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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 !