Ingredients:

  • 2 lbs Snow Crab clusters, thawed
  • 1 lb Jumbo shrimp, peeled and deveined, tail-on
  • 12 oz Smoked Andouille sausage, sliced into 1-inch rounds
  • 1 lb Baby red potatoes, halved
  • 3 Ears of corn, husked and cut into 3-inch pieces
  • 1 Large lemon, sliced into rounds
  • 1 cup Unsalted butter
  • 6 Cloves garlic, minced
  • 2 tbsp Cajun crab bake oven seasoning
  • 1 tsp Smoked paprika
  • 1 tbsp Fresh parsley, chopped

Instructions:

  1. Place the 1 lb baby red potatoes in a large pot of salted water and boil for 12 minutes until they are barely fork tender.
  2. In the last 5 minutes of the potato boil, drop in the 3 ears of corn until the kernels are bright yellow. Drain everything well.
  3. In a small saucepan, melt the 1 cup unsalted butter over medium heat.
  4. Add the 6 cloves of minced garlic, 2 tbsp Cajun seasoning, and 1 tsp smoked paprika to the butter. Sizzle for 1 minute until the garlic is fragrant and golden.
  5. Preheat your oven to 400°F (204°C). On an extra-large rimmed sheet pan, arrange the par-boiled potatoes, corn, crab clusters, shrimp, and sliced sausage.
  6. Pour the garlic butter mixture over the seafood and vegetables, tossing gently to ensure everything is evenly coated. Top with lemon slices.
  7. Place the pan in the oven and bake for 12-15 minutes until the shrimp are pink and the crab is steaming hot.