Cajun Seafood Boil – Boiling Crab Copycat (2024)

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Introducing my Cajun Seafood Boil – Boiling Crab Copycat recipe, a mouthwatering homage to the beloved seafood boil found at Boiling Crab, now perfected for your home kitchen! I created this dish to feature succulent crab legs, plump shrimp, and tender clams all tossed in my signature whole Shabang sauce, ensuring each bite bursts with Cajun-inspired flavor. Skip the restaurant wait and bring the taste of the coast straight to your table with this easy, delicious recipe. Let’s dive into seafood paradise right in your own kitchen!

Table of Contents

1 Why I Love This Recipe
2 Ingredients
3 Essential Kitchen Equipment
4 Directions
5 Recipe Variations
6 Pairing Recommendations
7 Frequently Asked Questions
8 Storage Tips
9 Other Recipes You Might Like
10 Watch How To Make It
11 Cajun Seafood Boil – Boiling Crab Copycat

Why I Love This Recipe

If you’re craving the ultimate seafood indulgence right at home, look no further than my Cajun Seafood Boil – Boiling Crab Copycat recipe! Picture this, succulent crab legs, plump shrimp, and tender clams, all pre-cooked to perfection then drenched in my exclusive Whole Shabang Sauce, bursting with fiery Cajun flavor! It’s a hands-on, finger-licking experience that I promise will bring the vibrant taste of Boiling Crab straight to your kitchen table!

Crafted with the same base and technique used in my beloved Cajun Shrimp Boil and Cajun Lobster Boil recipe, this dish is a hassle-free and proven way to recreate the magic of Boiling Crab in your own kitchen. Plus, here’s the kicker, I’ve made sure this foolproof recipe comes out perfect every time, all in less than 15 minutes! So let’s dive in, get messy, and savor every sensational bite of this homemade seafood extravaganza! Get ready to experience seafood bliss like never before – let’s make it now!

Ingredients

Crab Legs – precooked frozen crab legs of choice, preferably cracked crab legs for easier eating. Most commonly used for will be snow crab legs.
Clams – live medium sized clams like littleneck, white calms or Manila work best in seafood boil. You also can use precooked frozen calms often sold at Asian grocery stores if live clams are not in season.
Corn Cobettes – corn of choice cut into cobettes. You can use whole corn if preferred as well.
Salt – sea salt preferred.
Shrimp – thawed large shell-on shrimp with tails. Best to keep shell on so it doesn’t shrink in size when being cooked in the seafood boil.
Kielbasa Sausage –Kielbasa sausage works best, but can also use hot link or bratwurst if preferred.
Butter – salted or unsalted butter. If using unsalted, make sure to add a pinch of salt into the sauce.
Garlic – minced fresh garlic.
Old Bay Seasoning – premixed seasoning found in the seafood section of most grocery stores. Give the sauce the base flavor.
Paprika – ground used for coloring of the sauce.
Cajun Seasoning– premixed seasoning found in the spices section. Used to give the sauce the mix of cajun flavors.
Lemon Pepper – premixed seasoning found in the spices section.
Cayenne Pepper – ground red cayenne pepper. Used to give the sauce the spiciness.
Sweetener –sweetener of choice.

Additional Add Ins

For an extra hearty Cajun boil dish, consider incorporating some Potatoes or Mussels into your recipe. These additional add-ins will complement the seafood beautifully, adding depth and heartiness to the dish.

🌽 Corn Cobettes Note

To effectively break corn down into cobettes, simply Use Your Hands.

Essential Kitchen Equipment

Large Stock Pot

Directions

Step 1 Begin by melting butter over low heat in a large sauce pan. Once the butter has melted, add minced garlic, Old Bay seasoning, paprika, Cajun seasoning, lemon pepper, cayenne pepper, and sweetener. Stir everything together well, then let the mixture simmer for approximately 5 minutes.

Step 2 Fill a large stove top pot with water and bring it to a boil. Once it’s boiling, add salt to the water and reduce the heat to medium. Then, add the corn cobettes, frozen crab legs, and clams to the pot. Cover it and let everything cook for 4-5 minutes, or until the clams open up.

🍲 Boiling Pro Tip

Avoid Overcrowding the pot when boiling seafood. Overcrowding lowers the temperature and extends cooking times, potentially altering texture. Give ingredients space for even cooking and optimal results.

🦀 Crab Leg Note

For optimal flavor and texture, Cook Crab Legs Frozen. No need to defrost before hand.

🍲 Poaching Pro Tip

Avoid Overcooking shrimp; once they turn pink, they’re done. Overcooking harms their texture.

Step 4 Take all the seafood and other ingredients out of the pot, ensuring to drain any excess water thoroughly and mix with the prepared seafood boil sauce. Toss everything together well, then transfer it to a serving plate. This dish is best enjoyed with your hands!

🦪 Clam Serving Tip

Discard Any Clams That Don’t Open after cooking; they might be uncooked or contain sand.

🍽️ Serving Pro Tip

The sauce can also be used as a Dipping Sauce instead of tossing it with the seafood. This is ideal for parties where guests prefer different levels of spiciness. Serve the sauce on the side for a personalized seafood experience. Just make sure to mix the sauce before as settling will occur.

💡 Clean Up Pro Tip

Serve your Cajun seafood boil directly on the table and place a Large Disposable Tablecloth Underneath, making cleanup easier afterwards.

Recipe Variations

For a shrimp-focused option, simply omit the crab and clams legs to create a flavorful Cajun Shrimp Boil. Alternatively, for a more indulgent twist, add lobster to the mix for a luxurious Cajun Lobster Boil variation. These variations offer delicious alternatives while maintaining the essence of the classic Cajun seafood boil experience.

Pairing Recommendations

Complete your Cajun dining experience by serving this dish with Cajun Cauliflower Rice or classic French fries. These sides perfectly complement the flavors of the seafood boil, enhancing the overall meal with their distinct textures and flavors.

Frequently Asked Questions

What can I use as a substitute for certain seafood ingredients if they're not available?

If you can't find live clams, you can substitute with mussels or frozen precooked clams instead. Mussels offer a similar taste and texture, while frozen clams provide convenience and ease of use. Both options work well as alternatives in recipes calling for live clams.

Can I prepare the sauce ahead of time, or does it need to be made fresh with each batch?

Yes, you can prepare the sauce ahead of time. It will last stored in an airtight container for 14-21 days.

Are there any tips for cleaning and preparing the seafood before cooking?

Before cooking, ensure that the live clams you use have been desanded and degritted at the market. Typically, this has been done if they are being stored in running water at the store. Additionally, it's a good practice to rinse all seafood under cold water before cooking to remove any remaining debris or impurities.

Storage Tips

To store leftovers, transfer the seafood boil into an airtight container and refrigerate for 3-5 days. If there is any unused sauce, store it separately in an airtight container, where it will remain fresh for 14-21 days.

Other Recipes You Might Like

Old Bay Pan Fried Shrimp
Shrimp Ceviche
Shrimp co*cktail
Dynamite Seafood Shrimp

Watch How To Make It

Cajun Seafood Boil – Boiling Crab Copycat

Discover how to create a mouthwatering Cajun Seafood Boil, reminiscent of the famous dish at Boiling Crab. This recipe guides you through the steps to make a flavorful seafood feast right at home. Perfect for seafood lovers craving a taste of the sea!

5 from 2 votes

Course: Main Course

Cuisine: American

Keyword: boiling crab seafood

Prep Time: 1 minute minute

Cook Time: 12 minutes minutes

Total Time: 13 minutes minutes

Servings: 2

Print Recipe

Calories: 1515kcal

Ingredients

Seafood

1/2 lbs Crab Legs frozen, precooked
1/2 lbs Clams littleneck, white calms, or manila
2 Corn Cobettes
1/2 lbs Shrimp thawed, shell and tail on
12 oz Sausage Kielbasa or sausage of choice
1 tbsp Salt

Sauce

8 oz Butter 2 sticks
6-8 Clove Garlic
1 tbsp Old Bay Seasoning
1 tbsp Paprika
1 tbsp Cajun Seasoning
1 tbsp Lemon Pepper
1 tsp Cayenne Pepper
1/2 tbsp Sweetener your preferred sweetener

Instructions

Gather all the ingredients.
Melt butter in a large saucepan over medium-low heat. Lower the heat to low and add chopped garlic, Old Bay seasoning, paprika, Cajun seasoning, lemon pepper, cayenne pepper, and sweetener. Stir well and let it simmer for 5 minutes.
In a large stove-top pot, add enough water to cover the corn, frozen crab legs, and clams, and bring it to a boil. Once boiling, add salt, then reduce the heat to medium. Add the corn, crab legs, and clams, cover the pot, and cook for 4-5 minutes until the clams open up.
Turn off the heat, add the chopped sausage and shrimp to the pot, cover it, and let them poach for 90-120 seconds, or until the shrimp turns pink.
After the sausages and shrimp are done cooking, drain them well and mix with the prepared seafood boil sauce. Toss everything together and then transfer it to a serving plate. This dish is best enjoyed with your hands!

Nutrition

*Values Based Per Serving

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