Cajun Seafood Boil with Crab Legs and Shrimp

1.Fill a large stockpot with 6 quarts of water. Add the quartered onion, smashed garlic, 2 lemons (halved), Cajun seasoning, Old Bay seasoning, kosher salt, black peppercorns, and bay leaves. Bring the mixture to a rolling boil over high heat to infuse the broth with flavor.

2.Add the small red potatoes to the boiling seasoned water. Cook for 10 minutes or until they start to become tender but not fully cooked through.

3.Add the corn pieces to the pot with the potatoes. Continue boiling for another 5 minutes.

4.Add the frozen crab legs to the pot and cook for 5 minutes.

5.Add the frozen raw shrimp to the pot and cook for an additional 3-4 minutes, or until the shrimp turn pink and opaque and the crab legs are heated through.

6.While the seafood boils, melt the unsalted butter with olive oil, smoked paprika, and cayenne pepper in a small saucepan over low heat. Stir occasionally and keep warm for serving.

7.Using a slotted spoon or a large strainer, carefully remove the seafood, corn, and potatoes from the pot and transfer them to a large serving platter or a newspaper-lined table for a traditional boil presentation.

8.Drizzle the spiced melted butter over the seafood and vegetables generously. Squeeze the remaining lemon halves over the dish for added brightness.

9.Garnish with freshly chopped parsley and serve immediately with extra lemon wedges on the side.

10.Tip: Serve with crusty bread or garlic butter for dipping. For a communal meal, provide seafood crackers and napkins for easy shelling and enjoyment.