An easy cajun flavored packed seafood boil recipe!
Pour the water and beer into a large stock pot. Turn on high heat so it can start to heat up.
Add the old bay, onion powder, garlic powder, and paprika into the water. Mix well.
While the liquid is heating in the stock pot peel your onion, put an "X" cut half way through the whole onion (You want the onion to remain whole) Add the onion to the pot.
Peel the husks off of your corn on the cob, cut them in half or thirds, and add the pieces of corn on the cobb and your red potatoes to the stock pot.
Cover your stockpot and let the corn and potatoes boil for 7-10 minutes.
Rinse your crab legs off and add them to the stock pot after the 10 minutes has passed. Cover and boil the crab for 15 minutes. (If the crab legs aren't in the water add more to be sure the flavor gets in the crab meat)
*If you decide to add shrimp pour in 7 minutes before the boil is over*
Serve your crab boil in large bowls for easy access to the feast and ENJOY!
Add the butter, minced garlic, lemon juice, old bay, sugar, onion powder, paprika, and black pepper to a saucepot. Turn the heat on medium low. Melt all of the ingredients together.
Once the ingredients have melted whisk together well. In a small bowl scoop two tablespoons of the butter mixture out and add the cornstarch to it. Whisk together well to create a slurry.
Pour the cornstarch slurry into the garlic butter sauce mixture and mix well again to combine the ingredients. (This slurry will thicken up the sauce so it sticks to the crab meat)
Serve in separate bowls for each person to dip or pour over the meal if you prefer and ENJOY!