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Oven Bag Seafood Boil

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Looking for a hassle-free way to enjoy a seafood boil? Look no further! This Oven Bag Seafood Boil recipe brings all the deliciousness of a traditional seafood boil right to your kitchen, with the convenience of using an oven bag. Bursting with flavors from shrimp, crab, clams and more, this recipe will satisfy any seafood lover.

Believe it or not, this method of making a seafood boil allows the seafood to cook perfectly. As the seafood steams in the bag, it along with the corn and potatoes, absorb all of the incredible flavors from the Cajun butter garlic mixture.

Seafood cooked in an oven bag and laid out on a platter. The platter includes crab legs, clams, mussels, potatoes, sausage and shrimp.

Why You Should Make a Seafood Boil in the Oven

  • Impressive: This Oven Bag Seafood Boil recipe is sure to impress with its vibrant flavors and stunning presentation, making it perfect for entertaining.
  • Easy cleanup: With everything cooked in a single oven bag, cleanup is a breeze.
  • Versatile: Customize this recipe with your favorite seafood and spices to suit your taste preferences.
  • Convenient: The use of an oven bag simplifies the cooking process, making it an ideal choice for busy weeknights or lazy weekends when you want a delicious meal, with minimal effort.

Ingredients to Make a Seafood Boil

In addition to the other seafood, adding the shrimp, potatoes, corn and andouille sausage mimics that of a low-country boil:

  • Seafood: Easily use the combination of seafood in this recipe, or make using your favorite variety of seafood. Replace snow crab legs with king crab legs. Lobster tails would also be a great addition.
  • Butter: Whirl is a great alternative.
  • Garlic: Both fresh minced garlic or jarred garlic will work in the seafood bag recipe.
  • Lemon Juice: Fresh lemon juice is best. Use bottled lemon juice if that is all you have.
  • Seasoning: Feel free to use your favorite seasoning blend and adjust the heat level to your liking. Use lower-sodium options if you so desire.
  • Potatoes: Partially steam or parboil potatoes prior to adding to the bag. This will ensure they are tender.
  • Corn: If fresh corn is out of season, easily replace with frozen, corn on the cob mini ears.
  • Andouille Sausage: Choose a good quality andouille sausage to prepare this seafood feast. Smoke sausage is a great alternative.
  • Oven Bags: Since I have only made this using these oven bags, I am unable to provide any insight using another brand.

How to Make an Oven Bag Seafood Boil

  1. Preheat the oven to 390°F.
  2. Microwave steam-in-bag red potatoes for 3/4 of the recommended time, or parboil until slightly fork tender. Cut in half, if needed. 
  3. In a pot, melt three sticks of butter. Add minced garlic and cook for 1-2 minutes. Stir in Cajun seasoning, garlic powder, onion powder, paprika, black pepper salt, and juice from 1/2 lemon. Allow to cool slightly.
  4. Open the turkey oven bag and place it on a cookie sheet.
  5. Add potatoes, andouille sausage and corn to the bottom of the bag.
  6. Layer remaining seafood on top – clams, mussels, shrimp, and crab legs.
  7. Squeeze a lemon over the contents and toss the lemon halves in the bag.
  8. Pour the prepared butter mixture over the seafood in the bag.
  9. Twist and tie the top of the bag to seal securely to allow for steaming.
  10. Keep the bag on the cookie sheet and bake until clams open (30-35 minutes).
  11. Heat remaining stick of butter, add more Cajun seasoning if desired.
  12. Carefully open the bag and pour the contents into a large bowl or deep-rimmed platter.

How to Serve and Store a Seafood Boil

  • Serve the seafood boil immediately after cooking for the best flavor and texture.
  • Transfer the contents of the oven bag to a large serving bowl or deep-rimmed platter.
  • Garnish with fresh parsley.
  • Serve with lemon wedges and the prepared butter mixture for dipping or drizzling over the seafood.
  • Provide plenty of napkins or paper towels for easy cleanup.
  • Store any leftovers promptly in airtight containers in the refrigerator.
  • Use leftovers within 2-3 days for optimal freshness.
  • Reheat leftovers gently on the stovetop until heated through.
  • Discard any seafood that has been left out at room temperature for more than 2 hours to avoid foodborne illness.

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Top view of a platter of seafood. The platter includes crab legs, shrimp, clams, mussels, corn, potatoes and sausage.

Oven Bag Seafood Boil


Description

This Oven Bag Seafood Boil recipe brings all the deliciousness of a traditional seafood boil right to your kitchen, with the convenience of using an oven bag.


Ingredients

Scale
  • 1 turkey-sized oven bag
  • 1 pound EZ peel shrimp
  • 2 dozen littleneck or middleneck clams
  • 1 pound mussels
  • 3 snow crab clusters
  • 12 ounces andouille sausage, sliced
  • 1.5 pounds steam-in-bag red potatoes
  • 68 frozen or fresh corn on the cob mini ears
  • 2 cups salted butter (4 sticks)
  • 4 garlic cloves, minced
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 lemons
  • 2 tablespoons fresh chopped parsley, for garnish

Instructions

  1. Soak clams and mussels in cold water for at least 10 minutes to remove debris. Rinse thoroughly.
  2. Preheat the oven to 390°F.
  3. Microwave steam-in-bag red potatoes for 3/4 of the recommended time, or parboil until slightly fork tender. Cut in half, if needed. 
  4. In a pot, melt three sticks of butter. Add minced garlic and cook for 1-2 minutes. Stir in Cajun seasoning, garlic powder, onion powder, paprika, black pepper, salt and juice from 1/2 lemon. Allow to cool slightly.
  5. Open the turkey oven bag and place it on a wide-rimmed cookie sheet, or inside of a deep aluminum pan.
  6. Add potatoes, andouille sausage and corn to the bottom of the bag.
  7. Layer remaining seafood on top – clams, mussels, shrimp and crab legs.
  8. Squeeze a lemon over the contents and toss the lemon halves in the bag.
  9. Pour the prepared butter mixture over the seafood in the bag.
  10. Twist and tie the top of the bag to seal securely.
  11. Keep the bag on the cookie sheet and bake until clams open (30-35 minutes).
  12. Heat remaining stick of butter, add more Cajun seasoning, if desired.
  13. Carefully open the bag and pour the contents into a large bowl or deep-rimmed platter.
  14. Garnish with fresh parsley and pour on the prepared melted butter, or serve on the side for dipping. 
  15. ENJOY!
@charlottefashionplate

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♬ original sound – Charlotte Fashion Plate

Notes

  • Soak clams and mussels before cooking to remove debris and grit.
  • Partially cook red potatoes in the microwave, or parboil before adding them to the bag for quicker cooking.
  • Allow butter mixture to cool slightly before pouring over seafood to prevent premature cooking.
  • Layer ingredients in the oven bag starting with potatoes and ending with seafood for even cooking.
  • Be sure the sharp ends of the crab legs are pointing towards the middle of the bag to ensure they do not pierce the bag while cooking.
  • It’s ok to add the crab legs in the bag in a frozen state.
  • Seal the oven bag securely to prevent any leaks and allow the steam to cook the seafood.
  • Monitor cooking time closely to ensure seafood is cooked through, but not overdone.
  • Be careful when removing the bag from the oven and pouring the seafood boil onto the platter. The contents are extremely HOT!
  • Serve immediately after cooking for the best taste and texture.
  • Remember not to set the oven temperature over 400°F to avoid damaging the oven bag.
  • Easily prepare smaller portions. Adjust cooking time. 
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Seafood, Dinner
  • Method: Easy
  • Cuisine: Seafood

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

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