Seafood Boil for Two

Ingredients

• 1 lemon, quartered
• 2 bay leaves
• 2 teaspoons sea salt
• 2 teaspoons whole black peppercorns
• 1/4 cup Old Bay seasoning (Or use 1 packet Zatarain's Crawfish, Shrimp, and Crab Boil (See Recipe Notes))
• 12 ounces small red new potatoes (~6 potatoes), between 1 and 1 1/2 inches in diameter
• 1/2 sweet or yellow onion, cut into wedges
• 2 ears of corn, shucked + halved (Or use frozen corn on the cob (if frozen cobs are halved, use 4 halves))
• 4 ounces shrimp, shells removed + deveined, tails on or off as desired
• 4 ounces crab legs (still in shell) (Alternatively, use all shrimp (double amount))
• 1/4 cup ketchup
• 1 tablespoon horseradish
• 1/2 teaspoon Worcestershire sauce
• 1/4 lemon, juiced
• 1/2 teaspoon yellow mustard
• 1/4 cup butter (1/2 stick)
• 2 garlic cloves, diced
• 1/4 teaspoon red chili flakes (optional, for heat)
• 1/2 lemon, juiced

Instructions

1. 1

   --- Seafood Boil: ---

2. 2

   Add lemon, bay leaves, salt, peppercorns, and Old Bay (or seasoning packet) to a large pot of water. Bring it to a rolling boil over high heat.Add the potatoes and continue boiling for 5 minutes. Add the onions and continue boiling for about 10 more minutes. Add the corn and cook 5 more minutes, or until the potatoes are tender when pricked with a fork.Add the shrimp and crab legs to the pot and continue cooking about 3 minutes, or until the shrimp turns pink.

3. 3

   Drain the ingredients through a colander, discarding the liquid. Discard the spice packet (if used), quartered lemon and bay leaves. Serve the seafood, potatoes, corn and onion on a platter or over newspaper, along with cocktail sauce and butter (recipes follow).Serve with crab crackers (if desired) and plenty of napkins!

4. 4

   --- Cocktail Sauce: ---

5. 5

   Stir all cocktail ingredients together.Taste and adjust the seasoning if desired (more ketchup for a sweeter sauce, more horseradish for extra heat).

6. 6

   --- Butter Sauce: ---

7. 7

   Melt butter over medium-low heat.Add garlic and chili flakes (if using), and heat until the garlic begins to sizzle (1-2 minutes). Turn off the heat and stir in the lemon juice.Cover and keep warm until ready to use.