Seafood Boil : World Spice Merchants

Seafood Boil

Rustic and decadent, seafood boils are meant to be shared. The delicious mounds of shellfish, veggies and more bring folks together for a fabulously messy feast. This meal will have you excited to get your hands dirty! A hidden perk of this awesome meal is how little prep time is involved. Simply cut your corn, onion, and garlic, and you're ready to start! The key to such a simple dish is all in the timing. Exactly how you stagger the ingredients as you add them to a broth seasoned with our Classic Crab is what will make or break the dish.

Once everything is cooked, lay out your feast on a picnic table and enjoy alongside some spiced butter. You can substitute almost any spice blend to suit your tastes, but for this recipe we've selected an an array that will please anyone. Butter with Garlic Salt is ideal for those who prefers something mild, while anyone our Cajun Black offers a more tangy, spicy kick.

Ingredients

For the Boil:

8 quarts water
1/2 cup

Classic Crab

Classic Crab

Crab boils are a summer standard up and down the Eastern Seaboard. Recipes vary: Carolinians swear by extra hot sauce, while Maryland residents sneak a little beer or vinegar in the ...
1/4 cup

Italian Sea Salt

Italian Sea Salt

This salt comes to us from the coasts of Italy, where shallow Mediterranean pools are left to evaporate in the sun. An excellent all-purpose salt rich in minerals that works well for...
6

Bay Leaf - California

Bay Leaf - California

The California bay leaf has a very different flavor than the classic Turkish bay. You'll find aromatic camphor notes in the California variety, and it is much more intense, so use it...
1/4 cup whole

Peppercorn - Black - Tellicherry

Peppercorn - Black - Tellicherry

Black pepper. It inspired the Age of Discovery, once trading for a price above gold. Not bad for a seasoning! Five centuries later, it remains a favorite.Tellicherry is a renowned gr...
1 large yellow peeled onion, cut in half
1 head of skin on garlic, cut in half
4lb Yukon potatoes
5 ears of corn, cut into thirds
2 pounds Andouille sausage links
2 pounds clams
4 pounds raw shell on, easy peel gulf shrimp
2 pounds mussels
Crab legs of your choice

For the Cajun Butter:

1 cup unsalted butter
1 teaspoon salt
1-1/2 teaspoons

Cajun Black

Cajun Black

This Deep South blend of spices is straight from Cajun country. Inspired by the peasant cuisine of the bayou, it combines the traditional flavors of bay, mustard, thyme, cayenne, pap...

, ground

For the Tarheel BBQ Butter:

1/2 cup unsalted butter
1 teaspoon salt
1 tablespoon Louisiana hot sauce
2 tablespoons

BBQ Rub - Tarheel

BBQ Rub - Tarheel

Everyone in the Carolinas has an opinion about what "real barbecue" is, but the region has distinct preferences for pork and thin sauces made with vinegar. To match that taste, we've...

For the Garlic Butter:

1/2 cup unsalted butter
1-1/2 teaspoons

Garlic Salt

Garlic Salt

This is not your average garlic salt, and we are biased for good reason. It is a masterfully balanced blend of premium California garlic granules and Italian sea salt with neither ov...

Preparation

For the Boil:
Bring water to a boil and add Classic Crab, sea salt, bay leaves, black pepper, onion and garlic. Let it simmer for 5 minutes.

Add the whole potatoes. Bring boil down to a medium to cook evenly and cook for 10 minutes.

Add corn and Andouille, then cook for another 10 minutes.

Add clams and cook for another 5 minutes. When potatoes are fork tender add the shrimp, mussels and crab legs.

Cook for 10 minutes or until the shrimp is bright pink and mussels are all open.

Strain the broth and toss the boiled items in half of the Cajun butter. Gently lay out seafood boil on parchment lined table. Eat hot and use the seasoned butters as dipping sauces.

For the Seasoned Butters:

Melt butter in a small sauce pot. When butter gets hot but without browning stir in the seasoning. Let the seasoned butters sit for a couple hours and infuse before enjoying.

Notes:

Be sure to discard any mussels or clams that do not open.