Garlic Butter Cajun Seafood Boil

Ingredients

Seafood & Vegetables

1 lb (450 g) large shrimp, shell-on

1 lb (450 g) snow crab legs

1 lb (450 g) mussels, cleaned

2 lobster tails, halved

4 small corn cobs, cut into halves

1 lb (450 g) baby potatoes, halved

1 lemon, cut into wedges

Cajun Garlic Butter Sauce

1 cup (230 g) unsalted butter

6 cloves garlic, minced

2 tbsp Cajun seasoning

1 tbsp Old Bay seasoning

1 tsp smoked paprika

½ tsp cayenne pepper (optional for extra heat)

1 tsp brown sugar

Juice of 1 lemon

Salt and black pepper to taste

2 tbsp fresh parsley, chopped

Instructions

Cook vegetables

Bring a large pot of salted water to a boil. Add baby potatoes and corn. Cook until tender (potatoes about 12–15 minutes, corn about 8–10 minutes). Remove and set aside.

Cook seafood

In the same boiling water, add crab legs and lobster tails. Cook for 5–6 minutes. Add shrimp and mussels and cook 3–4 minutes until shrimp turn pink and mussels open. Drain and transfer everything to a large aluminum tray.

Prepare garlic butter Cajun sauce

In a saucepan over medium heat, melt butter.

Add minced garlic and sauté until fragrant.

Stir in Cajun seasoning, Old Bay, smoked paprika, cayenne, brown sugar, lemon juice, salt, and black pepper. Simmer for 2–3 minutes until thick and aromatic.

Combine

Pour the hot garlic butter sauce over the seafood, corn, and potatoes.

Toss gently to coat every piece with the rich, spiced butter.

Serve

Sprinkle with chopped fresh parsley and arrange lemon wedges around the tray.

Serve immediately while steaming hot, with crusty bread or extra sauce for dipping.