Angry Crab Seafood Boil Recipe
An Angry Crab Seafood Boil is a popular dish that originates from the coastal regions of the United States, especially in Louisiana and the Gulf Coast. This festive meal typically features a medley of seafood like shrimp, crab, mussels, and crawfish, all simmered together with potatoes, corn, and spicy seasoning.
Ingredients
- 1 Shrimp
- 2 Old Bay Seasoning
- 2 Cajun Seasoning
- The foundation of any great seafood boil is of course, the seafood. Here’s what you’ll need:
- Shrimp
- Crab
- Mussels
- Crawfish
- Lobster
- Clams
- Scallops
- Here’s what you’ll need to create that signature spicy flavor:
- Old Bay Seasoning 2 tablespoons
- Cajun Seasoning 2 tablespoons
- Paprika 1 tablespoon
- Cayenne Pepper 1 teaspoon, adjust for heat preference
- Salt to taste
- Lemon Juice 1/4 cup
- Garlic cloves 3, minced
- you’ll need a variety of vegetables to balance out the flavors and add texture to the boil. Here’s what you’ll need:
- Potatoes 6-8 small or 3-4 large, cut into wedges
- Corn on the cob 4 ears, cut in half
- Onion 1, diced
- Celery stalks 2, chopped
- Bell peppers 2, diced
- Mushrooms 8 ounces, halved
Instructions
- Prepare the Ingredients: Start by cleaning your seafood thoroughly. Ensure the shrimp is deveined, the crab is cleaned, and the mussels and clams are scrubbed. Cut the potatoes into wedges, chop the corn, and prepare the other vegetables.
- Season the Water: In a large pot, fill it with water (about two-thirds full) and bring it to a boil. Add in the Old Bay seasoning, Cajun seasoning, paprika, cayenne pepper, salt, lemon juice, and minced garlic. Stir to combine and let it simmer for about 10 minutes to allow the flavors to meld.
- Cook the Vegetables: Once the water is seasoned, add the potatoes first as they take longer to cook. Let them boil for about 10-15 minutes or until tender.
- Add the Seafood: Next, add the shrimp, crab, mussels, crawfish, and any additional seafood you’re using. Mix in the corn, onions, celery, bell peppers, and mushrooms. Cover the pot and let it cook for another 5-10 minutes until the seafood is done and the mussels have opened.
- Drain and Serve: Carefully drain the seafood and vegetables in a colander which allows the excess liquid to escape. Spread newspapers on a large table or serving platter and pour the seafood boil over the top. Serve with extra lemon wedges and your favorite dipping sauces.
- Enjoy: Gather your family and friends, dig in, and enjoy the communal experience of this delicious dish.
Notes
If you have leftovers (though that’s rarely the case!), store them properly to maintain freshness:
- Cool Quickly: Allow the seafood to boil to cool to room temperature before storing.
- Airtight Containers: Use airtight containers to keep everything fresh. Store the seafood and vegetables separately if possible.
- Refrigeration: Keep the containers in the refrigerator for up to 3 days.