Dairy Free Classic Seafood Boil

Total time1 hr 5 min

Prep time20 min

Cook time45 min

5.0

(3)

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Ingredients

6 servings

For the boil

4 quarts water
1 can (12 oz) lager beer
½ cup old bay seasoning
1 tbsp kosher salt
1 tbsp black peppercorns
1 tbsp crushed red pepper flakes
1 head garlic, halved crosswise
2 lemons, halved
1 large onion, quartered
4 bay leaves
1 ½ lb small red potatoes
1 lb smoked andouille sausage, cut into 2-inch pieces
4 ears corn, husked and broken in half
2 lb snow crab legs or king crab legs
2 lb littleneck clams, scrubbed
2 lb large shrimp (16/20 count), shell-on and deveined

For the butter sauce

4 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp old bay seasoning
2 tbsp fresh lemon juice

For serving

2 lemons, cut into wedges
¼ cup fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Combine the water, beer, Old Bay seasoning, kosher salt, black peppercorns, red pepper flakes, garlic, lemons (squeeze the juice in before dropping the halves in), onion, and bay leaves in a 12-quart or larger stockpot. Bring to a rolling boil over high heat, about 15 minutes.
2
Add the red potatoes to the boiling broth and cook for 10 minutes, until they just begin to soften when pierced with a knife.

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