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
Calories: 586kcal
Ingredients
Seafood Boil:
- 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)
Cocktail Sauce:
- ¼ cup ketchup
- 1 tablespoon horseradish
- ½ teaspoon Worcestershire sauce
- ¼ lemon, juiced
- ½ teaspoon yellow mustard
Butter Sauce:
- ¼ cup butter (½ stick)
- 2 garlic cloves, diced
- ¼ teaspoon red chili flakes (optional, for heat)
- ½ lemon, juiced
Instructions
Seafood Boil:
- 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!
Cocktail Sauce:
- Stir all cocktail ingredients together.Taste and adjust the seasoning if desired (more ketchup for a sweeter sauce, more horseradish for extra heat).
Butter Sauce:
- 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.
Notes
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)
Nutrition
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
