Experience a savory Southern crab boil in a bag Easy to prepare and delicious its the perfect way to enjoy seafood at home
Ingredients
Scale
2 pounds of fresh crab legs (or 2.5 pounds of shrimp as a substitution)
4 medium potatoes, quartered (try using sweet potatoes for a unique twist)
4 ears of corn, halved (frozen corn can also be used)
1/2 pound of andouille sausage, sliced (smoked turkey sausage is a lighter alternative)
1/4 cup of Old Bay seasoning
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 lemon, halved (lime can work in a pinch)
Salt and pepper to taste
2–3 large pieces of heavy-duty aluminum foil
Instructions
Begin by washing your crab legs and vegetables under cold running water. Quarter the potatoes and slice the andouille sausage while prepping the corn by cutting the ears in half. This ensures everything cooks evenly.
Lay a sheet of heavy-duty aluminum foil on a flat surface. Start with a base layer of potatoes, then add the sausage, and top it with the corn and crab. Sprinkle the garlic powder, onion powder, and Old Bay seasoning generously over the mixture. Squeeze the juice of halved lemon over everything for a touch of brightness.
Carefully fold the edges of the foil over the ingredients, creating a sealed packet that retains steam while cooking. Be sure not to puncture the foil so that all the delicious juices stay locked inside.
Preheat your oven to 400°F (200°C) or prepare a large pot with boiling water. If using the oven, place the foil packets directly on a baking sheet and cook for 35-40 minutes. If boiling, submerge the packets in the water and boil for 30-35 minutes. Either method will yield tender, flavorful seafood!
Once cooked, carefully open the packets (beware of the steam!), and transfer the contents to your serving platter. You can add additional lemon wedges and extra Old Bay seasoning for those who might like it a bit spicier.
