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Shrimp and Crab boil with potatoes and corn. A fun, casual meal that's scattered on newspaper down the middle of the table.
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3.29 from 21 votes

Shrimp and Crab Boil

Shrimp and Crab Boil, Shrimp and snow crab clusters boiled in seasoned water and scattered on newspaper down the center of the table for fine causal dining.


  • 1 tablespoon liquid seafood seasoning I prefer Zatarain’s liquid concentrated shrimp and crab boil
  • 1/2 cup kosher salt
  • 3 lemons halved
  • 2 limes halved
  • 10 small to medium whole potatoes I used half red and half Yukon gold, washed
  • 8 to 10 ears of corn fresh or frozen
  • 5 pounds medium to large raw Gulf harvested shrimp unpeeled
  • 8 to 10 snow crab clusters


  • Fill large (very large) pot about 1/3 full with water. Add seafood boil seasoning, dry and liquid, salt, lemons and limes. Cover and bring to a boil. Be patient. It takes some time to get a pot this big heated to boil.
  • Add potatoes, bring to boil, and cook for 5 minutes.
  • Add corn, bring to boil, and cook for 5 minutes.
  • Add shrimp first and then place crab clusters on top. Bring to a boil, cover and remove from heat. Let sit at least 10 minutes up to one hour. The longer it sits, the more flavor the seafood and vegetables absorb. This batch sat in the seasoned water for about 45 minutes. We thought it had just the right amount of good spicy flavor. If you’re uncertain, test some of the shrimp after 15 minutes. If it tastes good to you, you’re ready to eat. If you want more flavor, let it sit longer.
  • Drain the pot. You’ll need some help. The pot is heavy and cumbersome. Be careful not to get burned from the steam.
  • Scatter the contents on newspaper. Have softened butter and cocktail sauce on hand.
  • Dig in.
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