Seafood Boil with Garlic Butter Sauce #FishFridayFoodies

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Today, Sue from Palatable Pastime invited us to share our best seafood boil recipes!

Seafood boils are just good eating. Once I was invited to a birthday party where they created and served the most beautiful seafood boil spread - they used a huge vat to cook the whole thing in (the kind you deep fry a turkey in) - that alone was fun to watch! Then they spread the whole table with newspaper and turned everything out on the table and we dug in! There's something about eating with your hands and making a mess. I think it makes the food taste even better. 

This recipe reminded me of that birthday - and made me decide I need to serve this up at my next party too! The garlic butter sauce is so tasty - definitely reserve some for dipping. It's delicious!

See all of our tasty seafood boils! 

Culinary Adventures with Camilla: Dungeness Crab Boil

Palatable Pastime: Easy Instant Pot Seafood Boil

Making Miracles: Seafood Boil with Garlic Butter Sauce

A Day in the Life on the Farm: Slow Cooker Shrimp Boil

Karen’s Kitchen Stories: Viet-Cajun Seafood Boil

Seafood Boil with Garlic Butter Sauce

Ingredients

1 TBS vegetable oil

14 ounces smoked sausage, like andouille, cut into 3-4 inch pieces

6 garlic cloves, minced

¼ cup old bay seasoning

3 14-oz cans chicken broth

2 cups water

12 ounces light beer

4 bay leaves

4 ears of corn, cut into 3-4 inch pieces

4 medium potatoes, scrubbed and quartered

2 pounds precooked snow crab legs

1 pound raw shrimp

3 tablespoons butter, melted

fresh ground black pepper, optional

hot sauce, for serving, optional

Directions

1. In a large soup pot, heat the vegetable oil over medium-high heat and sear the sausage until lightly browned on all sides. Add the garlic and sauté another minute until fragrant. Stir in the old bay and stir for a minute.
2. Add liquids: chicken broth, water, and light beer. Stir to blend. Add in the bay leaves, corn and potatoes. Bring to a simmer. Simmer, uncovered about 18-20 minutes.
3. Use a slotted spoon to remove all of the potatoes, corn, and sausage to a serving platter or bowl. Add in the shrimp and snow crab legs to the pot and bring to a simmer. Simmer 3 minutes, or until shrimp is cooked and crab is heated through.
4. Use the slotted spoon to add the shrimp and legs to the serving platter / bowl. Reserve cooking liquid.
5. In a medium bowl, melt the butter. Scoop out 1 cup of the cooking liquid and whisk into the melted butter.
6. Drizzle the platter / bowl with about half of the garlic butter mixture, and serve the rest in small bowls around the table for dipping.
7. Add a sprinkle of black pepper over everything before serving if desired.
8. Serve with hot sauce on the side, if desired!

Recipe adapted from Diethood