Old Bay-seasoned shrimp, crab, corn, and potatoes
Southern Summer Seafood Boil
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
6
1 large pot
Difficulty
Easy
Cost
Premium
$$$
Southern Summer Seafood Boil
Old Bay-seasoned shrimp, crab, corn, and potatoes
★4.7(13)
A festive, hands-on seafood boil loaded with shrimp, crab legs, corn, potatoes, and sausage in a spicy Old Bay broth. Dump it on a newspaper-covered table and dig in.
15m
Prep Time
30m
Cook Time
45m
Total Time
6
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
This seafood boil is as much about the experience as the food—everything cooks in one big pot, gets drained onto the table, and everyone eats with their hands. It is the ultimate casual summer gathering.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2 lbs large shrimp, shell-on
- 2 lbs snow crab legs
- 6 ears corn, halved
- 2 lbs baby red potatoes
- 1 lb andouille sausage, sliced
- 1/3 cup Old Bay seasoning
Instructions
- 1
Fill a very large pot with 4 gallons of water. Add Old Bay seasoning, 2 tbsp salt, and 3 halved lemons. Bring to a rolling boil.
- 2
Add potatoes and boil for 10 minutes until nearly tender.
- 3
Add corn and sausage. Cook 5 minutes more.
- 4
Add crab legs and cook 4 minutes, then add shrimp and cook 3 minutes until pink and curled.
- 5
Drain everything and pour onto a newspaper-covered table or large sheet pans. Serve with melted butter and lemon wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Snow crab legsCrawfish or lobster tails
Both are traditional seafood boil proteins
Andouille sausageKielbasa or smoked sausage
Milder smoke flavor but still delicious in the boil
Tips & Storage
Pro Tips
Set a timer for each addition so nothing overcooks—shrimp go rubbery in just minutes.
Serve with melted butter mixed with minced garlic and a squeeze of lemon for dipping.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate leftovers in an airtight container for up to 2 days.
Reheating
Steam leftovers in a covered pot with a splash of water for 5 minutes. Do not boil again.
Nutrition Facts
Per serving (235mg) · 6 servings
Calories485
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein42g
Carbohydrates14g
Fat48g
Fiber1800mg
Sugar5g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I do this indoors?
- Yes, use your largest stockpot on the stove. A turkey fryer pot works best outdoors.
- What if I cannot find crab legs?
- Crawfish, lobster tails, or extra shrimp all work as substitutes.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →