CRAB BOIL PLATTER WITH EXTRA CORN

YESSS  — a Crab Boil Platter with Extra Corn is a whole vibe. It’s messy, buttery, spicy, and 100% worth rolling up your sleeves for. Perfect for summer gatherings, special occasions, or just when you want to feast like royalty on a tray of seafood goodness.

Let’s make your perfect platter:

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Crab Boil Platter (with Extra Corn!)

Ingredients (serves 4–6):

• 2–3 lbs crab legs (snow crab, king crab, or mix)

• 1 lb shrimp (shell-on or peeled, your choice)

• 1 lb smoked sausage (cut into chunks)

• 6–8 ears of corn on the cob, halved (go wild with it )

• 1½ lbs baby potatoes (red or gold), halved if large

• 1–2 lemons, halved

• 1 head garlic, halved (optional for flavor)

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Boil Seasoning Mix:

• ¼ cup Old Bay seasoning (or Cajun seasoning)

• 1 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tsp cayenne (optional, if you like it hot)

• Salt to taste

• Optional: 1–2 bay leaves

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Garlic Butter Sauce (for pouring + dipping):

• 1 cup (2 sticks) unsalted butter

• 4–5 cloves garlic, minced

• Juice of 1 lemon

• 1 tsp Old Bay or Cajun seasoning

• Optional: chopped parsley for garnish

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Instructions:

1. Boil the base:
   Fill a large pot with water (or use a seafood boil mix base if you’ve got one). Add seasoning mix, garlic, lemons, and bring to a boil.

2. Cook in stages:

   • Add potatoes, cook 10–12 mins

   • Add corn, cook 5 mins

   • Add sausage, cook 3–5 mins

   • Add crab legs + shrimp, cook 3–4 mins until shrimp is pink and crab is heated through

3. Make the garlic butter sauce:
   Melt butter in a saucepan, add minced garlic and cook for ~2 mins. Stir in lemon juice and seasoning. Keep warm for serving.

4. Drain everything and toss with some of the garlic butter right in the pot or in a giant bowl.

5. Serve hot on a big tray or newspaper-covered table. Drizzle with more butter, sprinkle with parsley or extra seasoning, and dive in!

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 Pro Tips:

• Add boiled eggs (seriously—it’s a Southern secret!)

• Use tongs + seafood crackers for easy serving

• Serve with lemon wedges, hot sauce, and crusty bread to soak up the juices

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Want a foil pack version, or tips on how to do this in the oven or on the grill? I can hook you up! Let’s get you that seafood feast energy