potatoes to the boiling seasoned liquid. Cook for 10-12 minutes until they are just starting to become fork-tender.
  3. Add the corn cob pieces and sliced andouille sausage to the pot. Continue boiling for 5-8 minutes.
  4. Gently add the snow crab legs and jumbo shrimp. Cook for 3-5 minutes until the shrimp are opaque and pink and the crab is heated through. Do not overcook.
  5. While the seafood cooks, prepare the sauce: In a separate saucepan, sauté the grated onion and minced garlic with a small amount of butter. Add lemon juice, paprika, and cayenne.
  6. Reduce heat to low and gradually whisk in the remaining cold butter, one piece at a time, to create a thick, emulsified sauce. Remove from heat immediately once incorporated.
  7. Drain the seafood and vegetables using a slotted spoon or spider strainer. Place on a large platter or paper-lined table and pour the emulsified garlic butter sauce over everything before serving.