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Seafood broil simmering in a pot with Old Bay seasoning.
John Mitzewich

Seafood Broil Feast

A hearty, communal dish loaded with shrimp, crab, clams, sausage, potatoes, and corn — seasoned in an aromatic broth bursting with Old Bay, garlic, and lemon. Perfect for gatherings and summer feasts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, Cajun, New England
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, deveined
  • 1 lb crab legs
  • 1 lb clams or mussels, scrubbed
  • 1 lb smoked sausage, sliced
  • 4 ears corn, halved
  • 1.5 lb baby potatoes
  • 1 lemon, juiced and rinds saved
  • 2 tbsp Old Bay seasoning
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 2 bay leaves
  • 1 bunch fresh parsley (for garnish)
  • 1 stick butter, melted (for serving)
  • 8 cups water (or half water, half beer/white wine)
  • 1 salt, to taste

Equipment

  • large stockpot or turkey fryer
  • slotted spoon
  • gas burner or stovetop
  • serving trays or newspaper
  • tongs or ladle

Method
 

  1. Drain and spread onto newspaper or serving trays. Garnish with parsley and serve with melted butter and lemon wedges.
  2. Add baby potatoes and corn. Boil for 10–12 minutes until nearly tender.
  3. Add sliced sausage. Let simmer 5–7 minutes so it flavors the broth.
  4. Add clams/mussels. Cook until they open, about 5 minutes. Discard any unopened shells.
  5. Stir in shrimp and crab legs. Cook 3–5 minutes until shrimp is pink and cooked through.
  6. Turn off heat and let everything steep for 5 minutes. This helps the flavors meld.
  7. Drain and spread onto newspaper or serving trays. Garnish with parsley and serve with melted butter and lemon wedges.

Notes

Customize the spice level with Cajun seasoning or go lighter with Mediterranean herbs. Frozen seafood is a great alternative to fresh. For indoor cooking, use a Dutch oven or slow cooker. Serve with melted butter and lemon wedges for classic flavor.