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Old Bay Seafood Feast

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
14 servings
Dinner
Old Bay Seafood Feast
Ingredients
  • 4 lemons, halved
  • 2 medium sweet onions (such as Vidalia®), quartered
  • 4 serrano chiles, split in 1/2 lengthwise and seeds and membranes removed
  • 2 heads garlic, peeled and halved
  • 2 bunches fresh thyme, tied with string
  • 1 2/3 cups seafood seasoning (such as Old Bay®), or more to taste
  • 6 teaspoons kosher salt, or more to taste
  • 6 bay leaves
  • 3 pounds medium red potatoes, cut in 1/2
  • 5 (13 ounce) packages smoked kielbasa sausage, cut into 2-inch pieces
  • 6 ears sweet corn, halved
  • 30 littleneck clams, scrubbed
  • 4 pounds jumbo shrimp, deveined, tail on
  • 2 1/2 pounds Alaskan king crab legs
Instructions
1
Prepare an enormous stockpot with a basket insert, filling it approximately 4 to 5 times its capacity with water. Add the juice of several lemons, along with their halves, to the water mixture. Introduce a variety of aromatics including onions, chiles, garlic, thyme, seafood seasoning, kosher salt, and bay leaves into the pot. Heat it over a medium-high flame until boiling point is reached. Gradually decrease the heat and let it simmer for 10 minutes.
2
Next, incorporate diced potatoes into the pot and continue to simmer for an additional 15 to 20 minutes.
3
Subsequently, add sliced sausage and frozen corn kernels into the pot. Allow everything to cook together for 5 minutes, ensuring that all ingredients remain submerged in water.
4
Following this, add clams to the pot and cook until they open, approximately 8 minutes. Add shrimp to the mixture and immediately switch off the heat source. Cover the pot and let the shrimp absorb the flavors for 10 minutes, adding crab to the mixture in the last 5 minutes. Ensure that the crab is fully submerged in the liquid.
5
Remove everything from the pot and arrange it on a newspaper-lined table or distribute it evenly among three large serving platters. Sprinkle with a generous amount of Old Bay seasoning, allowing each individual to customize their portion as desired.