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Angry Crab Seafood Boil Recipe
Emma

Angry Crab Seafood Boil Recipe

5 from 3 votes
There’s nothing quite like gathering your friends and family around a table piled high with a mouthwatering seafood boil. Today, I’m thrilled to show you how to recreate the famous Angry Crab Seafood Boil Recipe right at home. Bursting with jumbo shrimp, sweet lobster tails, smoky andouille sausage, and perfectly cooked potatoes and corn, this dish is a true celebration of Cajun flavors.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10
Course: Main Dish
Cuisine: American
Calories: 216
Ingredients Method Video Notes

Ingredients
  

  • 2 lbs jumbo shrimp peeled, deveined, defrosted
  • 2 lobster tails split in half
  • 2 lbs andouille sausage sliced
  • 1 lb snow crab legs
  • 2 onions chopped
  • 2 cups petite Yukon Gold potatoes
  • 2 ears corn cut into pieces
  • 1 orange juiced
  • 1 lemon juiced
  • 2 sticks unsalted butter
  • 2 heads roasted garlic
  • 6 cloves fresh garlic minced
  • 2 tbsp hot sauce your choice
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chicken bouillon powder or lobster base
  • 3 tbsp Cajun seasoning or Lemon Bay seasoning
  • 2 tbsp all-purpose seasoning AP seasoning
  • 1 cup chicken or seafood broth
  • Fresh chopped parsley

Method
 

  1. Rinse potatoes until water runs clear. Boil until about ⅔ cooked. Brush corn with oil or butter, season, and roast at 400°F for 5–6 minutes.
  2. Cut lobster tails in half lengthwise with kitchen scissors. Remove veins and clean.
  3. Slice andouille sausage and sear in a skillet with a bit of oil over medium-high heat until lightly browned. Remove and set aside.
  4. In the same skillet, melt 2 sticks of butter. Add chopped onions, roasted garlic, and fresh garlic. Cook until fragrant. Stir in orange juice, lemon juice, hot sauce, Worcestershire sauce, chicken bouillon, Cajun seasoning, and AP seasoning. Add chicken broth, bring to a simmer, and cook until sauce thickens slightly. Taste and adjust seasoning.
  5. Place turkey bags in foil pans or casserole dishes for stability. Add a layer of sauce, then potatoes, corn, and seared sausage. Add snow crab legs, drizzle with sauce, and sprinkle with more seasoning. Tie bags loosely, leaving room to add shrimp later.
  6. Bake bags at 400°F for about 30 minutes until potatoes and crab legs are cooked.
  7. Open bags, add shrimp and lobster tails, drizzle with sauce, and sprinkle more seasoning. Tie bags again and return to oven for another 10 minutes until shrimp and lobster are just cooked through.
  8. Carefully open bags, transfer contents to a large platter, and pour remaining sauce over the seafood. Garnish with fresh parsley.

Video

Notes

Store leftovers in airtight containers in the fridge for up to 2 days. Reheat in a skillet over medium heat with a splash of broth or water until warmed through. Avoid microwaving shrimp and lobster to prevent rubbery texture.