Difficulty
Moderate
Prep time
25 minutes
Cooking time
30 minutes
Total time
55 minutes
Servings
6 servings
Dive into a spectacular seafood experience with this Seafood Boil in a Bag recipe that brings the excitement of a coastal seafood boil to your table with minimal cleanup. This innovative approach encases succulent shrimp, sweet crab legs, tender baby potatoes, corn, and smoky sausage in individual foil or parchment pouches, allowing each component to cook in its own intensely flavored buttery garlic-herb sauce. Whether you’re hosting a casual backyard gathering or creating a special dinner at home, this interactive meal delivers restaurant-quality results with a fun, hands-on eating experience. The traditional coastal seafood boil gets a convenient modern twist that concentrates flavors while containing the mess, making this impressive feast accessible for any occasion!
Why You Will Love This Seafood Boil in a Bag
- Individual Customization: Each diner can adjust spice levels and seafood combinations to their preference.
- Concentrated Flavors: The sealed cooking environment intensifies the garlic-butter sauce and spice blend.
- Minimal Cleanup: No large pots to scrub or messy table coverings needed.
- Portable Perfection: Ideal for picnics, beach outings, or backyard gatherings.
- Foolproof Cooking: The sealed environment prevents overcooking and keeps seafood tender and juicy.
- Theatrical Presentation: The dramatic steam release when opening each bag creates an exciting dining experience.
- Make-Ahead Friendly: Bags can be assembled hours in advance and refrigerated until cooking time.
- Versatile Cooking Methods: Works beautifully in the oven, on a grill, or even over a campfire.
Ingredients
1 pound large shrimp, peeled and deveined (tails on)
1 pound snow crab or king crab legs, cut into sections
1 pound small baby potatoes, halved
4 ears corn on the cob, husked and cut into 2-inch pieces
1 pound smoked andouille sausage, sliced into 1-inch rounds
2 lemons, 1 sliced and 1 cut into wedges for serving
1 large onion, cut into wedges
8 cloves garlic, minced
4 tablespoons Old Bay seasoning
2 tablespoons Cajun seasoning
1 tablespoon cayenne pepper (adjust to taste)
1 cup (2 sticks) unsalted butter
4 sprigs fresh thyme
2 bay leaves
1/4 cup fresh parsley, chopped
4 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Heavy-duty aluminum foil or parchment paper for the bags
Optional garnishes: additional chopped parsley, lemon wedges, hot sauce
Execution
Prep the Ingredients: Wash all seafood thoroughly. If using frozen seafood, ensure it’s completely thawed. Parboil the potatoes for 10 minutes until just fork-tender but still firm. Drain and set aside to cool.
Create the Flavor Base: In a small saucepan, melt the butter over medium heat. Add half the minced garlic, 2 tablespoons of Old Bay seasoning, 1 tablespoon of Cajun seasoning, thyme sprigs, and bay leaves. Simmer gently for 3-4 minutes to infuse the flavors. Remove from heat and discard the bay leaves and thyme stems.
Prepare the Cooking Bags: Cut four large pieces of heavy-duty aluminum foil or parchment paper, approximately 16×12 inches each. If using parchment, lightly brush with olive oil to prevent sticking.
Assemble the Bags: Place equal portions of potatoes, corn pieces, sausage, and onion wedges in the center of each foil piece. Top with equal amounts of shrimp and crab legs. Season each portion with remaining Old Bay, Cajun seasoning, cayenne pepper, salt, and black pepper.
Add the Aromatics: Sprinkle remaining minced garlic over each portion. Place a lemon slice and a few fresh parsley leaves on top of each. Drizzle each portion with the infused butter sauce and a tablespoon of olive oil.
Seal the Bags: Bring the long sides of the foil up and fold them together twice to create a sealed center seam. Fold and crimp the short ends to completely seal the package, leaving some room inside for steam expansion.
Cooking Options: Oven Method: Preheat oven to 400°F. Place bags on a large baking sheet and bake for 15-20 minutes until seafood is cooked through and potatoes are tender.
Grill Method: Preheat grill to medium-high heat (around 400°F). Place bags on the grill and cook for 15-20 minutes with the lid closed.
Serve: Carefully transfer each bag to individual serving plates. Allow diners to open their own bags (caution them about the hot steam). Serve with lemon wedges, additional chopped parsley, and hot sauce on the side.
Additional tips
- Seafood Selection: Feel free to customize with your favorite seafood. Mussels, clams, lobster tails, or scallops make excellent additions or substitutions.
- Spice Control: Create bags with varying heat levels by adjusting the cayenne pepper and Cajun seasoning in each.
- Potato Shortcut: Use small fingerling potatoes that don’t require parboiling to reduce prep time.
- Vegetable Variations: Add slices of zucchini, mushrooms, or bell peppers for additional vegetable options.
- Herb Infusion: Place a small sprig of rosemary or dill in each bag for different flavor profiles.
- Sauce Enhancement: Add a splash of white wine or beer to the butter sauce for added depth.
- Make-Ahead Approach: Assemble bags up to 4 hours ahead and refrigerate. Add 2-3 minutes to cooking time if starting from cold.
- Double-Wrap Method: For extra insurance against leaks, wrap each package in a second layer of foil, especially if cooking on a grill.
FAQ
1. Can I use frozen seafood for this Seafood Boil in a Bag?
Yes, but ensure it’s completely thawed and patted dry before adding to the bags to prevent excess water from diluting the flavors.
2. How do I know when the seafood is properly cooked?
Shrimp should be pink and opaque, crab meat should be white and flaky, and all shellfish should be fully opened. The internal temperature of all seafood should reach 145°F.
3. Is there a way to make this less spicy for children or those sensitive to heat?
Absolutely! Reduce or eliminate the cayenne pepper and reduce the Cajun seasoning by half. You can always serve hot sauce on the side for those who want extra heat.
4. Can I make this dish ahead of time?
You can prepare all ingredients and assemble the bags up to 4 hours before cooking. Store in the refrigerator until ready to cook. For best quality, cook seafood bags immediately before serving.
5. What if I don’t have Old Bay seasoning?
You can make a quick substitute by combining 1 tablespoon paprika, 1 teaspoon each of salt and celery salt, and 1/4 teaspoon each of black pepper, cayenne pepper, ground mustard, and ground nutmeg.
6. How do I prevent the bags from leaking?
Use heavy-duty foil or double-wrap regular foil. Make sure all edges are tightly crimped. If using parchment, wrap with a layer of foil for additional security.
7. Can this be cooked in a slow cooker or Instant Pot?
This recipe is not recommended for slow cookers. For Instant Pot, you would need to significantly modify the recipe and cooking method, as the sealed bag approach wouldn’t work.
8. What side dishes pair well with Seafood Boil in a Bag?
Simple sides work best: crusty bread for soaking up the delicious sauce, a fresh green salad, or coleslaw provide nice contrasts to the rich seafood.