Red Meat Allergy Friendly Classic Seafood Boil
Total time1 hr 5 min
Prep time20 min
Cook time45 min
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Learn more →Ingredients
6 servings
For the boil
- 4 quarts water
- 1 can (12 oz) lager beer
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- 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
- 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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