Ingredients:

  • 1 lb snow crab legs, thawed and cracked
  • 1 lb large shrimp, peeled and deveined
  • ½ lb sea scallops, patted dry
  • 1 lb imitation crab, flaked
  • 1 lb baby potatoes, halved
  • 2 cups corn kernels
  • 12 oz smoked turkey sausage, sliced into rounds
  • ½ cup unsalted butter, melted
  • 2 tbsp fresh lemon juice
  • 1 tbsp Old Bay seasoning
  • 1 tsp smoked paprika
  • 3 cloves garlic, minced
  • ½ tsp black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the Cajun butter emulsion by whisking together the melted unsalted butter, lemon juice, Old Bay seasoning, smoked paprika, minced garlic, and black pepper in a small bowl.
  3. In a 9x13 inch baking dish, toss the halved baby potatoes and sliced smoked turkey sausage with 2 tablespoons of the prepared Cajun butter emulsion. Spread in an even layer and bake for 15 minutes.
  4. While the base is roasting, combine the shrimp, scallops, snow crab legs, and flaked imitation crab in a large mixing bowl. Pour the remaining Cajun butter emulsion over the seafood and toss until evenly coated.
  5. Remove the baking dish from the oven and scatter the corn kernels over the potatoes and sausage.
  6. Arrange the buttered seafood on top of the corn and vegetables.
  7. Bake for 10–12 minutes until the shrimp are opaque pink, the scallops are firm to the touch, and the seafood reaches a safe internal temperature of 145°F (63°C) and the turkey sausage reaches 165°F (74°C).