Ingredients
Method
Preparation
- In a large pot, bring water to a boil and add salt.
- Add the Cajun seasoning and olive oil.
- Add the corn and cook for about 10 minutes.
- Next, add the crab legs and cook for an additional 5 minutes.
- Finally, add the shrimp and mussels.
- Cook until the shrimp are pink and mussels are open, about 3-5 minutes.
- Remove from heat and drain the pot.
- Serve on a large platter with lemon quarters.
Serving
- Drain the pot and spread the seafood on a large platter or a table covered with paper.
- Squeeze lemon over the top. Serve with napkins and small forks or seafood picks.
- For a full meal, add a side like creamy Cajun chicken rotini or crusty bread to soak up the juices.
Notes
Cool any leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or broth until hot. Do not keep seafood too long for best taste. Use fresh or well-frozen seafood, and taste the cooking water before adding seafood to adjust salt accordingly. Handle hot shells with gloves or tools to avoid burns.