Seafood Boil for Two
This seafood boil for two is a scaled-down, smaller version of a classic Low Country boil, and is made with shrimp, crab legs, potatoes, onions and corn. Serve along with homemade cocktail sauce and garlic butter!
Servings: 2 people
- 1 lemon, quartered
- 2 bay leaves
- 2 teaspoons sea salt
- 2 teaspoons whole black peppercorns
- ¼ cup Old Bay seasoning Or use 1 packet Zatarain's Crawfish, Shrimp, and Crab Boil (See Recipe Notes)
- 12 ounces small red new potatoes (~6 potatoes), between 1 and 1½ inches in diameter Optionally, use other varieties of small potatoes (petite, fingerling or yellow potatoes)
- ½ sweet or yellow onion, cut into wedges
- 2 ears of corn, shucked + halved Or use frozen corn on the cob (if frozen cobs are halved, use 4 halves)
- 4 ounces shrimp, shells removed + deveined, tails on or off as desired
- 4 ounces crab legs (still in shell) Alternatively, use all shrimp (double amount)
- ¼ cup ketchup
- 1 tablespoon horseradish
- ½ teaspoon Worcestershire sauce
- ¼ lemon, juiced
- ½ teaspoon yellow mustard
- ¼ cup butter (½ stick)
- 2 garlic cloves, diced
- ¼ tsp red chili flakes (optional, for heat)
- ½ lemon, juiced
Add lemon, bay leaves, salt, peppercorns, and Old Bay (or seasoning packet) to a large pot of water. Bring it to a rolling boil over high heat.Add the potatoes and continue boiling for 5 minutes. Add the onions and continue boiling for about 10 more minutes. Add the corn and cook 5 more minutes, or until the potatoes are tender when pricked with a fork.Add the shrimp and crab legs to the pot and continue cooking about 3 minutes, or until the shrimp turns pink. Drain the ingredients through a colander, discarding the liquid. Discard the spice packet (if used), quartered lemon and bay leaves. Serve the seafood, potatoes, corn and onion on a platter or over newspaper, along with cocktail sauce and butter (recipes follow).Serve with crab crackers (if desired) and plenty of napkins!
Stir all cocktail ingredients together.Taste and adjust the seasoning if desired (more ketchup for a sweeter sauce, more horseradish for extra heat).
Melt butter over medium-low heat.Add garlic and chili flakes (if using), and heat until the garlic begins to sizzle (1-2 minutes). Turn off the heat and stir in the lemon juice.Cover and keep warm until ready to use.
Cocktail sauce can be made up to a week ahead of time. Store in the fridge until ready to use.
Garlic butter can be made ahead and stored in the fridge for up to 5 days or the freezer for up to 6 months.
Spice options: Use Old Bay for a milder seasoning or Zatarain's packets for a spicier seafood boil.
Broth ingredient options: Want to shake things up and make the broth more interesting? Try adding some (or all!) of the following:
- 1 12-ounce bottle of lager beer (not gluten-free unless specifically indicated)
- 1 fennel bulb, diced
- diced hot chili peppers (medium heat level, such as serrano or jalapeño)
- handful of garden herbs (such as thyme or oregano)
Calories: 586kcal | Carbohydrates: 72g | Protein: 24g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 210mg | Sodium: 3453mg | Potassium: 1361mg | Fiber: 10g | Sugar: 17g | Vitamin A: 1336IU | Vitamin C: 72mg | Calcium: 241mg | Iron: 7mg