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–+ servings
Restaurant Style Seafood Boil Bag

Savory Restaurant Style Seafood Boil Bag Made Simple

This Restaurant Style Seafood Boil Bag is a simple and flavorful dish combining crab, shrimp, and vegetables, perfect for impressing guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood
  • 1 lb Snow Crab King crab is a richer alternative
  • 1 lb Large Shrimp Peeled and deveined
  • 1 lb Crawfish Can substitute with more shrimp or crab
  • 1 lb Andouille Sausage Kielbasa can be used as a milder substitute
For the Veggies
  • 1 lb Baby Red Potatoes Or Yukon Gold / fingerling potatoes
  • 2 ears Corn on the Cob Canned or frozen corn can substitute
  • 4 Eggs (boiled, optional) Omit if not preferred
For the Flavor
  • 2 tbsp Old Bay Seasoning Essential for seasoned depth
  • 1 tbsp Garlic Powder
  • 1 tbsp Cajun Seasoning Adjust based on desired heat level
  • 1/2 cup Butter Unsalted; vegan butter works as a substitute
  • 2 tbsp Olive Oil Vegetable oil is a good swap
  • 1 medium Onion Thinly sliced; shallots serve as a substitute
  • 3 cloves Garlic Diced; fresh is preferable
  • 2 tbsp Lemon Juice Freshly squeezed
  • 1 cup Chicken or Vegetable Broth Water or low-sodium broth for lighter taste
For the Spice Blend
  • 1 tbsp Paprika
  • 1 tbsp Chili Powder
  • 1 tbsp Cajun Seasoning
  • 1/2 tsp Cayenne Pepper Adjust according to personal spice tolerance
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tbsp Lemon Pepper Seasoning
  • 2 tbsp Sweet Chili Sauce Brown sugar may be an alternative

Equipment

  • Large pot
  • Skillet
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and prepare your workspace.
  2. In a large pot, bring water to a boil, then add Old Bay seasoning, Cajun seasoning, and garlic powder. Stir to dissolve the spices.
  3. Add the baby red potatoes and corn on the cob to the pot. Cook for approximately 15 minutes until tender. If including boiled eggs, add them in the last 7 minutes.
  4. In a skillet over medium heat, melt unsalted butter with olive oil. Add thinly sliced onion and sauté for 5-7 minutes until translucent.
  5. Add diced garlic to the onions and cook for an additional minute. Stir in lemon juice and all spices, then pour in broth and simmer for about 10 minutes.
  6. Layer sliced andouille sausage, snow crab, shrimp, and crawfish on a baking sheet. Top with potatoes and corn, then drizzle sauce over everything.
  7. Seal the bags tightly and place in the preheated oven. Bake for about 15 minutes until bags puff up and aroma is enticing.
  8. Carefully open the bags to serve. Optional: add boiled eggs. Enjoy your vibrant Restaurant Style Seafood Boil Bag!

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 1200mgPotassium: 850mgFiber: 5gSugar: 2gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

If using frozen seafood, ensure it is completely thawed before cooking for best results.

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