Angry Crab Seafood Boil Recipe
This angry crab seafood boil recipe is a hearty Cajun classic loaded with shrimp, crab legs, sausage, corn, and potatoes. Everything is tossed in a rich garlic butter sauce that’s spicy, bold, and finger-licking good. Ready in under an hour, it’s the perfect dish for family dinners, summer cookouts, or any gathering where you want food, fun, and flavor all in one pot.
Equipment
- Large stockpot
- Strainer or slotted spoon
- Skillet or pan
- Sharp Knife and Cutting Board
- Serving tray or platter
Ingredients
- 5 quarts water
- 2 tbsp salt
- 1 onion quartered
- 1 lemon halved
- 1 boil-in-bag seasoning pouch
- 1 tbsp shrimp & crab boil concentrate
- 4 ears corn husked & halved
- 2 lbs baby potatoes
- 5 lbs shrimp peeled & deveined
- Crab legs optional
- 1 lb smoked sausage sliced
- Spices: paprika lemon pepper, cayenne, Old Bay, Cajun seasoning, onion powder, brown sugar
- ½ cup butter for garlic butter sauce
- Juice of 1 lemon
Instructions
- Build the Broth: In a large stockpot, pour in 5 quarts of water. Add salt, onion, lemon halves, a boil-in-bag seasoning pouch, and shrimp and crab boil concentrate. Bring it to a rolling boil. This aromatic base will carry the spices into every ingredient.
- Cook Veggies: Drop in the corn halves first. Let them cook for 10 minutes. Next, add the baby potatoes and boil another 15 minutes until tender. Remove both with a slotted spoon and save 1 ½ cups of broth for the sauce.
- Brown the Sausage: While the veggies cook, slice and sear sausage in a skillet for about 5 minutes until golden. Set aside for later.
- Make Garlic Butter Sauce: In the same skillet, melt butter and stir in paprika, Cajun seasoning, Old Bay, cayenne, lemon pepper, onion powder, and brown sugar. Squeeze in fresh lemon juice, then pour in the reserved broth. Let it simmer until fragrant.
- Cook Seafood: Add the shrimp to the simmering sauce. Cook for 3–4 minutes until pink. If using crab legs, boil them separately in the seasoned broth for about 4 minutes.
- Combine and Serve: In a large bowl or tray, mix shrimp, crab legs, sausage, corn, and potatoes. Pour the garlic butter sauce over everything and toss well.
Video
Notes
- Adjust spice level: add more cayenne for heat, or reduce for a milder boil.
- Swap crab legs for lobster, crawfish, or mussels if you prefer variety.
- Leftovers keep in the fridge for up to 3 days—reheat gently with a splash of broth.
- For the true Angry Crab Shack seafood boil vibe, serve family-style on parchment or newspaper