This recipe is a delightful twist on a classic seafood boil, featuring a rich and flavorful garlic butter sauce for dipping and drizzling.


  • For the Seafood Boil:
    • 3 quarts water
    • 1 (12-ounce) can of beer (optional)
    • 3 tablespoons Creole seasoning or Cajun seasoning (homemade or store-bought)
    • 1 tablespoon Old Bay seasoning
    • Hot sauce, to taste
    • 1 medium yellow onion, roughly sliced
    • 1 large lemon, cut into wedges
    • 1 pound andouille sausage, sliced into rounds
    • 1 pound baby potatoes, red or gold (or a mix)
    • 1 pound pre-cooked snow crab clusters (fresh or frozen)
    • 1 – 1 ½ pounds jumbo shrimp, deveined, shell-on or peeled
    • 4–6 ears of sweet corn on the cob (mini cobs recommended)
    • 4–6 hard-boiled eggs (optional)
  • For the Garlic Butter Sauce:
    • 1 stick unsalted butter
    • 4-5 cloves garlic, minced
    • 1 tablespoon fresh lemon juice
    • 1/2 teaspoon dried parsley
    • 1/2 teaspoon paprika
    • Pinch of cayenne pepper (optional)
    • Salt and freshly ground black pepper, to taste


  1. Prepare the Seafood Boil: In a large pot, bring water and beer (if using) to a boil over medium-high heat. Stir in Creole seasoning, Old Bay seasoning, and desired amount of hot sauce. Add the onion, lemon wedges, andouille sausage, and potatoes. Reduce heat to medium and simmer for 10 minutes.
  2. Cook the Seafood: Add the snow crab clusters, shrimp, and corn. Cook for 5-7 minutes, or until shrimp are pink and opaque. If using hard-boiled eggs, add them during the last minute of cooking.
  3. Make the Garlic Butter Sauce: While the seafood boils, melt butter in a saucepan over medium-low heat. Add garlic and cook for 1 minute, until fragrant. Be careful not to brown the garlic. Stir in lemon juice, parsley, paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Remove from heat.
  4. Assemble and Serve: Drain the seafood boil, reserving about 1 cup of the cooking liquid. Spread newspaper or foil on a large baking sheet (optional). Transfer the cooked seafood and vegetables to the baking sheet. Pour the reserved cooking liquid over the seafood. Drizzle generously with the garlic butter sauce. Serve immediately with remaining garlic butter sauce for dipping.

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