Ingredients:

  • 2 lbs large shrimp, deveined and shells on
  • 1 lb crab legs, cleaned and split (optional)
  • 1 lb mussels, scrubbed and debearded
  • 4 ears of corn, cut into thirds
  • 1 lb baby potatoes, halved
  • 8 cups water or seafood stock
  • 1/4 cup Old Bay seasoning
  • 1 lemon, halved
  • 5 cloves garlic, smashed
  • 1 onion, quartered
  • 1-2 bay leaves
  • Salt to taste
  • 1/2 cup unsalted butter, melted (for dipping sauce, optional)
  • 1 tbsp lemon juice (for dipping sauce, optional)
  • 1 tsp minced garlic (for dipping sauce, optional)
  • 1 tsp paprika (for dipping sauce, optional)

Instructions:

  1. Prepare the Ingredients: Clean and chop vegetables. Rinse seafood under cold water.
  2. Boil the Broth: In a large stockpot, combine water or seafood stock, Old Bay seasoning, garlic, onion, bay leaves, and lemon halves. Bring to a boil.
  3. Cook the Potatoes and Corn: Add halved potatoes to boiling broth. Cook for 10-12 minutes, until slightly tender. Add corn pieces and cook for an additional 5 minutes.
  4. Add Seafood: Gently stir in shrimp and crab legs (if using). Cook for about 4-5 minutes or until shrimp turn pink and opaque. Add mussels and cook until they open, about 3 minutes.
  5. Drain and Serve: Remove from heat and drain using a slotted spoon or colander. Serve immediately on a large platter or directly on a paper-lined table.
  6. Prepare Dipping Sauce (optional): In a bowl, mix melted butter, lemon juice, minced garlic, and paprika.