Ingredients:
Seafood and Proteins:
1 lb (450 g) king crab legs
1 lb (450 g) shrimp (peeled and deveined, tails on)
1 lb (450 g) mussels
1 lb (450 g) crawfish (optional)
1 lobster tail (optional)
For the Boil:
8 cups water
3 tbsp Cajun seasoning
2 lemons, halved
4 cloves garlic, smashed
2 bay leaves
1 small onion, quartered
For the Cajun Butter Sauce:
1 cup unsalted butter
4 garlic cloves, minced
2 tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp onion powder
1/2 tsp cayenne pepper (optional, for spice)
1 tbsp lemon juice
1/4 cup fresh parsley, chopped
Instructions:
1. Prepare the Seafood Boil:
In a large pot, bring the water to a boil. Add Cajun seasoning, lemons, garlic, bay leaves, and onion.
Add the seafood in stages: start with the crab legs and lobster tail (if using) and boil for 5 minutes. Add mussels, crawfish, and shrimp, and boil for another 3–5 minutes, until all seafood is cooked and shells have opened. Drain and set aside.
2. Make the Cajun Butter Sauce:
In a large skillet or saucepan, melt the butter over medium heat.
Add the minced garlic and sauté for 1–2 minutes until fragrant.
Stir in Cajun seasoning, paprika, onion powder, cayenne pepper, and lemon juice. Simmer for 2 minutes.
Add the parsley and remove from heat.
3. Toss the Seafood:
In a large mixing bowl or serving tray, combine the cooked seafood with the Cajun butter sauce. Toss well to coat evenly.
4. Serve and Garnish:
Transfer the seafood to a large platter or tray.
Garnish with extra parsley and serve with lemon wedges for squeezing over the seafood.
