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Seafood Boil Box. $ 175.00. Our highly requested Seafood Boil Box is built for your next backyard seafood boil! Dungeness Crab, Red Shrimp, and our very own Alaskan Seafood Seasoning for the perfect Seafood Boil Flavor! Includes: 4 lbs Dungeness Crab Clusters, 4 lbs Argentine Red Shrimp, 1 lb andouille sausage and 1 Package Wild Alaskan Seasoning.


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Ultimate Seafood Boil Box. $ 179.00. Seafood boils have brought countless families and communities together from coast to coast for many generations We have an exciting combination of king crabs legs from the icy cold waters of Alaska, super colossal shrimp and lobster tails. Perfect for Your Next Seafood Boil.


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Cook the onions. Melt the butter in a large stockpot over medium-high heat. Add the onions to the pot and cook for 2-3 minutes until slightly softened. Stir and boil. Stir in the garlic, lemons, cajun seasoning, bay leaves, sugar and water. Bring the water to a boil and then turn the heat to medium-low. Add the potatoes.


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Combine the butter, minced garlic, hot sauce, lemon juice, creole seasoning, paprika, and parsley flakes into a saucepan, and place it over medium heat. Once the butter is melted, stir the ingredients and reduce the heat to low. Let cook for 10 minutes. You can pour the sauce over the seafood boil or use for dipping.


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In a large stockpot over medium-high heat, combine the water and beer (if using). Bring the liquid to a boil. Season the boil with the Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce- to taste. Add the sliced onion and lemon wedges into the pot. Stir to combine and let the mixture boil for 15 minutes.


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Add the red potatoes, sausage, and onion to the pot. Return to a boil. Cook 10-15 minutes or until the potatoes are tender. Add the seafood & corn. Cook 5-10 minutes or until the seafood is cooked through. Drain the food through a colander & discard all the liquid. Serve on newspaper or a platter.


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Remove the crabs to make room in the pot. Add the lobster and cook for fifteen minutes covered. After fifteen minutes, turn off the stove, and add the shrimp, immediately remove the pot from the heat and strain. Set shrimp and lobster aside. Serve everything together on a large plate with seafood sauce.


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Seafood Boil Box. In a large pot, bring 10 quarts of water to a boil. Add garlic, Old Bay seasoning, salt, and pepper. Add OceanBox Seafood Boil Box to the pot. Allow seafood to cook for 3-5 minutes or until cooked through. Meanwhile, make the sauce by melting butter and adding your favorite seasoning or simply salt, pepper and garlic powder.


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Seafood Boil Box $ 99.00. Seafood Boil Box quantity. Add to cart. Quick view. Ultimate Seafood Boil Box $ 179.00. Ultimate Seafood Boil Box quantity. Add to cart. Quick view. Lobster Tail Box - 10 pack $ 125.00. Lobster Tail Box - 10 pack quantity. Add to cart. Useful Links. FAQ; Contact Us; Seafood Blog; Seafood Recipes;


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Seafood Boil Box quantity. Add to cart. Quick view. Ultimate Seafood Boil Box $ 179.00. Ultimate Seafood Boil Box quantity. Add to cart. Quick view. King Crab Legs (Wild Alaskan - 1 lbs) $ 75.00. King Crab Legs (Wild Alaskan - 1 lbs) quantity. Add to cart. Quick view. Salmon Roe Alaskan (Wild Ikura) $ 18.50.


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Bring to a boil, 10 to 15 minutes. Add the potatoes, corn, and 1/2 cup of the Cajun or Old Bay seasoning, and stir to combine. Cover and cook until the water returns to a boil. Uncover, add 8 ounces mushrooms if desired, and simmer, adjusting the heat as needed, until the potatoes are fork tender, 10 to 12 minutes.


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Preparation. Step 1. In a very large stockpot, heat 4 quarts of water over medium-high. Quarter one lemon and add it to the pot, along with the beer, onion, garlic, Old Bay, bay leaves and salt. Bring to a boil, then add the potatoes and simmer, uncovered, for 10 minutes. Step 2.


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Seafood Boil Box. $ 99.00. Seafood boils have brought countless families and communities together for many generations We have an exciting combination of super colossal shrimp and succulent lobster tails. Perfect for Your Next Seafood Boil. Cold Water Lobster Tails.


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