Seafood Boil (Loaded Shrimp, Crab & Cajun Butter)
Ultimate Lowcountry Seafood Boil overflowing with jumbo shrimp, snow crab legs, sweet corn, smoked sausage, and baby red potatoes in garlic cajun butter.
Key Takeaways
- ✓Ready in just 25 mins using straightforward, kitchen-tested technique.
- ✓Delivers 48g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 580 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
Executive Summary & Quick Highlights
• Servings: 6 large party portions | Calories: 580 kcal per serving
• Macros: 48g Protein, 32g Carbs, 28g Fat, 4g Dietary Fiber
• Key Culinary Secret: Boiling potatoes and corn first, then adding shrimp and crab legs during the final 5 minutes prevents seafood from becoming overcooked or rubbery!
Introduction: The Ultimate Feast for Celebrations
A Lowcountry Seafood Boil is more than just dinner—it is an unforgettable culinary event.
Overflowing with jumbo shell-on shrimp, sweet snow crab legs, smoky Andouille sausage, tender red potatoes, and sweet corn on the cob, everything is boiled in an Old Bay bath and drenched in a signature garlic Cajun butter sauce.
Delivering a staggering 48 grams of protein per serving, this recipe brings backyard feast magic into your kitchen.
Step-by-Step Culinary Masterclass
Step 1: Season & Boil Potatoes
Fill a large 12-quart stockpot with 6 quarts of water. Add 1/2 cup Old Bay seasoning, 1 halved lemon, and 1 diced onion. Bring to a rolling boil. Add 1.5 lbs halved red potatoes and cook for 10 minutes.Step 2: Add Corn & Sausage
Add 1 lb sliced Andouille sausage and 4 halved ears of corn to the pot. Boil for another 7 minutes.Step 3: Add Crab & Shrimp
Add 2 lbs snow crab legs and 2 lbs jumbo shrimp. Boil for 4 to 5 minutes until shrimp turn pink and crab is heated through. Drain completely.Step 4: Make Garlic Cajun Butter & Drench
In a saucepan, melt 1 cup (2 sticks) butter. Sauté 8 minced garlic cloves for 1 minute. Stir in 1 tbsp Old Bay, 1 tbsp Cajun seasoning, and 2 tbsp lemon juice. Pour warm butter sauce over drained seafood boil platter and serve family-style!Macro Analysis & Nutritional Breakdown
| Nutrient | Per Serving (Seafood Feast) | Daily Value % |
|---|---|---|
| Calories | 580 kcal | 29% |
| Protein | 48g | 96% |
| Total Fat | 28g | 35% |
| Carbohydrates | 32g | 11% |
Frequently Asked Questions (FAQs)
Q1: Can I make this inside on the stovetop?
Answer: Yes! A standard 12-quart stockpot easily holds a full 6-person indoor seafood boil.Conclusion
Seafood Boil (Loaded Shrimp, Crab & Cajun Butter)
Ultimate Lowcountry Seafood Boil overflowing with jumbo shrimp, snow crab legs, sweet corn, smoked sausage, and baby red potatoes in garlic cajun butter.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Season & Boil Potatoes: Fill a large 12-quart stockpot with 6 quarts of water. Add 1/2 cup Old Bay seasoning, 1 halved lemon, and 1 diced onion. Bring to a rolling boil. Add 1.5 lbs halved red potatoes and cook for 10 minutes.
Add Corn & Sausage: Add 1 lb sliced Andouille sausage and 4 halved ears of corn to the pot. Boil for another 7 minutes.
Add Crab & Shrimp: Add 2 lbs snow crab legs and 2 lbs jumbo shrimp. Boil for 4 to 5 minutes until shrimp turn pink and crab is heated through. Drain completely.
Make Garlic Cajun Butter & Drench: In a saucepan, melt 1 cup (2 sticks) butter. Sauté 8 minced garlic cloves for 1 minute. Stir in 1 tbsp Old Bay, 1 tbsp Cajun seasoning, and 2 tbsp lemon juice. Pour warm butter sauce over drained seafood boil platter and serve family-style!
Tried this recipe?
Let us know how it turned out! Click a star below to leave a review and rate the recipe.
Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
You Might Also Like
Stewart Lucas
Nutritionist & Recipe DeveloperStewart Lucas is a nutritionist and recipe developer representing the NutriGuide team. All recipes, nutritional values, and diet protocols published on this site are designed and audited by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy.
Community Reviews
Please log in to leave a review.