Seafood Boil Platter with Cajun Butter Sauce and Fresh Herbs

Ingredients:

• 1 lb crab legs (snow crab or king crab)
• 1 lb large shrimp, peeled and deveined
• 2 ears of corn, cut in halves or thirds
• 1 lb red potatoes, halved
• 1 lb spicy sausage (Andouille sausage recommended), sliced
• 1/4 cup unsalted butter
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tbsp smoked paprika
• 2 cloves garlic, minced
• 1 lemon, cut into wedge
• Fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper, to taste
• 1/2 tsp cayenne pepper (optional, for extra heat)

Instructions:

Cook the potatoes and corn:

In a large pot, bring salted water to a boil. Add the halved red potatoes and corn pieces, and cook for about 10-12 minutes or until the potatoes are tender and the corn is cooked through. Remove from the pot and set aside.

Cook the sausage and shrimp:

In the same pot, add the sliced sausage and cook for about 4-5 minutes until they start to brown. Remove the sausage and set aside. In the same pot, cook the shrimp for about 2-3 minutes or until they turn pink and opaque. Remove the shrimp and set aside.

Prepare the Cajun butter sauce:

In a large skillet, melt the butter over medium heat. Add the olive oil, minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Stir to combine and cook for about 2 minutes until the sauce is fragrant and slightly thickened.

Assemble the seafood boil platter:

On a large serving platter or square plate, arrange the crab legs, shrimp, corn, potatoes, and sausage. Drizzle the Cajun butter sauce generously over the top. Use a spoon to coat all the ingredients with the sauce.

Garnish and serve:

Sprinkle with freshly chopped parsley and a dash of paprika for extra color and flavor. Serve with lemon wedges on the side for an added zing.

Enjoy:

Serve immediately and enjoy with additional Cajun seasoning, hot sauce, or dipping sauces as desired.