2 pound crab legs (I used Dungeness crab legs)
1 pound extra large shrimp, deveined with the shells off (you can leave the shells on if you prefer)
6 ears corn on the cob
Old bay seasoning
Lemon pepper seasoning
2 tablespoon fresh parsley
2 sticks unsalted butter, melted
4 ounces low sodium chicken broth
1 large lemon, cut in half
8 cloves garlic , chopped (or 2 tablespoon minced garlic)
12-14 ounces andouille sausage , cut into 2 inch pieces
4 medium red potatoes, cut into quarters
1 oven bag (I used the turkey size )
6 cups water


Preheat oven to 400 degrees
In a large pot, add water and boil the corn and potatoes for 18-20 minutes on high heat (to ensure potatoes are cooked through )
Remove from heat, drain and set aside
In a large pan, lay out the oven bag
Add the cooked potatoes and corn to the bag
Generously season with old bay, lemon pepper, and paprika
Add the andouille sausage to the bag
Add the crabs and shrimp
Generously season with more old bay, lemon pepper , and paprika
Top with garlic, 1 tablespoon parsley, and slice half of the lemon
Pour in melted butter, chicken broth, and squeeze the other half of the lemons juices over the seafood
Close the bag with tie or tie a knot in the bag
Gently shake the bag so that the seasoning and juices evenly distribute(be careful not to rip the bag because the crab legs are sharp)
Place pan in the oven and bake for 30-35 minutes
Remove from the oven and open the bag
In another large pan or serving platter, arrange the contents of the bag
Spoon the bag juices over the crab boil
Sprinkle remaining parsley over it
Sprinkle more lemon pepper or old bay (optional step)
Serve and enjoy !

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