MOUTHWATERING

SEAFOOD BOIL

with Seal the Seasons North Carolina Sweet Corn on the Cob

Recipe
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Shell-ebrate good times, come on! If you’re in the mood for seafood, clear off the table, throw down some old newspaper, pour a glass of wine and dig into our Seafood Boil. It’s a delicious smattering of Xtraordinary Whites Shrimp, Allen Brothers Key West Crab Cakes, Wixter Seafood American Sea Scallops and Norwegian Cod Fish Fillets. Pour on a tasty Seafood Boil Sauce to enhance all the seafood flavors. Fair warning though, it’s about to get messy, but totally worth it because this meal tastes claw-some!

12 servings

Ingredients list:
  • 1 pound 6 Xtraordinary Whites Shrimp
  • Allen Brothers Key West Crab Cakes
  • Wixter Seafood American Sea Scallops
  • 1 pound Amylu Andouille, cut into thick slices
  • 4 Wixter Seafood Norwegian Cod Fish Fillets, Cut into thick chunks
  • 6 Seal the Seasons North Carolina Sweet Corn on the Cob
  • 6 New potatoes
  • 3 tbsp Garlic, diced
  • 1 whole onion, diced
  • 3 tbsp Natalie’s Lemon Juice
  • 4 sticks Oberweis Salted Butter
  • ¼ cup Divina Extra Virgin Olive oil
  • 2 cups Chicken broth, optional
  • 1-2 dashes Tabasco sauce
  • SEASONINGS TO ADD TO BOILING WATER:
  • 5 tbsp Old Bay seasoning
  • 4 tbsp Natalie’s Lemon Juice
  • 3 Bay leaves
  • GARLIC BUTTER SAUCE (TO POUR OVER AND DIP):
  • 4 sticks Oberweis Butter, unsalted
  • ¼ cup Divina Extra Virgin Olive Oil
  • 1 whole Onion, diced
  • 2 cups chicken broth, optional
  • 3 tbsp Old Bay seasoning
  • 3 tbsp Paprika
  • 1 tbsp Cayenne pepper
  • 1 tbsp red pepper flakes
  • 1 tbsp Lemon pepper seasoning, (optional depending on fresh lemon juice)
  • 1-2 dashes Tabasco sauce

  1. Fill up a large stock pot with water, leaving enough room at the top to add the seafood. Add old bay seasoning, lemon, and bay leaves. Bring to a light boil.
  2. Place the corn and red potatoes into the seasoned water. Boil for 10 minutes.
  3. Add the crab legs and sausage. Cover with a lid and boil for an additional 15 minutes.
  4. Add the shrimp. Boil for 5 minutes (shrimp will turn pink, do not overcook).
  5. Drain the water and remove bay leaves. Transfer to serving dish or leave in the stock pot.
  6. Pour that delicious garlic butter sauce all over, and/or reserve some sauce on the side to dip the seafood in.
  7. GARLIC BUTTER SAUCE:
  8. Melt one stick of butter and olive oil in a skillet on medium heat. Add onions and sauté until they become translucent.
  9. Add Garlic and sauté for 30 seconds, stirring constantly so garlic doesn't burn. Add lemon juice, and all the seasonings. Adjust cayenne and red pepper to your level of spiciness.
  10. Add remaining 3 sticks of butter. Simmer until butter is melted, stir constantly.
  11. If using chicken broth, gently stir it into the mixture now. Pour over your favorite seafood and/or reserve some for dipping.
Dinner                                            Dinner