Seafood Boil

Elevate and simplify your next seafood boil with this delicious recipe. You’ll experience more flavors from the sea with the addition of blue crab and mussels. Make a spin on the traditional boiled potato by smashing them, instead. And the best part? You can use one piece of cookware to prepare everything, so you spend less time cleaning the dishes and more time enjoying the gathering.

Ingredients

Main Ingredients

• 2 quarts water
• 24 ounces beer

½ cup Old Bay seasoning

• 1 ½ tablespoons salt
• 2 lemons, halved
• 2 heads of garlic, halved
• 1 white onion, halved (keep the root intact)
• 1 pound red potatoes
• 2 ears of corn, quartered
• 1 pound Andouille sausage, cut into 2-inch

pieces

• 1 pound blue crab, whole
• 1 pound mussels
• 1 pound shrimp

Smashed Potatoes

• 1 pound red potatoes from Seafood Boil
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and pepper
• Parmesan and chives for garnish

Directions

1. 9
2. Boil water, beer, old bay, salt, lemons, garlic, and onions in a 6 quart Dutch oven. Add

potatoes and corn.

1. Preheat Dutch oven lid grill pan over medium-high heat, 3-5 minutes. Grill sausage for 3-5
2. minutes per side. Add sausage to Dutch oven and cook until potatoes are tender, about 20
3. minutes. Using a slotted spoon, remove everything from the Dutch oven except the broth.
4. Add crab, shrimp, and mussels and cook until the shells turn pink, about 10-12 minutes.
5. Serve and enjoy.

Smashed Potatoes

1. Preheat griddle over medium-high heat, 3-5 minutes. Place potatoes on the griddle and
2. flatten carefully with a fork or the bottom of a skillet. Drizzle the top with olive oil garlic salt

and pepper.

1. Roast the potatoes in 450 degrees F for 20 minutes.
2. While potatoes are baking, return Dutch oven to a boil. Add crab, shrimp, and mussels and
3. cook until the shells turn pink, about 10-12 minutes.
4. Remove potatoes from the oven and top with Parmesan and chives. Serve with seafood,
5. corn, and lemon wedges.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Lodge Cast Iron. Recommended cookware: Chef Collection 6.