This Crab Boil with Seasoned Butter has been a go-to whenever we want food that feels celebratory without requiring fuss. I first put this combination together on a warm spring evening when friends dropped by unexpectedly with empty hands and big appetites. The pot bubbled on the stove, the kitchen filled with citrus and Old Bay notes, and by the time we set the platter on the table everyone was smiling. The mix of textures — firm little potatoes, juicy corn, smoky rounds of sausage, sweet shrimp, and meaty Dungeness crab — works because each element holds its own and benefits from that bright, buttery finish.

What makes this version special is the seasoned butter: a simple emulsion of melted butter, lemon, crushed garlic, and an extra hit of Old Bay that transforms boiled seafood into a spoon-licking experience. The technique is forgiving — you steep aromatics to flavor the broth, time the components so potatoes don’t overcook, and finish everything with warm sauce so each bite is glossy and rich. It’s the kind of recipe you assemble once and then return to for backyard dinners, birthdays, and long afternoons when friends linger over plates and pitchers.

Ingredients

• Water: Use about 2 gallons of water to create a roomy boiling environment. A large pot helps everything cook evenly without crowding; I prefer stainless steel for even heat distribution.
• Chicken broth: Add 2 quarts of low-sodium chicken broth to deepen the liquid’s savory base; homemade or a trusted brand like Swanson works equally well.
• Onion & garlic: 1 large onion cut into wedges and 8 whole peeled garlic cloves provide aromatic backbone — remove and discard after cooking so they don’t muddy the final presentation.
• Sugar & Old Bay seasoning: About 9 tablespoons + 2 teaspoons granulated sugar brightens the broth, while approximately 4 tablespoons (1/4 cup) Old Bay packs classic coastal seasoning.
• Paprika & salt: Use roughly 1 tablespoon + 1 teaspoon paprika and 1 tablespoon kosher salt to round out the seasoning — adjust based on your sausage’s saltiness.
• Lemons: Halve 2 lemons and throw them in to steep; reserve additional wedges for serving.
• Potatoes: About 4 pounds of small red and yellow potatoes — choose uniform small sizes so they cook evenly; waxy varieties hold their shape best.
• Smoked sausage: 1 1/2 pounds smoked sausage, sliced into rounds. Choose a quality kielbasa or andouille for smoky depth; check labels if avoiding gluten.
• Corn: 6 ears of corn, halved, add sweetness and visual color on the platter. Fresh or frozen both work — fresh is best for crisp bite.
• Shrimp: Use about 1 pound raw shrimp, peeled with tails on for presentation and to keep juices intact.
• Pre-cooked crab sections: 4 Dungeness crab sections (pre-cooked) warmed briefly in the pot so meat stays tender and not overcooked.
• Butter sauce: Melt 1 cup unsalted butter with the juice of 1 lemon, 4 crushed garlic cloves, and an extra pinch (about 1 teaspoon) Old Bay; finish with hot sauce to taste.

Instructions

Make the aromatic broth: Combine 2 gallons water, 2 quarts chicken broth, the onion wedges, whole garlic cloves, the sugar, 1/4 cup Old Bay, paprika, 1 tablespoon salt, and the halved lemons in a very large stockpot. Bring to a vigorous boil over high heat, then maintain a rolling boil for 10 minutes so the aromatics and seasonings infuse the liquid deeply. Add potatoes, sausage, and corn: Drop the potatoes, sliced sausage, and halved ears of corn into the boiling broth and return to a boil. Continue cooking for 15–20 minutes, checking at 15 minutes with a paring knife — potatoes should be approaching tenderness but not fully fork-tender, as you'll finish them later. Adjust heat to keep a steady boil. Prepare the seasoned butter: While the main pot is going, melt 1 cup unsalted butter in a small saucepan over low heat. Whisk in the juice of 1 lemon, the crushed garlic cloves, and about 1 teaspoon Old Bay. Add a few dashes of hot sauce if you like extra heat. Keep the sauce warm on the lowest burner so it stays pourable for finishing. Add seafood and finish cooking: When potatoes are nearly ready, add the pre-cooked crab sections and raw shrimp to the pot. Boil the mixture for an additional 6–8 minutes until shrimp turn pink and opaque and crab is heated through. Avoid overcooking: shrimp cook quickly and crab is already pre-cooked, so timing is key. Drain and serve: Remove the pot from heat, drain everything in a large colander, and discard the onion wedges, lemon halves, and garlic cloves. Spread the contents across a large platter or sheet pan. Generously brush or spoon the warm seasoned butter over the seafood and vegetables. Garnish with chopped fresh parsley and lemon wedges, and pass extra sauce at the table.

Storage Tips

Store leftover components separately: keep uneaten boiled potatoes, sausage, and corn in airtight containers in the refrigerator for up to 3 days. Store crab and shrimp in a separate shallow container, covered and chilled, for no more than 24 hours—seafood texture declines quickly. If you have extra seasoned butter, freeze it in an ice cube tray and pop out cubes to re-melt for future seafood dishes or to finish grilled vegetables. Reheat solids gently in a 350°F oven covered with foil or briefly in a skillet with a splash of broth; avoid microwaving crab for prolonged periods to prevent rubbery meat.

Ingredient Substitutions

Don't have Dungeness? Substitute with pre-cooked snow crab or king crab legs; adjust heating time carefully as larger crab legs take longer to warm through. If you prefer no pork, swap smoked sausage for smoked turkey sausage or omit it entirely and add extra shrimp or clams. For a lighter finish, use 1/2 cup melted olive oil mixed with lemon and garlic instead of the full cup of butter — it will be less indulgent but still glossy and flavorful. Low-sodium broth can be used to control salt levels; simply increase Old Bay slightly to retain boldness.

Serving Suggestions

Serve the spread family-style on a large sheet pan or butcher paper-lined table to capture juices. Offer crusty bread, lemon wedges, and extra bowls of seasoned butter for dipping. A crisp green salad with a lemon vinaigrette or a chilled cucumber salad balances richness. For drinks, iced tea, lager, or a bright white like Sauvignon Blanc complement the seafood’s freshness. Finish with a light citrus sorbet to cleanse the palate.

Cultural Background

The coastal boil has roots in southern and Mid-Atlantic American traditions, where communal gatherings often center on seafood cooked in a seasoned pot. Variants include New England clambakes, Lowcountry boils, and Maryland crab feasts — each region emphasizes local shellfish and signature seasonings like Old Bay in the Chesapeake area. The practice of cooking everything together creates a single, flavorful cooking liquid and encourages convivial, hands-on dining that blurs the line between meal and celebration.

Seasonal Adaptations

In summer, use fresh corn and peak-season shrimp; in colder months, swap corn for roasted fennel or small winter squash halves and add clams or mussels to extend shellfish variety. For holiday gatherings, consider adding whole lobster tails for a luxe touch or incorporate citrus segments and roasted garlic in the butter to warm the flavors. Adjust the heat with smoked paprika or cayenne for chillier evenings when heartier seasoning is appreciated.

Meal Prep Tips

Prepare the aromatic broth and precook the potatoes and sausage up to a day ahead; store each component chilled. Reheat the broth and corn, then add seafood and finish as directed for a quick assembly when guests arrive. Portion leftovers into single-serve containers for lunches — include a container of warmed seasoned butter on the side so the meal reheats with the same glossy finish. Use shallow containers to cool food quickly and preserve texture.

Every time I make this, someone asks for the butter recipe by name — it’s simple enough to become their signature at every get-together. Share plates, pass bowls, and encourage people to squeeze extra lemon; the small rituals are what turn a recipe into a memory. Make it your own, and enjoy the way this spread brings people together.