How to cook Seafood Boil

Written By Holly Daley

Originating in the Cajun and Creole communities of Louisiana, seafood boils have become a beloved tradition, and now they’re making waves in Aotearoa! Our Ultimate Seafood Boil Pack brings this flavourful experience to your home, perfect for special occasions or a simple indulgence. This pack includes a delicious mix of scallops, clams, mussels, prawns, and crab. You can also add your favourite extras like lobster tails, potatoes, chorizo, boiled eggs, or corn to make it your own.

Order your seafood boil pack here and Crack & Co’s Seafood Boil Seasoning here.

What's in the Pack:

  • 200g Scallops

  • 300g Littleneck Clams

  • 500g Mussels in the Shell

  • 200g Whole Raw Prawns

  • 300g Half Cut Crab

Approx. 1.5KG | Serves 1-3 people | Mix of fresh and frozen seafood

Crack & Co Seafood Boil Sauce:

  • 1 x 90g sachet Crack Seasoning

  • 250g unsalted butter

  • Minced garlic (fresh is best)

  • Diced brown onion (optional)

  • 270ml water

Cooking Methods:

Method 1: Electric Frying Pan

For a simple, one-pan meal.

  1. Thaw the seafood: Under cold running water or in the fridge.

  2. Melt the butter: Heat 250g of unsalted butter in a hot electric frying pan.

  3. Add garlic: Stir in minced garlic (fresh is best).

  4. Add onion: (Optional) Add diced onion and stir.

  5. Add seasoning: Mix in the Crack Seasoning until well combined.

  6. Add water: Stir in 270ml of water (simmer longer for a thicker sauce).

  7. Prepare the shellfish: Remove shellfish from the bag and debeard the mussels if needed.

  8. Cook the seafood: Add the shellfish and the rest of the seafood to the pan, stirring to coat with the sauce.

  9. Continue cooking: Cook for at least 5 minutes or until the mussels and clams open and the crab and prawns turn a vibrant orange/red.

  10. Mix well: Ensure the sauce thoroughly coats the seafood.

  11. Serve: Turn off the heat, dish up, and enjoy!

Method 2: Pot Boil

No electric frying pan? No problem!

  1. Thaw the seafood: Under cold running water or in the fridge.

  2. Boil water: Fill a large pot with water (enough to cover the seafood) and bring it to a boil.

While the water boils, prepare the sauce: 3. Melt the butter: In a small pan, melt 250g of unsalted butter. 4. Add garlic: Stir in minced garlic (fresh is best). 5. Add onion: (Optional) Add diced onion and stir. 6. Add seasoning: Mix in the Crack Seasoning until well combined. 7. Add water: Stir in 270ml of water (simmer longer for a thicker sauce).

  1. Cook the seafood: Once the water is boiling in the large pot, add all the seafood to the pot.

  2. Boil the seafood: Cook for at least 4 minutes or until the mussels and clams open and the crab and prawns turn a vibrant orange/red.

  3. Drain: Drain the water from the pot.

  4. Serve: Plate the seafood and drizzle the prepared sauce over the top. Enjoy!

Holly Daley
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