Ingredients
For the Boil:
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1 kg crab legs or whole crabs (cleaned)
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500 g large shrimp (shell on, deveined)
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500 g mussels or clams (optional)
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4–5 smoked sausages, sliced into rounds
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6–8 small red or yellow potatoes
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3–4 ears corn, cut into halves
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4 boiled eggs (optional)
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1 large lemon (cut into wedges)
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2 tbsp salt
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3–4 bay leaves
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3–4 liters water
Seasoning & Sauce:
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3–4 tbsp LK Herbs and Spices Cajun Seasoning
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1 tbsp paprika (optional, for extra color)
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1 tbsp Old Bay (optional, but Cajun is enough if you prefer)
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1 cup (2 sticks) unsalted butter
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6–8 cloves garlic, minced
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1 medium onion, finely chopped (optional)
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2 tbsp lemon juice
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1 tbsp Worcestershire sauce
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1 tsp sugar (balances the spice)
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Fresh parsley, chopped (for garnish)
Instructions
1. Boil the Base
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In a large stockpot, bring water, salt, bay leaves, and 1 tbsp Cajun seasoning to a boil.
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Add the potatoes and cook for about 12–15 minutes or until almost tender.
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Add corn and cook another 5 minutes.
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Add the sausage and cook for 3–4 minutes.
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Add crab, shrimp, and mussels/clams last and boil until shrimp turn pink and crab is cooked through (about 5–7 minutes).
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Drain everything and transfer to a large tray or deep pan.
2. Make the Cajun Garlic Butter Sauce
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In a large skillet or saucepan, melt the butter over medium heat.
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Add garlic and sauté until fragrant (1–2 minutes).
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Stir in onion (if using) and cook until softened.
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Add the rest of the Cajun seasoning, paprika, Worcestershire sauce, sugar, and lemon juice.
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Simmer for 2–3 minutes to let the flavors blend.
3. Combine & Serve
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Pour the hot Cajun garlic butter sauce over the boiled seafood, potatoes, corn, sausage, and eggs.
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Toss gently until everything is coated.
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Garnish with fresh parsley and serve with lemon wedges on the side.
🌶️ Tips & Variations
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Adjust Cajun seasoning depending on your spice preference.
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Add a splash of hot sauce if you want extra heat.
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Serve with warm crusty bread or steamed rice to soak up the sauce.