Seafood Boil Season is Here – Bring on the Butter!
There’s no better way to kick off spring and summer than with a bold, buttery seafood boil. From crab legs and lobster tails to juicy shrimp, sweet corn, and tender potatoes, this dish brings people together like nothing else.
Ingredients List
For the Boil:
- 1 crab boil seasoning bag
- 1 ½ capfuls crab boil liquid
- 1 lb shrimp
- 2–3 snow crab clusters
- 2 lobster tails
- 2 red potatoes
- 2 russet or golden potatoes
- 1 onion, chopped
- 1 lemon, halved
- 3–4 ears sweet corn, halved
For the Butter Sauce:
- 4 sticks unsalted butter
- 1 onion, sliced
- 2 tablespoons minced garlic
- 2 tablespoons lemon pepper
- 2 tablespoons paprika
- 2 tablespoons Old Bay seasoning
- 2 teaspoons brown sugar
- Cayenne pepper to taste
- 2 tablespoons Creole seasoning
- 3 teaspoons onion powder
- Juice of 1 lemon
- ½ cup crab boil broth
Step-by-Step Instructions
1. Start the Boil
- Add lemon halves, chopped onion, crab boil bag, and liquid to a large pot of boiling water.
2. Add the Veggies
- Drop in corn and boil for 10–15 minutes.
- Then, add potatoes and cook until tender.
3. Sear the Sausage
- Brown your andouille sausage in a skillet until lightly crisped.
4. Make the Sauce
- Melt butter, sauté onion and garlic, then stir in all seasonings, lemon juice, and broth.
5. Cook the Seafood
- Add shrimp to the sauce and cook for 3–4 minutes.
- Boil lobster and crab clusters separately in the pot.
6. Serve & Pour It On
- Layer everything on a tray and pour the butter sauce generously over the top—don’t be shy.
Pro Tips & Suggestions
- Use unsalted butter to keep the sauce balanced.
- Add orange juice or a splash of broth to brighten the boil.
- Cook shrimp in the butter sauce for deeper flavor.
- Don’t skip the crab boil liquid—it brings the heat!
About the Creator
This recipe is by Brian, the flavor-forward home chef behind @briangelecooks. Known for his bold spins on classic dishes, Brian’s kitchen always delivers big taste and even bigger vibes.
Brian | @briangelecooks