SEAFOOD BOIL RECIPE WITH CRAB LEGS IN OVEN RECIPES

Steps:

• Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
• Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
• Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.

Steps:

• First, pour two cups of water into the steamer and bring to the boil.
• Then, place your crab legs inside the steamer basket and wait for water to boil.
• Once the water is boiling, place the steamer basket with the crab legs inside the steamer and set the timer for about 7 minutes.
• Check that the crab legs are cooked by touching them, and if they are hot to the touch and smelling delicious, then they are ready.
• When ready, remove the crab legs from the steamer, and place them on a plate.
• Add some melted butter or extra virgin olive oil with a squeeze of a lemon wedge to serve, or top with garlic butter.