Ingredients
Equipment
Method
- Make Boiling Liquid: In large stockpot, combine water, salt, onion, lemon halves, and shrimp boil concentrate. Bring to rolling boil.
- Cook Vegetables: Add corn, boil 10 minutes. Add potatoes, boil 15 minutes more until tender. Reserve 1.5 cups broth, then remove vegetables with slotted spoon.
- Brown Sausage: In skillet over medium-high, cook sausage slices 5 minutes until caramelized. Set aside.
- Make Butter Sauce: Melt butter in clean pot. Add garlic, cook 30 seconds. Stir in all spices, lemon juice, and reserved broth. Simmer 2 minutes.
- Cook Shrimp: Add shrimp to butter sauce, cook 3-4 minutes until pink and opaque.
- Heat Crab: Boil crab legs in original pot 4 minutes to heat through.
- Combine: Return all ingredients to pot with shrimp and butter sauce. Gently toss to coat everything in spiced butter.
- Serve: Dump onto newspaper-lined table or large platters. Provide lemon wedges, hot sauce, and plenty of napkins!
Notes
Serving Suggestions: Serve with crusty bread, coleslaw, and ice-cold drinks. Provide crab crackers and bibs!
Make-Ahead: Prep vegetables and sausage ahead. Cook seafood just before serving.
Storage: Refrigerate leftovers up to 2 days. Reheat gently in skillet with extra butter.