Seafood Boil

Seafood Boil

By Jason Fitzsimmons

Hosting a big bash? Don’t miss the party by spending all day in the kitchen. Try an old-fashioned seafood boil to cook up a big feast for all of your guests.


For the spice bag (we need 2 spice bags for this recipe)

  • 4 tbsp mustard seed (60 ml)
  • 3 tbsp coriander seeds (45 ml)
  • 2 tbsp whole allspice (30 ml)
  • 2 tbsp dill seed (30 ml)
  • 1 tsp whole cloves (5 ml)
  • 1 tbsp crushed red peppers (15 ml)
  • 8 bay leaves
  • Wrap all ingredients in a cheesecloth and tie off. Each spice bag is good for 5 lbs of seafood (2.3 kg)

Seafood Boil

  • 8 red new potatoes
  • 5 cooking onions cut in half
  • 1 lb clams washed (0.5 kg)
  • 1 lb king crab legs (0.5 kg)
  • 5 chorizio sausages
  • 6 4 oz lobster tails
  • 2 lbs 16-21 ct raw shrimp (0.9 kg)
  • 1 lb mussels cleaned and bearded (0.5 kg)
  • 12 large scallops
  • 6 corn cut in halfs
  • 4 lemons halved
  • 2 tins Old Bay Seasoning (74 g)


  1. Add spice bags to pot of water and bring to a rapid boil. Add old bay seasoning and the rest of the ingredients in the order of what takes the longest to cook (potatoes, onions, corn, sausage, lemons, lobster tails, scallops, clams, mussels and shrimp). Remember to allow the first ingredients to cook for 8-10 minutes before adding any seafood. From start to finish, it will take about 20 minutes.

    Lay a bunch of newspaper down on a table, then simply drain and dump the seafood boil onto table. Dig in.

    Tip: When cutting onions, cut off only a little bit of the root end. When they are cooked, the root keeps them together.

    Tip: To really make a hit, add clarified garlic butter for dipping.

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