For the 4th of July this year, I had my first seafood boil. It was so fun and I learned a couple things along the way to be way more prepared for the next 4th of July or any celebration- because shellfish is my absolute favorite.
I chose multiple types of shellfish- clams, snow crab legs, lobster tails, whole crabs and shrimp. Next time, I may not include the whole crab, most people did not seem to want to dive into the little guy, so I will add more crab legs instead. I would love to include crawfish and mussels but I cannot find crawfish in Arizona!
Another thing I need is a bigger pot , I had to do the seafood in multiple batches and thought some of them were too cool by the time it was served (and I had to take photos…) but the good news is I served hot butter for a dip, so no one really noticed except nick & I. Well, Nick is just honest and everyone else was polite so maybe everyone noticed, lol.
Sides & additional pieces for the seafood boil- corn and andouille sausage (you cook in same seafood boil mix, however my daughter is allergic to shellfish, so I cooked separately) toasted/grilled/broiled bread, broiled lemons, lemon slices, cocktail sauce, hot warm butter, tarter sauce and spicy aioli.
Clean up was made easy- I laid some butcher paper on the table, added some empty buckets for shells and everything was wrapped up in the paper at end for easy disposal.
After the guests were done, I soaked towels in water and heated up in microwave with a lemon on top to clean off their sticky hands! Next up was a smore’s bar which will be on blog next week! Enjoy the pics and all materials are listed at the end!
Some of the supplies I used are below!