Fiery Creole Seafood Boil with Lemon-Garlic Dipping Sauce

Name: Fiery Creole Seafood Boil with Lemon-Garlic Dipping Sauce
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 7 servings
Cuisine: Cajun
Ingredients: 5 pound raw shrimp (large, shells on, deveined); 3 pound mussel (fresh, cleaned and debearded); 3 pound snow crab leg (frozen or thawed); 3 pound red potato (small, scrubbed, halved if large); 7 corn on the cobs (fresh, husked, broken into 2-3 pieces each); 1 head garlic (cloves separated and smashed); 3 yellow onions (large, quartered); 0.75 cup Creole seasoning; 0.5 cup Old Bay seasoning; 0.25 cup cayenne pepper; 3 tablespoon salt; 2 tablespoon black peppercorn; 7 lemons (6 halved, 1 for juice); 4 ounce unsalted butter (melted); 0.5 cup fresh parsley (chopped); 0.25 cup garlic (minced); 0.25 cup hot sauce; 1 French bread

An authentic seafood boil bursting with spicy Creole flavors, featuring shrimp, mussels, snow crab, corn, and potatoes, all tossed in a bright and buttery lemon-garlic sauce.

Prep: 35 min
Cook: 45 min
Total: 1 hr 20 min
Servings: 7
Cuisine: Cajun
Difficulty: Hard
Cost: $23.73/serving

Dietary

Nut-Free
High-Protein
High-Fiber

Ingredients

5 pound raw shrimp (large, shells on, deveined)
3 pound mussel (fresh, cleaned and debearded)
3 pound snow crab leg (frozen or thawed)
3 pound red potato (small, scrubbed, halved if large)
7 corn on the cobs (fresh, husked, broken into 2-3 pieces each)
1 head garlic (cloves separated and smashed)
3 yellow onions (large, quartered)
0.75 cup Creole seasoning
0.5 cup Old Bay seasoning
0.25 cup cayenne pepper
3 tablespoon salt
2 tablespoon black peppercorn
7 lemons (6 halved, 1 for juice)
4 ounce unsalted butter (melted)
0.5 cup fresh parsley (chopped)
0.25 cup garlic (minced)
0.25 cup hot sauce
1 French bread

Instructions

Fill a very large stockpot (at least 16-20 quart capacity) two-thirds full with water. Add the smashed garlic cloves, quartered yellow onions, Creole seasoning, Old Bay seasoning, cayenne pepper, 3 tablespoons salt, black peppercorns, and 6 halved lemons. Bring to a rolling boil over high heat, about 15-20 minutes.
Once boiling, add the small red potatoes to the pot. Cook for 10 minutes.
Add the snow crab legs to the pot. Cook for another 5 minutes.
Add the fresh corn on the cob pieces. Cook for another 5 minutes.
Finally, add the fresh mussels and large raw shrimp. Cook for 3-5 minutes, or until the shrimp are pink and opaque and the mussels have opened (discard any unopened mussels). Do not overcook.
While the seafood boils, prepare the lemon-garlic dipping sauce. In a small saucepan, melt 4 ounces unsalted butter over medium heat. Add 1/4 cup minced garlic and cook until fragrant, about 1-2 minutes. Squeeze the juice from the remaining lemon into the butter and stir in 1/2 cup chopped fresh parsley and 1/4 cup hot sauce (if using). Keep warm.
Carefully drain the entire contents of the stockpot into a large colander or directly onto a newspaper-lined table. Alternatively, use a spider or slotted spoon to transfer items to a large serving platter.
Serve the seafood boil immediately, family-style, with bowls of the warm lemon-garlic dipping sauce for drizzling and dipping. Have plenty of crusty French bread for soaking up the juices.

Notes

A true Cajun seafood boil is a messy, hands-on experience, often enjoyed outdoors. Encourage guests to dig in with their hands! For an extra layer of flavor, consider using seafood stock instead of water in the boil.

Nutrition (per serving)

Calories: 950
Protein: 90 g
Carbohydrates: 65 g
Fat: 35 g
Fiber: 8 g
Sodium: 2800 mg
Saturated Fat: 10 g
Sugar: 8 g
Cholesterol: 550 mg