HOW TO BOIL SEAFOOD RECIPES

Steps:

• Place corn in a single layer on a large plate; freeze until ready to use, about 1 hour.
• Meanwhile, add water to a large (16-quart) stockpot. Squeeze juice from lemon halves into water, removing and discarding seeds; add squeezed lemon halves, onions, jalapeños (if using), Old Bay, salt, cayenne, garlic heads, and bay leaves. Cover and bring to a boil over high. Add potatoes. Cover pot, and return to a gentle boil over high. Uncover, and boil, undisturbed, for 15 minutes. Add clams and sausage. Cover pot, and return to a gentle boil over high. Uncover, and boil, undisturbed, for 5 minutes. Remove from heat.
• Add crab legs, shrimp, and frozen corn to stockpot, using tongs to incorporate them into the broth. Cover pot, and let mixture stand, undisturbed, 15 minutes.
• Meanwhile, make the Old Bay Butter Sauce: Bring water to a boil in a medium saucepan over high. Reduce heat to low; gradually add butter pieces, whisking until mixture is emulsified and thickened (do not let sauce boil). Remove from heat; stir in parsley, Old Bay, lemon juice, hot sauce, Worcestershire, and cayenne and transfer to a sauceboat or small serving bowl.
• Working in batches, drain the seafood boil in a colander, using tongs to help transfer ingredients to the colander and then to a serving platter. Serve the seafood boil alongside the warmed Old Bay Butter Sauce.

Steps:

• In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer., Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the Dutch oven; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.