Best 5 Crab And Shrimp Boil With New Potatoes Recipes

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Indulge in a classic seafood feast with our delectable Crab and Shrimp Boil with New Potatoes. This vibrant dish, bursting with the flavors of the sea, combines succulent crab legs, tender shrimp, and creamy new potatoes, all simmering in a savory broth infused with aromatic spices and zesty citrus. Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more. Alongside the main event, you'll also discover a collection of complementary recipes that elevate the entire experience. Learn how to make a mouthwatering Cajun Butter Sauce for dipping, a refreshing Corn and Avocado Salad to balance the richness, and a simple yet satisfying Garlic Bread to soak up every last drop of the flavorful broth. Get ready to gather your loved ones around the table and create lasting memories with this exceptional seafood extravaganza.

Let's cook with our recipes!

DAVE'S LOW COUNTRY BOIL



Dave's Low Country Boil image

Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!

Provided by Lisa

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h

Yield 15

Number Of Ingredients 6

1 tablespoon seafood seasoning (such as Old Bay®), or to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
8 ears fresh corn, husks and silks removed
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp, peeled and deveined

Steps:

  • Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
  • Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g

KING CRAB AND SHRIMP BOIL



King Crab and Shrimp Boil image

My own adaptation of frogmore stew. An easy southern comfort dish...just throw it all in the pot! Serve in large bowls as a stew. Peel shrimp and crab as you eat.

Provided by kenzie02m

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 55m

Yield 4

Number Of Ingredients 10

6 quarts water, and more as needed
¼ cup seafood seasoning (such as Old Bay®), or to taste
1 pound small red potatoes
2 pounds king crab legs
2 cups chopped carrots
1 ½ cups chopped celery
12 pearl onions
1 pound spicy sausage links, cut into rounds
4 ears corn, husked
2 pounds unpeeled shrimp

Steps:

  • Bring 6 quarts water to a boil in a large stewing pot; add seafood seasoning. Cook potatoes in the seasoned water for 15 minutes.
  • Bring a separate pot of water to a boil; add seafood seasoning to taste. Cook crab legs until meat is tender, about 10 minutes.
  • Mix carrots, celery, and onions into potatoes; cook until vegetables are tender, about 10 minutes. Add sausage and corn and continue boiling for 5 minutes more. Add shrimp and transfer crab legs to same pot; cook until shrimp are cooked through and pink, 2 to 3 minutes.

Nutrition Facts : Calories 982.7 calories, Carbohydrate 47.6 g, Cholesterol 578.3 mg, Fat 47.3 g, Fiber 6.8 g, Protein 90.6 g, SaturatedFat 13.8 g, Sodium 3649.5 mg, Sugar 8.3 g

CRAB AND SHRIMP BOIL PASTA



Crab and Shrimp Boil Pasta image

Sweet corn, salty sausage, zesty shrimp, creamy potatoes and butter for dipping - a crab boil has everything you want in a meal. But unless you're a pro at cracking crab legs, it can be a challenge. Instead, capture those same flavors with this seafood pasta, which uses lump crab meat and this speedy sheet-pan shrimp boil. Get the shrimp boil into the oven, then immediately start preparing this recipe. (If the shrimp boil is done early, just cover it with aluminum foil until ready to add.) In the end, it all comes together in a big, shareable dish.

Provided by Millie Peartree

Categories     dinner, pastas, seafood, main course

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt
1 pound smoked sausage, such as kielbasa, sliced 1/2-inch-thick
1 tablespoon neutral oil, such as canola or vegetable oil
1 cup unsalted butter (2 sticks)
6 garlic cloves, minced
1 cup chicken broth or seafood stock
2 1/2 teaspoons seafood seasoning, such as Old Bay
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon red-pepper flakes, or to taste
2 tablespoons lemon juice (from 1 lemon)
1 (16-ounce) box linguine
1 pound lump crab meat
1 recipe sheet-pan shrimp boil
1 tablespoon chopped fresh parsley leaves

Steps:

  • Bring a large pot of salted water to boil for the pasta.
  • As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.
  • Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)
  • Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.
  • Cook pasta in salted water according to package directions. Drain and set aside.
  • Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.

SPICY BOILED CRABS, SHRIMP, POTATOES, CORN, AND GARLIC



Spicy Boiled Crabs, Shrimp, Potatoes, Corn, and Garlic image

Categories     Garlic     Potato     Crab     Shrimp     Corn     Summer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 12

24 live blue crabs
two 3-ounce packets Zatarain's crab boil or 5 tablespoons Old Bay seasoning
1 tablespoon cayenne
1/2 cup table salt
3 lemons, quartered
2 onions, halved
1 1/2 pounds small potatoes (about 2 inches in diameter)
2 heads of garlic (not separated into cloves)
6 ears of corn, shucked
2 tablespoons Old Bay Seasoning*, or to taste, for sprinkling over boiled seafood
2 pounds large shrimp (about 30, preferably with heads)
Accompaniments:Horseradish Cocktail Sauce and French bread

Steps:

  • In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
  • While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.)
  • Add Zatarain's crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil.
  • Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use Knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Old Bay seasoning.
  • Return water to boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon Old Bay seasoning.
  • Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.

SHRIMP, SWEET CORN AND NEW POTATO BOIL



Shrimp, Sweet Corn and New Potato Boil image

Both family and friends will enjoy this special one-pot meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 11

6 cups water
1 teaspoon salt
1 package (3 ounces) shrimp and crab boil mixture, (one 3-ounce bag)
1 pound small red potato
4 medium ears sweet corn, cut in half
1 pound uncooked peeled deveined medium shrimp, thawed if frozen
3 tablespoons butter or margarine, melted
1 lemon, cut in to wedges
Fresh ground pepper, if desired
Chopped fresh parsley, if desired
Cocktail sauce, if desired

Steps:

  • Mix water, salt and bag of crab boil mixture in 4-quart Dutch oven. Cover and heat to boiling. Add potatoes and corn. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes or just until potatoes are tender and corn is bright yellow.
  • Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
  • Drain potatoes, corn and shrimp; discard crab boil bag. Place corn and potatoes on serving platter; drizzle with melted butter. Arrange shrimp on platter; squeeze juice from lemon wedges over shrimp. Sprinkle with pepper and parsley; serve with cocktail sauce.

Nutrition Facts : Calories 365, Carbohydrate 48 g, Cholesterol 185 mg, Fiber 5 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg

Tips:

  • Use fresh seafood: The fresher the seafood, the better your crab and shrimp boil will taste. If you can, buy live crabs and shrimp and boil them yourself.
  • Season the water well: The boiling water is what flavors the seafood, so make sure to season it well with salt, pepper, Old Bay seasoning, and other spices.
  • Don't overcrowd the pot: If you overcrowd the pot, the seafood won't cook evenly. Cook the seafood in batches if necessary.
  • Cook the seafood until it's just cooked through: Overcooked seafood is tough and chewy. Cook the seafood until it's opaque and firm, but not rubbery.
  • Serve the seafood with plenty of melted butter and lemon wedges: Melted butter and lemon wedges are the classic accompaniments to crab and shrimp boils. They add flavor and richness to the seafood.

Conclusion:

Crab and shrimp boils are a delicious and easy way to enjoy fresh seafood. They're perfect for parties or casual gatherings. With a little planning and preparation, you can make a crab and shrimp boil that everyone will love. So next time you're looking for a fun and festive meal, give crab and shrimp boil a try.

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