Seafood Boil with Snow Crab and Potatoes | CookOS

Seafood Boil

Name: Seafood Boil with Snow Crab and Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 3 quarts water; 2 tbsp chicken bouillon paste; 3 lb red potatoes, cleaned and halved; 1 crab boil bag; 2 onions, quartered; 12 garlic cloves, peeled and smashed; 3 lemons, halved; 1/2 cup no-salt Creole seasoning; 1/2 cup seafood seasoning; 3 ears of corn, cut into thirds; 3 large eggs; 2 clusters snow crab legs; 2 cups homemade seafood sauce; 1 tbsp fresh parsley, chopped, for garnish; 1 lime, cut into wedges, for garnish; Lemon pepper, for sprinkling

This Cajun seafood boil combines snow crab legs, corn, red potatoes, and hard-boiled eggs in a richly seasoned homemade broth infused with Creole and seafood seasonings, crab boil spice, garlic, and lemon.

🌍Cajun 🏷️Seafood boil 🏷️Crab boil 🏷️Snow crab 🏷️Southern 🏷️Comfort food

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Total

30 min

Servings

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

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Ingredients

3 quarts water
2 tbsp chicken bouillon paste
3 lb red potatoes, cleaned and halved
1 crab boil bag
2 onions, quartered
12 garlic cloves, peeled and smashed
3 lemons, halved
1/2 cup no-salt Creole seasoning
1/2 cup seafood seasoning
3 ears of corn, cut into thirds
3 large eggs
2 clusters snow crab legs
2 cups homemade seafood sauce
1 tbsp fresh parsley, chopped, for garnishoptional
1 lime, cut into wedges, for garnishoptional
Lemon pepper, for sprinklingoptional

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Instructions

1
In a large stock pot, combine water, chicken bouillon paste, crab boil bag, quartered onions, smashed garlic, halved lemons, no-salt Creole seasoning, and seafood seasoning. Bring to a rolling boil.
2
Add the halved red potatoes and whole eggs to the boiling water. Cook for 15 minutes.
3
Add the corn and snow crab legs to the pot. Continue to boil for another 5 minutes.
4
Carefully remove all the cooked ingredients from the pot and set aside. Peel the hard-boiled eggs.
5
Place the cooked crab legs, potatoes, corn, and peeled eggs into a large oven bag or bowl.
6
Pour your homemade seafood sauce over all the ingredients in the bag.
7
Securely tie the bag and shake well to ensure everything is evenly coated with the sauce.
8
Serve immediately, garnished with fresh parsley, lime wedges, and a sprinkle of lemon pepper if desired.

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Tips & Notes

Pro tips

Build aromatic broth first: simmer the bouillon, crab boil bag, onions, garlic, lemon, and seasonings for 10 minutes before adding potatoes to infuse deep flavor.
Add proteins in stages: potatoes take longest (15–18 min), corn goes in last (3–4 min) so nothing overcooks and becomes mushy.
Taste the broth before tossing; adjust salt and heat with extra Creole seasoning—the liquid should be bold and savory.
Hard-boil eggs separately if you prefer firmer yolks; add pre-boiled eggs to the final toss to warm them without overcooking.

Substitutions

Snow crab legs → blue crab claws or shrimp (reduce cooking time to 2–3 minutes)
Red potatoes → fingerling potatoes or baby gold potatoes (same cooking time)
Creole seasoning → Cajun seasoning (similar profile, slightly less garlic)
Crab boil bag → 1 tsp Old Bay, 1 bay leaf, 1 tsp mustard seed, 1/2 tsp dill (homemade blend)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat gently over medium heat with a splash of water to restore broth.

Equipment

large pot (6–8 quart capacity) · slotted spoon or spider strainer

Common Questions

Can I use frozen crab legs?

Yes. Thaw frozen crab legs completely before adding to the boil, or add extra 2–3 minutes to cooking time if adding from frozen.

How do I know when the potatoes are done?

Pierce a potato half with a fork; it should be tender with no resistance at the center, typically 15–18 minutes after adding to the broth.

What's the difference between crab boil seasoning and Creole seasoning?

Crab boil (in the bag) is a spice blend with mustard seed and bay leaf designed for seafood; Creole seasoning is a dry rub with paprika, garlic, and cayenne for depth and heat.

Can I make the broth ahead of time?

Yes. Prepare the broth with bouillon, seasonings, aromatics, and lemon up to 2 days ahead; reheat and add proteins just before serving.

How should I store leftovers?

Keep the boil in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot over medium heat with a splash of water to restore broth consistency.