Ingredients:

  • 6 quarts water
  • 1 large yellow onion, quartered
  • 2 heads of garlic, halved crosswise
  • 3 lemons, halved
  • 1/2 cup Old Bay Seasoning
  • 2 tbsp liquid seafood boil
  • 1/4 cup kosher salt
  • 2 lbs snow crab clusters, thawed
  • 1 lb jumbo shrimp, shell-on and deveined
  • 1 lb andouille sausage, sliced into 2-inch chunks
  • 1 lb small red potatoes, whole
  • 3 ears of corn, husked and snapped into thirds
  • 1.5 cups unsalted butter
  • 1/4 cup minced garlic
  • 3 tbsp Cajun seafood boil seasoning blend
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar

Instructions:

  1. Fill an extra-large stockpot with 6 quarts of water. Squeeze the lemons into the water and add the halves, quartered onion, halved garlic heads, Old Bay, liquid boil, and salt. Bring to a rolling boil and simmer for 10 minutes to develop the aromatic base.
  2. Add the red potatoes to the boiling liquid. Cook for 10 minutes.
  3. Add the sliced andouille sausage and corn pieces to the pot. Boil for an additional 5 minutes.
  4. Nestle the snow crab clusters into the liquid. Boil for 5-8 minutes. In the final 2 minutes of cooking, add the jumbo shrimp.
  5. While seafood finishes, prepare the sauce by melting the butter in a small saucepan over medium heat. Whisk in the minced garlic, Cajun seasoning, Worcestershire sauce, and brown sugar until emulsified and glossy.
  6. Turn off the heat and let the seafood 'steep and soak' for 5 minutes. Drain the seafood and vegetables, then toss with the spicy garlic butter sauce before serving.