Easy Seafood Boil with Garlic Butter Sauce

Pour one carton of chicken broth into a large stock pot. Season with Old Bay and the juice of half a lemon. Bring to a boil.

While the broth heats up, prepare the mussels. In a separate small pot, add the frozen mussels and their sauce. Add a splash of chicken broth to the empty mussel bag, swirl to collect remaining sauce, and add to the pot. Cover and cook on medium heat until they open.

In another small pot, boil the eggs until hard-boiled.

Once the main broth is boiling, add the contents of the two frozen seafood boil bags.

Add the seasoning packet that came with the bags and stir.

Add the cleaned snow crab legs to the pot, pushing them down into the broth. Cover and cook until the seafood is cooked through and crab is heated, about 5-7 minutes.

To make the garlic butter sauce, melt two sticks of butter in a medium saucepan over medium heat.

Add the diced onion, pickled ginger (if using), 1 cup of chicken broth, vinegar, and minced garlic to the melted butter.

Stir in the seafood boil sauce mix packet. Bring to a simmer and cook for a few minutes until the flavors meld and onions are translucent.

Squeeze the remaining half lemon over the finished seafood boil.

Serve the seafood boil in large bowls with the cooked mussels, hard-boiled eggs, and the garlic butter sauce on the side for dipping.