Seafood Boil in a Bag

My recipe for a bag of seafood boil is an easy way to enjoy a traditional seafood boil with simple steps, great flavor, and super easy cleanup.

Nothing gathers family and good friends like a southern seafood boil spread across a newspaper-covered table! I've told y'all how my family celebrates with seafood, and honestly I think that's a pretty common thing in so many cultures.

A variety of fresh seafood, boiled or steamed in a flavorful broth...but this time instead of my classic seafood boil recipe involving boiling water in a large stock pot, we're making it easy and really hands-off by making a 'baked seafood boil' in a bag!

This recipe is meant to be a base recipe, a shrimp and crab boil with some lobster tails I had on hand. You can use your favorite seafood in here along with whatever veggies and spices you like! It's a one-pot meal that everyone will absolutely love.

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Jump to:

• What is a seafood boil?
• Equipment
• Ingredients
• Instructions
• Pro Tips
• Serve with...
• Storage and Reheat Instructions
• More Crowd-Pleasing Recipes
• 📖 Recipe

What is a seafood boil?

So a seafood boil describes two things: the dish that is filled with tons of shellfish and an event much like a potluck, but the focus is on the seasoned seafood that is poured onto a table covered in newspaper and its side dishes rather than foods of any ole type.

Seafood boils are very popular in the South and the East Coast of the United States. They're a treat for the true seafood lover out there, and the flavors and seafood used varies from state to state.

In South Carolina, you'll find that a 'low country boil' or 'frogmore stew' is more common: a shrimp boil with potatoes, corn, and sausage all boiled together with spices and herbs like bay leaves. Meanwhile in New Orleans, you'll find crawfish boils also with potatoes and corn, made with andouille sausage and spicy broth.

But in Maryland you'll find crab feasts, which don't have any vegetables at all! Instead they're made with Chesapeake blue crabs and Old Bay seasoning.

Going further up north, you'll see seafood boils being called 'clambakes', where mussels, clams, and other local shellfish join the party.

Equipment

A seafood boil bag. We're not cooking our seafood in a large stockpot, instead we use a large oven-safe bag that can withstand high temperatures. You can find these called a turkey bag around the holiday season, but they're often just called heat-resistant nylon oven bags. Make sure to grab the ones that have ties!

A baking dish. You need something to hold the bag of seafood as it bakes. You can also use a baking sheet, but I like using the baking dish because of its high sides.

If the bag were to give way, it'll hold it and all the contents and butter sauce without anything spreading out or burning.

Ingredients

I love using fresh ingredients, but try to use frozen seafood here. They have just as much flavor as the fresh but you don't have to worry about if they're spoiled since they were frozen at their peak, usually right after they're caught!

Crab legs. I love snow crab legs, I grew up on them and blue crabs but if you find king crab legs on sale, GRAB THEM! You'll find crab legs in clusters usually, pre-cooked and frozen. So we're really just trying to warm them up in our seafood boil.

Lobster tails. Cut them in half while they're raw and thawed for ease of eating once they're cooked. No one wants to fight with a lobster shell while they eat.

Jumbo shrimps. I used size 13-15, which are really nice and big. You want big shrimp because small shrimp will cook way too quickly and become rubbery while everything else is cooking through.

Garlic cloves. I like halving a whole garlic head and throwing it into the seafood boil sauce. It helps make the butter sauce so much more flavorful!

Lemon juice.

Old bay seasoning. The classic seafood boil seasoning, it makes for a tasty, well-seasoned garlic butter.

Garlic powder.

Onion powder.

Red pepper flakes.

Instructions

The full recipe with measurements is in the printable recipe card at the bottom of the post.

First you want to thaw your frozen seafood. Put them in a big bowl in your sink and run cool water over them for about 15 minutes until they are thawed through.

For your crab legs, give them a scrub with a vegetable brush. You may find (harmless and dead!) crab leech eggs on them, little brown/black dots. Scrub them off.

Melt the butter with all the garlic and onion powders, old bay, lemon juice, and red pepper flakes.

Place the thawed seafood into your oven bag and into your baking dish. Add the onions and garlic, then pour all the melted butter and seasonings all over the shellfish. Toss so everything is coated, then tie it up and put it into your hot oven for about 30-35 minutes. So easy!

Pro Tips

If you want to add baby potatoes and corn, boil them for 10 minutes on the stove top before adding to the seafood bag.

For a cajun seafood boil recipe, add andouille sausage, and make a spicy sauce with cayenne pepper and cajun seasoning!

Depending on your neck of the woods, you may not be able to find snow crab legs or cold water lobster tails. Use whatever you got! That's what a seafood boil is all about.

Serve with...

Sweet potato fries. Dip these sweet-and-savory fries into some chipotle aioli!

Potato salad. A summer classic.

Mac and Cheese. Nothing like rich and creamy soul food mac alongside a seafood boil!

Sweet cornbread. If you're a fan of sweet cornbread, I have just the recipe.

Creamy garlic butter sauce. This is a thick butter sauce I make just for seafood! It's creamy, garlicky, bright, and decadent.

Storage and Reheat Instructions

Seafood boils stay fresh in the fridge for up to 2 days, but don't freeze it. It won't come out at its best quality.

To reheat the next day, put the seafood into a baking dish and warm in the oven at a low temperature, around 325 degrees F, until warmed through.

More Crowd-Pleasing Recipes

• Birria Quesatacos (recipes for the stovetop AND instant pot birria!)
• Smoked Prime Rib that is perfect for the holidays
• Lemon Brown Butter Salmon with Asparagus and Herby Red Potatoes
• Authentic Southern Buttermilk Brined Fried Chicken