Seafood Boil in a Bag

A seafood boil spread showing shrimp, snow crab legs, corn or the cob, smoked sausage, red potatoes, clams and a container with seafood boil sauce.

Seafood boil bag baked in 30 minutes and ready to serve. Use your favorite seafood ingredients and flavor them with the butter based mixture which imparts a lot of flavor during cooking. The results are superior to a regular seafood boil and you do not have to wrestle with a large stock pot. Use a turkey oven bag placed inside a deep pan.

5 from 3 votes

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 924kcal

Author: Milena Perrine

Ingredients

Seafood Boil Bag

1 lb medium shrimp shell and tail on, thawed
2 lbs snow crab legs thawed
1 lbs clams
1 lbs smoked sausage such as Andouille, cut into pieces
1 lsb small red potatoes or similar waxy potatoes
3-4 corn on the cob cut into pieces

Butter Sauce Mixture for Steaming

1 stick unsalted butter 8 tbsp
1 large yellow onion diced
4 cloves garlic minced
1 tablespoon Old Bay seasoning* or to taste
½ cup beer or white wine or chicken stock

Garnish

1 small bunch parsley finely chopped
2 lemons cut into wedges

Instructions

Preheat oven to 400 F. Spread open a large oven bag such as a turkey bag over a roasting pan or a disposable foil pan. Set aside.
Place the potatoes in a bowl, cover with water and microwave for about 6 minutes or until semi-tender (a fork can pierce them with some difficulty).
Over medium heat in a sauce pan melt the butter, add the onion and garlic and the Old Bay seasoning (and any other spices you may want to include). Stir to mix, add the beer (or wine or stock) and stir again. Remove from the heat and set aside.
In the oven bag place the drained potatoes, the corn and the sausage. If using crab legs place these with the claws pointing towards the center to avoid tears in the bag. Add the shrimp, clams and any other seafood you are using. Pour the butter mixture over the ingredients.
Close the bag and secure it with the provided tie. Bake for 30 minutes. Take out and let rest for 5 minutes or so before you carefully open the bag (steam that will escape is hot).
Spread the seafood over a table lined with waxed butcher paper or similar. (Try to reserve the steaming liquids for use in a chowder or stew etc.) Garnish with parsley and arrange lemon wedges all around the seafood spread. Serve with Seafood Boil Sauce for dipping.

Notes

Use about 4-5 lbs of seafood, not necessarily what is listed in the ingredients list. You can add lobster tails, mussels, stone crab claws, king crab, crawfish (especially if making a Cajun seafood boil), etc.

*You can use Cajun seasoning instead or a similar seafood seasoning. Feel free to add paprika, cayenne, bay leaf, Louisiana hot sauce etc, to taste.

Nutrition