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Seafood always feels like a deluxe meal. There’s no better way to make a crab boil than in an oven bag. The flavors are sealed in and everything is cooked to perfection!

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It’s the first day of a new decade and what better way to ring in the new year, than with a lit new recipe?! Traditionally, a new year’s meal consists of things like fish, greens, and beans. However, this year I felt like changing it up in my house. I wanted to share a seafood recipe that would be perfect for upcoming Super Bowl events, Valentine’s Day, or really any night you or your family wants to have some delicious seafood.

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This Oven Bag Crab Boil uses Dungeness crab legs because they contain the most meat of any variety. You can also use snow crab legs if you are on a budget or can’t find Dungeness. To get the right feel of a low country boil we also use extra-large shrimp, andouille sausage, corn, and red potatoes. It’s literally a bag of seasoned and juicy seafood!

Glam Kitchen Ingredient Tips

  • Fresh lemon juice is always best, but you can also use the bottle if you have it on hand.
  • Mincing fresh garlic cloves gives the best flavor, but the jar works in a pinch.
  • I used Dungeness crab but any crab legs of your choice will work.
  • If you want a lower sodium option, use a salt-free Lemon Pepper Seasoning and also select the reduced-sodium variation of Old Bay.
  • If you can’t find andouille sausage or aren’t a fan, feel free to try smoked sausage. You can also substitute turkey smoked sausage to cut back on the fat.

Special Equipment

People often wonder about using slow cooker liners or oven bags/turkey bags. Are they really safe? Why are we using plastic to cook? Turns out these are made from heat-resistant nylon, which a lot of cooking and serving utensils are made out of!

Using an oven bag not only locks in flavor and moisture, but it also makes for easy cleanup – just toss the bag and wipe out your dish!

You can also serve your meal right in the cooking vessel by dumping the cooked bag contents into it. You won’t have those baked-on marks from oil and seasoning, so it will still look pretty on the table.

Step-by-Step Instructions

Prepare your corn and potatoes by roughly chopping. Layer them in the bottom of the oven bag, set in a casserole or baking dish.

Layer the remaining proteins, one by one.

Add seasoning, lemon, and aromatics. Tie up according to directions.

Bake as directed and enjoy!

As always, please let me know how the recipe turns out for you, and enjoy!

oven crab sausage corn potatoes lemon slices butter on a plate

oven crab boil on a platter plate garnished with parsleyOven crab boil on a white plate

oven bag crab boil

Oven Bag Crab Boil

Shauntay
Course Main Course

Ingredients
  

  • 2 pounds crab legs I used Dungeness crab legs
  • 1 pound XL raw shrimp deveined with shells off (you can leave the shells on if you prefer
  • 6 ears corn on the cob
  • Old Bay seasoning
  • lemon pepper seasoning
  • paprika
  • 2 tbsp fresh parsley
  • 2 sticks unsalted butter melted
  • 4 ounces low sodium chicken broth
  • 1 large lemon cut in half
  • 8 cloves garlic chopped
  • 12-14 ounces andouille sausage cut into 2 inch pieces
  • 4 medium red potatoes cut into quarters
  • 1 oven bag I used the turkey size
  • 6 cups water

Instructions
 

  • Preheat oven to 400 degrees
  • In a large pot, add water and boil the corn and potatoes for 18-20 minutes on high heat (to ensure potatoes are cooked through )
  • Remove from heat, drain and set aside
  • In a large pan, lay out the oven bag
  • Add the cooked potatoes and corn to the bag
  • Generously season with old bay, lemon pepper, and paprika
  • Add the andouille sausage to the bag
  • Add the crabs and shrimp
  • Generously season with more old bay, lemon pepper , and paprika
  • Top with garlic, 1 tablespoon parsley, and slice half of the lemon
  • Pour in melted butter, chicken broth, and squeeze the other half of the lemons juices over the seafood
  • Close the bag with tie or tie a knot in the bag
  • Gently shake the bag so that the seasoning and juices evenly distribute(be careful not to rip the bag because the crab legs are sharp)
  • Place pan in the oven and bake for 30-35 minutes
  • Remove from the oven and open the bag
  • In another large pan or serving platter, arrange the contents of the bag
  • Spoon the bag juices over the crab boil
  • Sprinkle remaining parsley over it
  • Sprinkle more lemon pepper or old bay (optional step)
  • Serve and enjoy !