Seafood Boil Foil Packets
Seafood Boil Foil Packets are a total crowd-pleaser, loaded with juicy shrimp, tender crab legs, buttery corn on the cob, baby potatoes, and smoky kielbasa.
Servings: 4
Calories: 955kcal
Equipment
- dutch oven (or stock pot)
- sheet pan (or baking sheet)
Ingredients
Seafood & Veggies
- 1 lb large shrimp (deveined & unpeeled)
- 2 lbs snow crab legs
- 8 red baby potatoes
- 8 ears corn on the cob (fresh or frozen, cut into chunks)
- 1 lb kielbasa
Seasoning & Sauce
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon Creole Seasoning
- 4 cloves garlic (minced)
- 1 teaspoon lemon pepper
- 2 tablespoon lemon juice (freshly squeezed)
- ½ cup butter (melted)
- fresh parsley, chopped (for garnish)
- 2 lemons (cut into wedges)
Instructions
- Preheat oven to 400°F.
- Fill a dutch oven or large pot with 4-5 quarts of water. Bring the water to a boil. Add the potatoes and boil for 8-10 minutes. Add the corn to the potatoes and cook for another 2-3 minutes. Drain and set aside.8 red baby potatoes, 8 ears corn on the cob
- Whisk together Old Bay seasoning, Creole seasoning, minced garlic, lemon pepper, lemon juice, and melted butter in a small bowl.1 tablespoon Old Bay Seasoning, 1 tablespoon Creole Seasoning, 4 cloves garlic, 1 teaspoon lemon pepper, 2 tablespoon lemon juice, ½ cup butter
- Add shrimp, potatoes, corn, and kielbasa to a large bowl.1 lb large shrimp, 8 red baby potatoes, 8 ears corn on the cob, 1 lb kielbasa
- Pour half of the butter mixture over the seafood and vegetables, tossing to coat evenly. Reserve the other half of the butter sauce for dipping.
- Season the crab legs with ½ teaspoon each of Old Bay and Creole seasoning.2 lbs snow crab legs
- Lay out large sheets of aluminum foil for each serving.
- Divide the seafood and vegetable mixture evenly among the foil sheets, placing it in the center of each. Top each foil pack with a portion of the crab legs. Fold the foil edges over to create tightly sealed packets.
- Bake for 25-30 minutes, or until the shrimp and crab is cooked through.
- Carefully open the foil packs (watch out for steam!). Garnish with fresh parsley.fresh parsley, chopped
- Serve immediately with remaining melted butter for dipping and lemon wedges
Notes
- Let leftovers cool completely before storing, then store in an airtight container in the refrigerator for up to 3 days.
- While not ideal, you can freeze leftover seafood boil for up to 2 months. Keep in mind the textures may change upon thawing. Thaw overnight in the refrigerator before reheating.
- To reheat, preheat oven to 375°F. Place leftovers on a new sheet of foil, add 1-2 tablespoons of water or broth and a small pat of butter for moisture. Seal the foil tightly to create a packet and heat for 8-12 minutes until thoroughly warmed.
- Don’t over boil the potatoes, they’ll continue cooking in the oven.
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- Leave the shrimp shells on for more flavor (and fun finger food).
- If you want extra buttery sauce, double the butter mixture.
Nutrition
Serving: 1serving | Calories: 955kcal | Carbohydrates: 81g | Protein: 86g | Fat: 62g | Saturated Fat: 28g | Sodium: 2592mg | Potassium: 3689mg | Fiber: 12g | Sugar: 17g | Vitamin C: 63mg | Calcium: 252mg | Iron: 7mg