The best seafood boils are a celebration of regional harvests — and this one celebrates Alaska. This simple but delectable seafood boil features three components: boil seasoning, beer, and high-quality seafood, sustainably sourced from Alaska.
Conveniently, this boil is made with frozen seafood — a mix of Dungeness crab legs, wild-caught spot prawns, and Pacific Halibut Quick Cuts. This trio of species is available now for a limited time in our Seafood Boil Box. Rather than immersing the frozen seafood completely as in a full boil, it’s layered into the pot over just enough beer (or water, if you prefer) to steam through, which allows the fish and shellfish to retain more of its natural juices and flavor.
How to Make and Serve an Alaskan Seafood Boil
Sweet Dungeness crab is essential for this seafood boil, while buttery spot prawns and hearty bites of Pacific halibut add a mix of textures and flavors to the pot. If you’re omitting any of these species, the cook time should generally stay the same, but we recommend adjusting the proportions and seasoning accordingly.
To make this seafood boil, we recommend that you use a large 1-gallon stock pot that has a tight fitting lid — large enough to fit the largest segments of Dungeness crab, with plenty of space for steam to circulate. Each ingredient goes into the pot at the same time, generously seasoning with an Old Bay-style blend. The hot steam will gently thaw the seafood as it heats through to steamy perfection.
When ready to serve, simply transfer the seafood to a serving platter with a slotted spoon, reserving the liquid in the pot as a sauce for dipping bread or spooning over side dishes. Steamed corn and boiled potatoes are classic vegetables to enjoy with a seafood boil, but feel free to substitute your favorite sides or even serve the boil with seasoned rice.
