How to Cook A Family Style Seafood Boil
Perfect for Family gatherings and Spring weather returning, this Southern American classic has been all the craze, but is it worth it?
Simply Put? HELL YES! This was my first ever seafood boil and one of the best things I have made and eaten. The Seafood was amazingly fresh and sweet and the sides were perfectly seasoned from the crab flavoured and well seasoned water. And the sauce, the sauce is another game changer!
Over the past 2 years we have had an uptick of seafood boils on our Uk menus. Since the emergence of small black business Trap Kitchen on Million Dollar menu (I can’t wait to try them), I’ve seen other’s pop up with similar seafood offerings.
What’s in a Seafood Boil
There are many different variations, however the foundation of any seafood boil usually crab, shrimp and lobster. Depending on region for example, crayfish is a classic louisiana style seafood boil. It’s basically down to preference.
The most popular combo seems to be snow crab legs, lobster tails and shrimp but snow crab legs can be a task to find over here or super expensive.
For my first Seafood Boil I chose to shop local and purchased 2 whole crabs (had no clue they were alive but that’s another story for another day), 1 kilo of whole jumbo shrimp and 3 frozen lobster tails.
The Sides
Red potatoes, sweet corn on the cob and boiled eggs are the staple fillers. They soak up the flavor of the water and cut some of the heat from the spices.
Also to note they all taste amazing in butter sauce!
What’s in the Sauce
A combination of butter, garlic, onion, lemon and a variety of seasonings that tastes like heaven! If heaven had a taste.
You will literally dip everything in the sauce its so good. There’s something special about a tangy butter sauce that pairs so nicely with the sweet shellfish.
Sourcing the Goods
This can be tricky depending on where you live.
I’m blessed to live in a major city like London where there is more access to a variety of foods due to its diverse communities.
So here is what I’ve found:
Shop local
England is an island so seafood and shellfish are very abundant. Try your local fish monger to see what they have in stock. You will definitely find more locally sourced seafood there.
If your in a larger city like myself your local fish mongers will have frozen lobster tails, fresh shrimps and different varieties of crab.
In London city specifically there is Billingsgate, the largest fish market in the UK where all the major restaurants shop, however the best time to go is literally 4am and there’s always a que to get in. Borough Market is another good one at anytime of the day.
The larger supermarkets will be tricky as most won’t have Lobster tails or whole shrimps, however if this is all you have to work with try and find as many items with the shells on as possible or try online instead.
Shop Online
There are a variety of online fish mongers available making it so much easier to source local and international seafood.
The pricing does vary, however I found most price match local fish mongers give or take a few items.
Another great advantage is they do the work for you and it comes straight to your door!
Online Fish Mongers
Here are a few online Fish Mongers worth checking out:
- King Crab – This company is based in a port town in Lincolnshire. Friends of mine have used this company and had good reviews. Fast delivery and quality seafood.
- The Fish Society – one of the more popular online shops and a little pricy, they offer next day delivery and have a large variety of products to choose from.
- The Cornish Fish Monger – Straight outta Cornwall, this family run business serves more locally sourced products at pretty competitive price points.
My Tips and Tricks on Food Prepping
The longest process of this whole dish is the prep but once its out the way the cooking is fairly fast! Here’s my top tips to a smooth process:
- Please make sure if your crabs are alive to keep them in the fridge or pop them into the freezer for 10 minutes to keep them asleep or you’ll be fighting them like the movie 300.
- Rinse and wash all shellfish before cooking. There will be dirt and gook on them so a good brushing will do.
- Make sure to de-vein the shrimps when cleaning. Removing the head is optional, however I prefer it off. If your unsure of the process there are plenty of tutorials on YouTube.
- Fill the largest pot you have with at least 5 – 6 cups of water or more depending on the size of pot. The water should be at least 3/4 full to submerge the whole crabs and other ingredients.
- Season everything before adding to the pot. This just adds even more flavor.
- Butterflying lobster tails is actually quite easy. Cut the shell and pull the meat on top. YouTube is your friend.
My Top Cooking Tips:
Even though this was my first time creating a seafood boil at home, it was one of the easiest and best things I’ve made.
Here is my best tips when cooking your seafood boil:
- Don’t be shy with the seasonings. Flavour up that water. It makes a huge difference. Trust me.
- Place the lobster on top but do not submerge. It will steam on top of the water and cook in under 10 minutes or less.
- Shrimp do not take long at all! Throw them in last and take them out as soon as they turn pink. They will be super sweet! If you leave them too long they become chewy and tough.
- If you have a whole crab, submerge it legs down. Once it changes colour it will be cooked. For a really good in depth tutorial check out Turntable Kitchen’s article HERE. It was super helpful!
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
Recommendations
Here’s a few other recipes you may want to check out:
- The Best Caribbean Seafood Curry
- The Best Crab Fried Rice on a budget
- Make an Amazing Crab Stuffed Salmon at Home
A Seafood Boil consists of Whole Crab, Lobster tails, Jumbo Shrimp, potatoes, eggs and corn beautifully seasoned and finished with a tangy buttery sauce.
Wash Shrimps thoroughly in lemon water. Remove the Heads (optional) then de-vein. Give them another rinse and place them to the side.
Clean and butterfly the lobster by cutting the shell down the middle and pulling the meat over top. Next, carefully slice down the middle of the meat enough to open it up then wash gently with lemon water then also place to the side.
After Shrimp and Lobster have been cleaned and prepared, season with Cajun seasoning, paprika, Old Bay, black pepper and dried parsley to your taste.
Wash the Potatoes, lemons, and corn then slice garlic bulb to remove the root, cut lemons into 4 wedges and potatoes to even sizes. Slice corn into pieces. Also slice preferred sausage into desired pieces.
Firstly, add the 6 Vegetable Stock Cubes followed by the Whole Garlic, onion and Lemon wedges. Bring to a boil. Season with All purpose seasoning, Paprika, Black Pepper Cajun Seasoning and Old Bay.
Meanwhile, remove the crabs from the fridge and make sure they have been scrubbed in cold water. Place the crabs legs down into the pot and cover. If cooking together cook for 20 - 30 minutes. Individually 15 minutes.
Secondly, saute the sausage to get a nice char and bring out the flavors for the pot. Once cooked remove from heat and rest to the side.
When the crabs have finished cooking, remove them from the pot and rest to the side to cool and prepare for dismantling.
Thirdly, to the same pot, add the Potatoes, Corn and Eggs and fresh parsley.
After around 5 minutes, remove the eggs from the pot and take off the shells, then add them back to the pot.
Just before the potatoes have cooked through, add back the dismantled crab (pieces that you choose) followed by the lobster tails, placing them on top.
Lastly, Cook the lobster for 5 - 7 minutes or until the meat turns white and is firm, then place the shrimp on the top of the water and turn off the pot. As soon as the shrimp change color remove them from the pot and the pot is ready to serve.
To Start, place a large sauce pan on medium heat and place in the butter. When the butter has melted add the minced garlic and onions and cook until the onions turn clear.
Next, add the seasonings, brown sugar and lemon juice.
To finish, Taste and adjust to your liking and turn the heat down to a simmer until flavors have combined. Remove from the heat and serve when ready.
Ingredients
Directions
Wash Shrimps thoroughly in lemon water. Remove the Heads (optional) then de-vein. Give them another rinse and place them to the side.
Clean and butterfly the lobster by cutting the shell down the middle and pulling the meat over top. Next, carefully slice down the middle of the meat enough to open it up then wash gently with lemon water then also place to the side.
After Shrimp and Lobster have been cleaned and prepared, season with Cajun seasoning, paprika, Old Bay, black pepper and dried parsley to your taste.
Wash the Potatoes, lemons, and corn then slice garlic bulb to remove the root, cut lemons into 4 wedges and potatoes to even sizes. Slice corn into pieces. Also slice preferred sausage into desired pieces.
Firstly, add the 6 Vegetable Stock Cubes followed by the Whole Garlic, onion and Lemon wedges. Bring to a boil. Season with All purpose seasoning, Paprika, Black Pepper Cajun Seasoning and Old Bay.
Meanwhile, remove the crabs from the fridge and make sure they have been scrubbed in cold water. Place the crabs legs down into the pot and cover. If cooking together cook for 20 - 30 minutes. Individually 15 minutes.
Secondly, saute the sausage to get a nice char and bring out the flavors for the pot. Once cooked remove from heat and rest to the side.
When the crabs have finished cooking, remove them from the pot and rest to the side to cool and prepare for dismantling.
Thirdly, to the same pot, add the Potatoes, Corn and Eggs and fresh parsley.
After around 5 minutes, remove the eggs from the pot and take off the shells, then add them back to the pot.
Just before the potatoes have cooked through, add back the dismantled crab (pieces that you choose) followed by the lobster tails, placing them on top.
Lastly, Cook the lobster for 5 - 7 minutes or until the meat turns white and is firm, then place the shrimp on the top of the water and turn off the pot. As soon as the shrimp change color remove them from the pot and the pot is ready to serve.
To Start, place a large sauce pan on medium heat and place in the butter. When the butter has melted add the minced garlic and onions and cook until the onions turn clear.
Next, add the seasonings, brown sugar and lemon juice.
To finish, Taste and adjust to your liking and turn the heat down to a simmer until flavors have combined. Remove from the heat and serve when ready.
This recipe already has my mouth watering as I’m making it, but had to pull a “phone a friend’ when it came to the size of the pot, how much water to start with, etc. If there were some basics for those of us who are clueless (like me), that would shut us up! Otherwise, awesome recipe!
Thanks for trying this out! I’m so happy you went for the challenge. I started with probably 5 or 6 cups of water but I will definitely add that to the notes as it’s important for sure! thanks for your comments and suggestions!! xx
Made this tonight for my son’s birthday withe family and friends., It was huge success. I doubled the recipe and had no left overs. I’ve tried other recipes for a boil and I have to say, I can’t wait to try others. Thank you in making my son favorite dish everyone’s favorite. Absolutely delicious!!!
Thanks so much!! Im so glad you were able to double it as well. I love Family dinners! Thanks again for your support! Xx
I like the recipe for crab legs seafood Boil with the eggs add very recipe on Facebook thanks
Thanks so much! it’s such a favorite of ours too!
Thanks for all your recipe..
I didn’t understand the 500 butter included in the recipe . I mean how much butter to use exactly?
Hiya! Thanks for commenting! 500g is usually around 2 cups. Of course if that seems like a lot you can start with 1 cup (250g or 2 sticks of butter). I hope that makes sense. 🙂
These recipe are vary helfull. Thank you so much for the recipe.
This is not a southern seafood boil. I’ve never seen anyone do this except blove on youtube but she is from Wisconsin. Only after blove got popular is when people started putting eggs in it which ruins it
its definitely not southern and not American and thats ok too! People love eggs in their boils now and they are a great addition 🙂
Do I not cut the onion? Do I just put the whole onion?
Hiya, 1 onion goes into the boil. it can be whole or cut in half. The other onion is for the butter sauce. 🙂