Creamy Seafood Boil

• Add the Crab Legs: After the potatoes and corn are cooked, add the crab legs to the pot. Cook for 5-7 minutes, depending on the size and type of crab.
• Add Shrimp and Mussels: Add the shrimp and mussels (or clams) to the pot and cook for an additional 4-5 minutes, or until the shrimp are pink and the mussels/clams have opened up. Discard any mussels or clams that don’t open.

3. Make the Creamy Sauce:

• In a separate skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
• Add the heavy cream, cream cheese, Cajun seasoning, and lemon juice. Stir continuously until the cream cheese melts and the sauce becomes smooth and creamy.
• If you like a little extra richness, you can stir in some grated Parmesan cheese or adjust the spice with red pepper flakes.

4. Combine the Boil and Sauce:

• Drain the boiled seafood and vegetables, then transfer them to a large serving dish or platter.
• Pour the creamy sauce over the seafood, potatoes, corn, and sausage. Toss everything together gently to coat in the creamy sauce.

5. Garnish and Serve:

• Garnish with chopped fresh parsley and serve with lemon wedges on the side for a burst of freshness.
• For extra heat, you can sprinkle some extra Cajun seasoning or hot sauce on top.

Tips:

• Customization: Feel free to swap out seafood or vegetables based on your preferences. You can add lobster tails, scallops, or other shellfish.
• Spice Level: Adjust the level of Cajun seasoning and red pepper flakes to make the dish as spicy as you like.
• Serving Style: This dish is typically served family-style, with everything piled onto a large platter or even a paper-lined table for a more casual feast.

Enjoy your creamy seafood boil, perfect for a special occasion or a weekend seafood feast!