Directions
- Cook the vegetables:
Bring a large pot of salted water to a boil. Add baby potatoes and cook for about 12–15 minutes, or until tender. Add corn halves in the last 8–10 minutes of cooking. Drain and set aside. - Cook the seafood:
In the same boiling water, add crab legs and lobster tails. Cook for 5–6 minutes until heated through. Add shrimp and mussels, cooking 3–4 minutes until shrimp are pink and mussels have opened. Drain and transfer all seafood and vegetables to a large serving tray. - Prepare the garlic butter Cajun sauce:
In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant, about 1–2 minutes. Stir in Cajun seasoning, Old Bay, smoked paprika, cayenne, brown sugar, lemon juice, salt, and black pepper. Simmer for 2–3 minutes until thick and aromatic. - Combine:
Pour the hot garlic butter sauce evenly over the seafood, corn, and potatoes. Toss gently to coat every piece with the rich, spiced butter. - Serve:
Sprinkle with chopped fresh parsley and arrange lemon wedges around the tray. Serve immediately while steaming hot. Perfect with crusty bread to soak up every last drop of buttery sauce.
Recipe Details
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 40–45 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Swap snow crab legs for Dungeness crab or king crab for a heartier seafood experience.
- Add smoked sausage slices or cherry tomatoes for extra flavor and color.
- Adjust the cayenne pepper to control the heat level.
- For a lighter version, reduce butter slightly and finish with a drizzle of olive oil instead.
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