Seafood Boil

🛒 Ingredients

• Shrimp (peeled, deveined) 150 g · 127 kcal
• Snow Crab Legs (cooked) 150 g · 142 kcal
• Mussels or Clams (cleaned) 100 g · 73 kcal
• Baby Potatoes 150 g · 112 kcal
• Corn on the Cob (small) 100 g · 86 kcal
• Unsalted Butter 40 g · 284 kcal
• Yellow Onion (chopped) 40 g · 16 kcal
• Garlic (minced) 8 g · 12 kcal
• Lemon (sliced) 40 g · 12 kcal
• Cajun or Old Bay Seasoning 12 g · 32 kcal
• Cayenne Pepper 1 g · 3 kcal

👨‍🍳 Instructions

1. Prepare the vegetables: wash baby potatoes and corn on the cob, chop the onion, mince the garlic, and slice the lemon.
2. In a large stockpot, bring water to a rolling boil. Add baby potatoes and cook for 10-15 minutes until tender-crisp.
3. Add the corn on the cob to the pot with the potatoes and continue to cook for another 5-7 minutes.
4. In a separate large skillet or pot, melt the butter over medium heat. Add chopped onion and minced garlic, sautéing until fragrant, about 3-5 minutes.
5. Stir in the Cajun/Old Bay seasoning, cayenne pepper, and a generous pinch of salt. Cook for 1 minute, stirring constantly, to bloom the spices.
6. Add the crab legs and mussels/clams to the seasoned butter sauce, covering them generously. Cover the pot and cook for 5-7 minutes until the mussels/clams open and crab is heated through.
7. Finally, add the shrimp to the pot, stir well to coat, and cook for only 2-3 minutes until they turn pink and opaque.
8. Drain the potatoes and corn from their cooking water. Combine the cooked potatoes, corn, and all the seafood into one large serving dish or directly onto a newspaper-lined table.
9. Pour the spicy buttery sauce over everything, garnish with fresh lemon slices and serve immediately.