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Angry Crab Shack Seafood Boil Recipe
Louis T. Vaught

Angry Crab Shack Seafood Boil Recipe

5 from 2 votes
There’s something magical about cracking into succulent crab legs drenched in garlic butter sauce, surrounded by perfectly seasoned shrimp, corn, and potatoes. If you’ve ever visited Angry Crab Shack and wondered how to recreate that unforgettable seafood boil experience at home, you’re in the right place. This angry crab shack seafood boil recipe brings the bold, spicy flavors of Louisiana-style seafood right to your kitchen table.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Dish
Cuisine: American
Calories: 730
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb shrimp peeled or unpeeled, medium size
  • 1 –2 lbs crab legs pre-cooked, fresh or frozen
  • 1.5 to 2 cups butter unsalted or salted
  • 8 –9 cloves garlic crushed, or 2 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tbsp cayenne powder
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp lemon pepper seasoning
  • 1 tbsp Cajun seasoning
  • 1 tbsp Old Bay seasoning
  • 1 tbsp red chili flakes
  • 1 tbsp brown sugar
  • Salt to taste
  • 2 tbsp Zatarain’s Shrimp & Crab Boil Oil optional but recommended
  • 2 –3 tbsp lemon juice fresh
  • 1 handful fresh lemon slices
  • 1 lb small red potatoes whole or halved
  • 3 –4 cobs corn halved
  • 1 lb pre-cooked andouille sausage sliced

Equipment

  • Large stockpot (at least 8-quart capacity)
  • Medium mixing bowl or saucepan
  • Slotted spoon or spider strainer
  • Cutting board and sharp knife
  • Measuring spoons and cups
  • Garlic press or mincer
  • Aluminum foil or parchment paper (for serving)

Method
 

  1. In a medium bowl or saucepan, melt 1.5 to 2 cups of butter over low heat. Add the crushed garlic and stir until fragrant, about 1 minute. Incorporate all your seasonings: smoked paprika, cayenne powder, onion powder, garlic powder, lemon pepper, Cajun seasoning, Old Bay, red chili flakes, and brown sugar. Add salt to your preference. Stir everything together until well combined and aromatic. Set aside.
  2. Fill your large stockpot three-quarters full with water and add a generous amount of salt (about 2–3 tablespoons). Bring to a rolling boil over high heat. Add the Zatarain’s shrimp and crab boil concentrate, fresh lemon slices, and an additional sprinkle of Old Bay seasoning to build flavor layers in the cooking liquid.
  3. Add the red potatoes to the boiling water. Let them cook for 15–20 minutes until they’re fork-tender but not falling apart. About halfway through, add a few spoonfuls of your prepared butter sauce directly into the boiling water. This infuses the vegetables with incredible flavor from the inside out.
  4. Once the potatoes are nearly tender, add the halved corn cobs and sliced andouille sausage to the pot. Cook for 4–5 minutes, allowing them to warm through and absorb the seasoned cooking liquid.
  5. Add your shrimp to the pot. Fresh shrimp cook quickly-just 4–5 minutes. Watch carefully for them to turn bright pink and curl slightly. Overcooked shrimp become rubbery, so timing is crucial here.
  6. Gently place the crab legs into the pot. Since they’re pre-cooked, you’re simply reheating them. Let them simmer for 5–10 minutes until heated through. If using frozen crab legs, they may need an extra 2–3 minutes.
  7. Using a slotted spoon or strainer, carefully remove all the seafood, vegetables, and sausage from the pot, allowing excess water to drain. Stir the fresh lemon juice into your remaining butter sauce for a bright, tangy finish.
  8. Spread aluminum foil or parchment paper across your table or a large serving platter. Pour the drained seafood boil directly onto it in a generous pile. Drizzle the golden, seasoned butter sauce liberally over everything. Serve immediately while hot, with extra napkins and finger bowls!

Video

Notes

Store leftover seafood boil components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a covered skillet with a splash of water or additional butter sauce over medium-low heat, or microwave in 30-second intervals until just warmed through-avoid overheating to prevent tough, rubbery seafood.