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Seafood Boil Recipe Old Bay 1764051732.438579

seafood boil recipe old bay

  • Author: Jusmira Rayne
  • Total Time: 75 minutes
  • Yield: 8 very generous servings 1x
  • Diet: General

Description

This classic Old Bay seafood boil is an easy, family-friendly meal that brings people together with its incredible aroma and vibrant colors. It’s a quick, hearty dish designed to deliver maximum flavor with minimal effort, perfect for a festive gathering or healthy eating.

Ingredients

Scale
  • 4 lb large raw shrimp, shell-on and deveined
  • 2 lb mussels, scrubbed and de-bearded
  • 2 lb snow crab legs, pre-cooked if desired
  • 2 lb baby red potatoes, halved (or Yukon golds)
  • 4 ears corn on the cob, husked and cut into 2-inch pieces
  • 1 lb chicken smoked sausage, sliced into 1-inch thick rounds (or smoked turkey sausage)
  • 4 lemons (2 halved for the boil, 2 cut into wedges for serving)
  • 1 large head garlic (cloves peeled for the boil base), plus 1 clove garlic (minced for the gremolata)
  • 0.25 cup Old Bay seasoning, plus more for garnish
  • 8 cups water or vegetable broth
  • 1 cup unsalted butter, softened
  • 0.5 teaspoon saffron threads, crumbled and steeped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 0.5 teaspoon red pepper flakes, divided
  • 1 tablespoon olive oil
  • 15 oz canned chickpeas, drained, rinsed, and dried
  • 0.25 cup fresh parsley, finely chopped
  • 2 tablespoons finely minced red onion
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare Crispy Chickpea Gremolata: In a medium bowl, toss the drained and thoroughly dried chickpeas with 1 tablespoon olive oil, a pinch of salt, and a quarter of the red pepper flakes. Spread them in a single layer on a baking sheet. Roast at 400F for 20-25 minutes, stirring halfway, until they are golden brown and wonderfully crispy. Let them cool completely. Once cool, combine the crispy chickpeas, 0.25 cup chopped parsley, 2 tablespoons minced red onion, 1 minced garlic clove, the remaining red pepper flakes, and 1 teaspoon of lime zest in a bowl. Season with salt and pepper to taste, then set aside.
  2. Make Saffron-Lime Butter: In a small bowl, combine 1 cup softened unsalted butter with the 0.5 teaspoon steeped saffron (including its warm water), 2 tablespoons fresh lime juice, and the remaining lime zest. Mix thoroughly until the butter is beautifully combined and takes on a rich golden hue. Season with a pinch of salt, then set aside.
  3. Prep Potatoes, Corn, and Sausage: Halve the 2 lb baby red potatoes into bite-sized pieces (about 1.5 inches). Husk the 4 ears of corn and cut them into 2-inch pieces. Slice the 1 lb chicken smoked sausage into 1-inch thick rounds.
  4. Build the Boil Base: In a very large stockpot (at least 12-quart capacity), combine 8 cups of water or vegetable broth with the 2 halved lemons, all the peeled garlic cloves, and half (2 tablespoons) of the Old Bay seasoning. Bring this mixture to a rolling boil over high heat.
  5. Add Potatoes and Sausage: Carefully add the prepared baby red potatoes and chicken smoked sausage to the vigorously boiling liquid. Reduce the heat slightly to maintain a strong simmer and cook for 10-15 minutes, until the potatoes are slightly tender but still firm when pierced.
  6. Add Corn: Stir in the corn on the cob pieces. Continue to boil for another 5 minutes, allowing the corn to sweeten and tenderize.
  7. Add Crab and Mussels: Add the 2 lb snow crab legs and 2 lb mussels to the pot. Cover tightly with a lid and cook for 3-5 minutes, or until the mussel shells have opened and the crab is heated through and looks vibrant. (If any mussels remain closed after this time, discard them; they might not be safe to eat.)
  8. Add Shrimp: Finally, add the 4 lb large raw shrimp to the pot. Cook for just 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque. (Do not overcook, or they will become rubbery.)
  9. Drain and Serve: Carefully drain the entire contents of the pot into a large colander, discarding the spent lemon halves and garlic cloves. Immediately transfer the hot seafood, vegetables, and sausage to a very large serving platter or multiple wide, shallow bowls. Dot generously with the prepared Saffron-Lime Butter, allowing it to melt and coat the components. Gently toss to distribute the butter evenly. Serve hot, generously scattering the Crispy Chickpea Gremolata over the entire dish and garnishing with fresh lemon wedges and a light dusting of extra Old Bay seasoning for a beautiful presentation.

Notes

Consider adding clams (same cooking time as mussels), smoked paprika, cayenne, bay leaves, or fresh thyme for extra flavor. Swap chicken smoked sausage for turkey kielbasa for a leaner option. Opt for wild-caught seafood and fresh, seasonal produce when possible for best flavor and sustainability. Purchase seafood from a reputable fishmonger. Frozen corn works well any time of year. Do not overcook shrimp (cook 2-3 minutes until pink). Use a very large stockpot (at least 12-quart capacity) to ensure even cooking. Always taste the boiling liquid and adjust Old Bay or salt before adding seafood.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cups (approx 350g)
  • Calories: 850 calories
  • Sugar: 3 g
  • Sodium: 1250 mg
  • Fat: 38 g
  • Saturated Fat: 26 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 4 g
  • Protein: 89 g
  • Cholesterol: 500 mg

Keywords: classic seafood boil, Old Bay, easy seafood, family-friendly, quick meal, healthy eating, high-protein, one-pot, festive gathering, weeknight dinner

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Find it online: https://easydashrecipes.com/seafood-boil-recipe-old-bay/