Irresistible King Crab and Shrimp Boil

Here is my favorite king crab and shrimp boil recipe, loaded with tender crab legs, juicy shrimp, red potatoes, corn on the cob, and spicy andouille sausage, all seasoned with Old Bay and simmered together in one big pot.

This seafood boil is what I make when we want to turn dinner into a fun, hands-on event. Just spread everything out on a table covered with newspaper, grab some melted butter for dipping, and let everyone dig in with their hands. It’s messy, it’s delicious, and cleanup is a breeze.

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What Kind of Shrimp Should I Use?

For a seafood boil, you’ll want to use large or jumbo shrimp since they hold up better during the boiling process and are easier to peel and eat. You can use either fresh or frozen shrimp – just make sure frozen shrimp are fully thawed before adding them to the pot. I recommend buying shell-on shrimp with the heads removed, as the shells add extra flavor to the boil and protect the meat from overcooking. If you can find wild-caught Gulf shrimp, they tend to have a sweeter, more robust flavor, but farm-raised shrimp will work just fine too.

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Options for Substitutions

This seafood boil is pretty forgiving, so here are some swaps you can make based on what you have:

• King crab legs: If king crab is too pricey or hard to find, snow crab legs work great and are usually more budget-friendly. You could also use lobster tails for a different seafood experience.
• Shrimp: Any size shrimp works here, though I’d recommend keeping the shells on for more flavor. If you only have peeled shrimp, just add them at the very end so they don’t overcook.
• Spicy sausage: Andouille or kielbasa are classic choices, but any smoked sausage will do. If you want less heat, go with regular smoked sausage instead of spicy.
• Pearl onions: Regular yellow onions cut into quarters work just fine. You can also use shallots if that’s what you have on hand.
• Red potatoes: Yukon golds or even small russets are good alternatives. Just keep them whole or halved so they don’t fall apart during cooking.
• Seafood seasoning: Old Bay is the go-to, but if you don’t have it, make your own with paprika, cayenne, garlic powder, and a bit of celery salt.

Watch Out for These Mistakes While Cooking

The biggest mistake with seafood boils is overcooking the shrimp, which turns them rubbery and tough – they’re done as soon as they turn pink and curl into a C shape, so pull them off the heat immediately at the 2-minute mark.

Another common error is adding all the ingredients at once, which results in mushy vegetables and overcooked seafood, so stick to the timing and add each ingredient when called for to ensure everything finishes at the same time.

Don’t forget to thaw frozen king crab legs before cooking, as adding them frozen will throw off your cooking time and leave you with unevenly heated crab.

Finally, make sure your water returns to a full boil after adding each new ingredient – if the temperature drops too much, your cooking times won’t be accurate and you’ll end up with undercooked potatoes or overcooked seafood.

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What to Serve With Crab and Shrimp Boil?

A seafood boil is pretty much a complete meal on its own since you’ve got potatoes, corn, and sausage all mixed in there. That said, I always put out a basket of crusty French bread or dinner rolls to soak up all that amazing seasoned broth at the bottom of the bowl. A simple coleslaw on the side adds a nice cool, crunchy contrast to the spicy, hot seafood, and it’s easy to make ahead. Don’t forget to set out plenty of melted butter with lemon wedges and extra napkins – things are going to get messy in the best way possible!

Storage Instructions

Store: Leftover seafood boil keeps well in the fridge for up to 2 days. Store everything in an airtight container, keeping the seafood and vegetables together so they stay moist. The flavors actually get even better overnight as everything soaks up more of that seasoning.

Freeze: I don’t recommend freezing this one since the shrimp and crab can get rubbery and the potatoes turn grainy after thawing. If you do have extras, it’s best to enjoy them within a couple days rather than freezing.

Reheat: Gently warm up your leftovers in a large pot with a splash of water over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for about 2 minutes, but be careful not to overcook the seafood or it’ll get tough.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 290-320 g
• Fat: 110-130 g
• Carbohydrates: 340-380 g

Ingredients

For the crab boil:

• 1.5 tsp seafood seasoning (I use Old Bay for classic flavor)
• 2 lb king crab legs (thawed and cut into 6-inch segments for easier serving)

For the main stewing pot:

• 24 cups water
• 0.33 cup seafood seasoning
• 1 lb red potatoes (scrubbed and halved into 2-inch pieces)
• 2 cups carrots
• 1.5 cups celery (sliced into thick 1-inch chunks to prevent overcooking)
• 12 pearl onions
• 1 lb spicy sausage (I prefer Hillshire Farm smoked andouille)
• 4 ears corn
• 2 lb shrimp
• 2 lemons (halved)
• 4 cloves garlic (smashed)

Step 1: Prepare Ingredients and Start Potato Base

• 24 cups water
• 0.33 cup seafood seasoning
• 1 lb red potatoes, scrubbed and halved
• 1.5 cups celery, sliced into 1-inch chunks
• 1 lb spicy sausage, sliced into 1-inch rounds
• 2 lemons, halved
• 4 cloves garlic, smashed

While you’re gathering ingredients, scrub the red potatoes and cut them into 2-inch halves.

Cut the king crab legs into 6-inch segments if not already done, and slice the celery into thick 1-inch chunks to prevent it from overcooking.

Slice the sausage into 1-inch rounds and halve the lemons.

Bring 24 cups of water to a rolling boil in a large stockpot (8+ quarts), then add 1/3 cup seafood seasoning and the smashed garlic cloves.

Add the prepared potatoes and let them cook for 15 minutes—this gives them a head start since they take the longest to cook through.

Step 2: Cook Crab in Seasoned Water

• 1.5 tsp seafood seasoning
• 2 lb king crab legs, cut into 6-inch segments

While the potatoes cook, bring a second large pot of water to a boil with 1.5 teaspoons of seafood seasoning.

Add the prepared king crab leg segments and let them cook for 10 minutes.

I like to cook the crab separately because it prevents the broth from becoming too fishy and overwhelming the other ingredients.

Drain the crab in a colander and set aside—it will be added back at the very end to warm through without overcooking.

Step 3: Build Layers with Vegetables and Sausage

• 2 cups carrots
• 1.5 cups celery from Step 1
• 12 pearl onions
• 1 lb spicy sausage, sliced from Step 1
• 4 ears corn

After the potatoes have cooked for 15 minutes in the main pot, add the carrots, celery, and pearl onions.

Let these cook for 10 minutes until they start to soften.

Then add the sliced sausage and corn ears, and bring everything back to a boil for 5 minutes.

The sausage will release its smoky, spicy flavors into the broth, seasoning all the vegetables and potatoes evenly.

Step 4: Finish with Shrimp and Crab

• 2 lb shrimp
• 2 lb king crab legs, cooked from Step 2
• 2 lemons, halved from Step 1

Add the shrimp and the cooked crab legs from Step 2 to the main pot along with the lemon halves.

Let everything simmer together for 2–3 minutes just until the shrimp turns pink and opaque—don’t overcook or the shrimp will become rubbery and tough.

Taste the broth and adjust seasoning if needed.

For the best presentation, I like to serve this boil family-style in a large shallow bowl or on a bed of newspaper, letting everyone help themselves.