Wow your friends and family by treating them to a one pot Shrimp and Crab Boil. Super simple to make, feeds 8 hungry adults, and is done in under an hour!
If you love seafood and love getting together with friends and family I highly suggest hosting a Shrimp and Crab Boil at your home! With just a few ingredients you can truly have a memorable dinner with the people you love.
If you find yourself intimidated to cook fish this might be the first recipe I encourage you to try and make. I can honestly tell you it’s probably one of the easiest seafood recipes to cook. With a few ingredients your dinner will be made, and you’ll have wowed your guest.
- Chesapeake Bay Seafood Spice
- Lemons – for cooking and garnish!
- Fingerling potatoes
- Corn on the cob – cut these into pieces!
- Crab legs
- Salted butter- for dipping your shrimp and crab into!
- First, you will want to use a large 5 gallon pot, and fill the pot halfway with water. Bring to a rolling boil then add in the seafood spice. Mix with a large spoon then add in the lemons, garlic bulb, fingerling potatoes, corn, and kielbasa. Cook for 20 minutes with the lid on. Stir occasionally.
- Add in the shrimp and crab legs. Cook for an additional 5 minutes. Once shrimp turn pink and crab legs are red turn the heat off. Carefully drain as much liquid out of the pot. Place food on trays and in bowls or line a table with newspaper and spread the cooked (drained) food on newspaper.
- Enjoy immediately. Serve with melted butter ramekins, fresh lemon, and crusty bread.
You will notice from the photos above that we opted for our 20 gallon turkey fryer to cook the boil in. All the ingredients just about filled up almost the entire pot! I wasn’t sure if the 8 of us would be able to eat this much seafood but clearly we had no problem.
How do you host a seafood boil?
There are multiple ways to host a seafood boil at home.
- You can go the traditional route and line a table with newspaper and dump the drained boil directly in the middle of the table. Have a few empty bowls out to discard shrimp shells and cracked crab legs.
- A little less mess — use large bowls to hold all the seafood. Once again, make sure you have a few empty bowls to discard the shells!
- Provide your family and friends with plastic disposable bibs, crab claw crackers, crab picks, and some mini ramekins to hold melted butter.
I love to serve pitchers of sangria with a seafood boil. It’s my summertime entertaining drink of choice. It’s quick to mix up and best of all your guest can fill up their own cups when they need it. Of course, most light beers also compliment this meal as well as summertime cocktails!
Once you have water to a rolling boil it should only take 2-3 minutes to cook shrimp. That is if it’s on it’s own. If you have other seafood in the pot like this recipe calls for it will take about 5 minutes.
If your looking for a fun way to host your guest this Memorial Day weekend definitely give my recipe for my Crab Leg & Shrimp Boil a try!
If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Shrimp and Crab Boil
- Large 20 Gallon Pot
- 2 Vanns Chesapeake Bay Seafood Spice
- 2 lemons cut in half plus additional for serving
- 1 bulb of garlic
- 3 lb fingerling potatoes
- 8 ears of corn cut in half
- 2 kielbasa rings cut in 2-inch pieces
- 3 1/2 lb large shrimp
- 7 lb crab legs
- 1 stick salted butter divided
- In a large 5 gallon pot, fill the pot halfway with water. Bring to a rolling boil then add in the Vanns Chesapeake Bay Seafood Spice.
- Mix with a large spoon then add in the lemons, garlic bulb, fingerling potatoes, corn, and kielbasa. Cook for 20 minutes with lid on. Stir occasionally.
- Add in the shrimp and crab legs. Cook for an additional 5 minutes. Once shrimp turn pink and crab legs are red turn the heat off.
- Carefully drain as much liquid out of the pot. Place food on trays and in bowls or like a table with newspaper and spread the cooked food on newspaper. Enjoy immediately. Serve with melted butter ramekins, fresh lemon, and crusty bread.