A classic and flavorful seafood boil featuring snow crab legs, corn on the cob, red potatoes, and hard-boiled eggs, all tossed in a savory homemade sauce. This recipe guides you through creating a perfectly seasoned boil, from the aromatic broth to the final toss.
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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.
Add the halved red potatoes and whole eggs to the boiling water. Cook for 15 minutes.
Add the corn and snow crab legs to the pot. Continue to boil for another 5 minutes.
Carefully remove all the cooked ingredients from the pot and set aside. Peel the hard-boiled eggs.
Place the cooked crab legs, potatoes, corn, and peeled eggs into a large oven bag or bowl.
Pour your homemade seafood sauce over all the ingredients in the bag.
Securely tie the bag and shake well to ensure everything is evenly coated with the sauce.
Serve immediately, garnished with fresh parsley, lime wedges, and a sprinkle of lemon pepper if desired.
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